Quick Italian Cream Cake
A moist and flavorful Italian Cream Cake featuring coconut and pecans, perfect for celebrations or dessert lovers seeking a rich, nutty treat with cream cheese frosting.
Ingredients
Instructions
- Beat the cake mix, eggs, buttermilk, and vegetable oil until well combined.
- Stir in the flaked coconut and chopped pecans.
- Pour the batter evenly into three greased and floured 9-inch round cake pans.
- Bake at 350°F (175°C) for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans on wire racks for 10 minutes.
- Remove from pans and cool completely on wire racks.
- Spread cream cheese frosting between the layers, on top, and on the sides of the cake.
Nutrition & Diet Analysis (per serving)
617
kcal
31% DV
Protein
Fat
Carbs
Contains
Egg
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).