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Quick Italian Cream Cake

This Quick Italian Cream Cake is a moist, fluffy, and indulgent dessert packed with coconut and pecans, topped with a rich cream cheese frosting. Perfect for special occasions or when you want to impress with minimal effort, this recipe simplifies the classic Italian Cream Cake without sacrificing flavor.
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Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • 9x13-inch baking pan or two 9-inch round cake pans
  • Spatula
  • Cooling rack

Ingredients
  

  • For the Cake:
  • 1 box white or yellow cake mix 15.25 oz
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • ½ cup chopped pecans
  • For the Frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar 480 g
  • 1 tsp vanilla extract
  • 2 tbsp milk optional, for consistency
  • ½ cup chopped pecans for garnish
  • ½ cup shredded coconut toasted (optional, for garnish)

Instructions
 

  • Prepare the Cake Batter:
  • Preheat your oven to 350°F (175°C). Grease and flour your baking pan(s).
  • In a large mixing bowl, combine the cake mix, milk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, or until smooth.
  • Gently fold in the coconut and pecans.
  • Bake the Cake:
  • Pour the batter into the prepared pan(s) and spread evenly.
  • Bake for 25–30 minutes for round pans or 30–35 minutes for a 9x13-inch pan, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely on a wire rack before frosting.
  • Make the Frosting:
  • In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and beat until combined. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
  • Assemble the Cake:
  • If using round pans, layer the cakes with frosting in between. For a 9x13-inch cake, spread the frosting evenly over the top.
  • Sprinkle the pecans and toasted coconut (if using) over the frosting for garnish.

Notes

Toasting Coconut: For added flavor, toast the coconut in a dry skillet over medium heat until golden brown, stirring frequently.
Room Temperature Ingredients: Ensure the cream cheese and butter are softened for a smooth frosting.