Italian Cream Cake
There is something about a light and rich, moist Italian Cream Cake that just makes me feel happy. Maybe it’s the delicious combination of coconut and creaminess, or maybe it’s the fact that it is so darn easy to make.
INGREDIENTS:
1 Box White cake mix
3 Large eggs
1 ¼ C. Buttermilk
¼ C. Vegetable oil
3 ½ oz. Shredded coconut flakes
⅔ C. Chopped pecans
Cream cheese frosting
DIRECTIONS:
Preheat the oven to 350 degrees.
Add the white cake mix, vegetable oil, eggs and buttermilk to a mixing bowl, and blend until smooth and creamy.
Fold the pecans and shredded coconut into the batter.
Evenly distribute the batter between 3 well greased 9 inch cake pans.
Bake for 15-20 minutes until cooked through.
Set the cakes on a wire rack to cool completely …
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