Quick Italian Cream Cake

By clawson

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
• 2/3 cup  chopped pecans, toasted
• 1 tsp. vanilla (I use clear)
• 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 1
Adapted from find.myrecipes.com

Preparation

Step 1

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut, pecans and vanilla. 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. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Frosting:

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.