Italian Cream Cake

By Susan52

Ingredients

• Cake Ingredients
• 16.25 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 1 cup chopped pecans
• 2 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

Details

Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from bunnyswarmoven.net

Preparation

Step 1

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.