Italian Cream Cake

By Chantele

Ingredients

• 1 (18 1/4 ounce) white cake mix
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 1/2 cups water
• 4 eggs
• 1/2 cup canola oil
• 1 cup chopped pecans or walnuts, etc
• 2 cups flaked coconut
• Frosting
• 3 tablespoons butter, softened
• 6 ounces cream cheese, softened
• 1-2 tablespoon cream
• 2 1/2 cups confectioners' sugar
• 1 1/2 cups flaked coconut
• .

Preparation

Step 1

1
Preheat oven to 350 degrees.
2
In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.
3
With electric mixer, beat for 2 minutes at medium speed.
4
Fold in the chopped nuts and coconut.
5
Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
6
Bake for 45 minutes or until toothpick inserted off center comes out clean.
7
Cool completely before frosting.
8
In a medium sized mixer bowl, blend the butter and cream cheese.
9
Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
10
Frost cake with frosting and sprinkle with coconut.