Quick Italian Cream Cake

By WhystleStop

Just a quick note. To toast the coconut and pecans while busy with something else, or with less chance of burning, preheat your oven to 350° instead of using your broiler.

Also, be very careful handling the layers. This cake is so tender when done and cooled, that the addition of pecans and coconut makes the layers more likely break and/or to be sticky if you turn it out on plates first. Use wax or parchment paper generously to handle the layers.


This is my adaptation from myrecipes.com

Southern Living

DECEMBER 1999

Ingredients

• 1 (18.5-ounce) package white cake mix with pudding
• 3 large eggs
• 1 1/4 cups buttermilk
• 1/4 cup vegetable oil
• 1 (3 1/2-ounce) can flaked coconut, toasted and cooled
• 2/3 cup chopped pecans, toasted and cooled
• 3 tablespoons rum (optional)
• Cream Cheese Frosting
• 1 15-16 oz can real cream cheese frosting
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 (16-ounce) package powdered sugar
• 2 teaspoons vanilla extract
• 1 cup chopped pecans, toasted
• Toasted coconut to taste (optional, about 1/2 can coconut)

Details

Servings 12
Preparation time 30mins
Cooking time 90mins
Adapted from myrecipes.com

Preparation

Step 1

Separate the egg yolks from the egg whites. Set the whites aside.

In a clean bowl, beat egg whites until soft peaks form. Set in refrigerator to keep cool while mixing cake batter.

Beat the yolks, cake mix, buttermilk, and vegetable oil at medium speed with an electric mixer 2 minutes. Gently fold egg whites into batter. Stir in cooled coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans.

Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Sprinkle each cake layer evenly with 1 tablespoon of rum, if desired. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Mix in the can of frosting. Stir in vanilla, pecans, and enough (optional) toasted coconut to your liking, saving some coconut and/pecan pieces of halves back for garnish.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.