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Italian Cream Cake

Italian Cream Cake


Cake Ingredients

  • One 16.25 ounce white or yellow cake mix not a cake mix with pudding in it
  • 3 1/2 ounce package vanilla instant pudding
  • 1 1/2 cups water
  • 4 eggs slightly beaten
  • 1/2 cup vegetable oil
  • 1 cup chopped pecans
  • 2 cups flaked coconut

Frosting Ingredients

  • 3 TBLS butter softened
  • 6 ounces cream cheese softened
  • 1 -2 TBLS cream if needed
  • 2 1/2 cups confectioners sugar
  • 1 1/2 cups flaked coconut


  • Preheat oven to 350 degrees. Grease a 13×9 inch baking pan.

For the cake

  • Place the cake mix, vanilla instant pudding,eggs,water and oil in a large bowl. Using an electric mixer, beat for 2 minutes. Fold in the coconut and chopped pecans. Pour the batter into your prepared 13×9 inch pan. Bake 45 minutes or until golden brown on top and a tooth pick inserted in the center comes out clean. Remove from the oven, place on a cooling rack to cool completely before frosting the cake.

For the frosting

  • Mix the butter and cream cheese together in a medium bow. Add the confectioners sugar and beat until smooth. If necessary, add the cream to make the frosting a spreading consistency. Frost the cake and sprinkle coconut over the top.