Ingredients
For the Cake
- 1 (18¼ oz) white cake mix
- 1 (3½ oz) package instant vanilla pudding mix
- 1½ cups water
- 4 eggs
- ½ cup canola oil
- 1 cup chopped pecans (or walnuts)
- 2 cups flaked sweetened coconut
For the Frosting
- 3 tbsp butter, softened
- 6 oz cream cheese, softened
- 1–2 tbsp cream (optional)
- 2½ cups powdered sugar
- 1½ cups flaked coconut (for topping)
- Step‑by‑Step Instructions
- Preheat the oven to 350 °F (175 °C).
- In a large bowl, combine cake mix, pudding mix, water, eggs, and oil. Beat 1–2 minutes until smooth.
- Fold in the nuts and coconut.
- Pour batter into a greased 9×13‑inch baking pan.
- Bake about 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- For the frosting: beat butter and cream cheese until smooth. Add powdered sugar and enough cream to reach spreading consistency.
- Frost the cooled cake and sprinkle on coconut (and extra nuts if desired).
- Serving & Storage Tips
- Many bakers say the flavor improves after refrigerating the cake overnight — the icing firms up and the moisture balances beautifully.
- Store leftovers in the fridge for up to 4–5 days in an airtight container.
- Flavor & Texture
This version of Italian Cream Cake is:
- Moist and tender thanks to pudding and oil.
- Nutty and textured with coconut and pecans.
- Rich and creamy from the classic cream cheese frosting.
Although easy to make with a cake mix, it delivers the indulgent qualities of a homemade Southern dessert - A Bit of Background
- Italian Cream Cake as a concept dates back over a century — early recipes were published in Canada in the 1910s and Texas by the 1930s, where it became a regional favorite.
- The cake’s classic combination of coconut and pecans reflects Southern tastes and ingredient availability, and its popularity has endured through family traditions, holidays and celebrations.