Quick Italian Cream Cake

Here’s a Quick Italian Cream Cake—same classic flavor, but simplified so it comes together fast 🍰

Quick Italian Cream Cake

Ingredients

Cake

• 1 box white or vanilla cake mix

• 3 eggs

• ½ cup vegetable oil

• 1 cup buttermilk (or milk + 1 tbsp vinegar)

• 1 cup sweetened shredded coconut

• ½ cup chopped pecans

• 1 tsp vanilla extract

Cream Cheese Frosting

• 8 oz cream cheese (softened)

• ½ cup butter (softened)

• 3–4 cups powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp milk (if needed)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 pan or two round pans.

2. In a large bowl, mix cake mix, eggs, oil, buttermilk, and vanilla until smooth.

3. Fold in coconut and pecans.

4. Bake:

   • 9×13: 30–35 minutes

   • Round pans: 25–30 minutes
     Cool completely.

5. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy. Add milk if needed.

6. Frost cake and garnish with extra coconut or pecans if desired.

Time-Saving Tips

• Use toasted coconut for instant flavor boost.

• Make it a sheet cake—no layering needed.

• Chill frosting 10 minutes if it’s too soft.