Name: Quick Italian Cream Cake
Prep time: 25 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 box white or yellow cake mix; 1 cup buttermilk; 1/2 cup vegetable oil; 4 large eggs; 1 cup sweetened shredded coconut; 1/2 cup chopped pecans; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 cup chopped pecans (for topping)

Can I use a homemade cake mix instead of a boxed mix?

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Mix the Batter: In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, and eggs. Beat on medium speed for 2-3 minutes until smooth.
Add Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans.
Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add powdered sugar, mixing on low speed until combined, then beat until light and fluffy. Mix in the vanilla extract.
Assemble the Cake: Place one cake layer on a serving plate and spread frosting on top. Add the second layer and repeat with more frosting. Top with the final layer, frosting the top and sides. Garnish with chopped pecans.
Serve: Slice and serve your delicious Italian Cream Cake!

Yes, you can absolutely use a homemade cake mix if you prefer! Just ensure that the quantities of ingredients are equivalent to what the boxed mix calls for. The key is to maintain the moisture and texture, so following a reliable homemade cake recipe is essential.

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time. You can bake the cake layers a day in advance and store them in the refrigerator, wrapped tightly in plastic wrap. You can also prepare the cream cheese frosting ahead of time and store it in the refrigerator. Just make sure to bring the frosting back to room temperature and re-whip it before spreading it on the cake.

How should I store leftover cake?

Leftover Italian Cream Cake can be stored in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container to keep it fresh. It can typically be kept in the fridge for up to 4-5 days. If you want to keep it longer, consider freezing it.

Can I substitute the pecans or coconut for other ingredients?

Yes! If you have nut allergies or simply prefer different flavors, you can substitute chopped walnuts or leave out the nuts entirely. As for the coconut, you can use unsweetened shredded coconut or even try other mix-ins like chocolate chips or dried fruit for a unique twist on the classic recipe. Just keep in mind that these substitutions may alter the final flavor and texture slightly.