Ingredients
For the cake: one box (15.25 ounces) white cake mix (Duncan Hines or Pillsbury work well), three large eggs at room temperature, three quarters cup vegetable oil, one teaspoon vanilla extract, one teaspoon almond extract (optional but recommended for authentic flavor), one cup sweetened shredded coconut (pulsed fine in a food processor if desired), and one cup chopped pecans or walnuts.
For the cream cheese frosting: eight ounces cream cheese softened to room temperature, half cup unsalted butter softened, four cups powdered sugar sifted, two to three tablespoons heavy whipping cream, and one teaspoon vanilla extract or almond extract.
For garnish: additional chopped pecans and sweetened shredded coconut.
Equipment Needed
Three 8-inch round cake pans (or two 9-inch round pans), a stand mixer or electric hand mixer, a large mixing bowl, a rubber spatula, wire cooling racks, and cooking spray or butter for greasing pans.
Method
Preheat your oven to 175°C (350°F). Grease three 8-inch round cake pans thoroughly. For extra insurance against sticking, dust the greased pans with flour or granulated sugar, tapping out the excess.
In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, vanilla extract, and almond extract if using. Beat with an electric mixer on medium speed for two minutes until smooth and well combined. Stop to scrape down the sides and bottom of the bowl with a spatula, then mix for ten to twenty seconds longer.
Stir in the shredded coconut and chopped pecans by hand using a rubber spatula. Do not overmix—just fold until evenly distributed.
Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula.
Bake for twenty to twenty-four minutes, or until a toothpick inserted in the center of each layer comes out clean or with just a few moist crumbs. The tops should be lightly golden.
Allow the cake layers to rest in the pans for ten minutes. Then carefully invert them onto wire cooling racks to cool completely. Do not attempt to frost the cake until the layers are fully cool—warm cake will melt the cream cheese frosting.
Make the frosting while the cake cools. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about two to three minutes.
Gradually add the sifted powdered sugar, one cup at a time, beating on low speed to prevent a sugar cloud. Add the vanilla or almond extract and two tablespoons of heavy cream. Beat on medium speed until light and fluffy. If the frosting seems too thick, add the remaining tablespoon of cream. If it seems too thin, add a little more powdered sugar.
Assemble the cake. Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting evenly over the top. Place the second layer on top and frost again. Add the third layer and frost the top and sides of the entire cake.
Garnish the top and sides of the frosted cake with additional chopped pecans and shredded coconut, pressing gently so they stick to the frosting.
Refrigerate the cake for at least thirty minutes before serving. This helps the frosting set and makes slicing much easier.
Slice and serve cold or at room temperature.
Storage
Refrigerate in an airtight container for up to five days. The cake actually tastes even better the next day as the flavors meld. Bring slices to room temperature for about fifteen minutes before serving if you prefer a softer texture. This cake can be frozen for up to three months. Wrap individual slices or the whole cake tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator.
Variations
For a richer cake, add one quarter cup of sour cream to the batter along with the wet ingredients. For a pudding-enhanced version, add one small package (3.4 ounces) of instant vanilla or cheesecake pudding mix to the dry cake mix before adding the wet ingredients. Reduce the oil to one quarter cup and increase the water to one cup. For a toasted nut version, toast the pecans in a dry skillet over medium heat for three to five minutes until fragrant before chopping and adding to the batter. For a lemon Italian cream cake, add one tablespoon of lemon zest and two tablespoons of lemon juice to the batter and use lemon extract instead of almond. For a pineapple version, fold one half cup of well-drained crushed pineapple into the batter along with the coconut and pecans. For a gluten-free version, use a gluten-free white cake mix and ensure your cream cheese and other ingredients are certified gluten-free.
Serving Suggestions
Serve with a cup of strong coffee or espresso. Pair with a glass of cold milk. Garnish each slice with a fresh mint leaf for a pretty presentation. Serve as a birthday cake, holiday dessert, or potluck showstopper.
Tips for Best Results
Use a good quality white cake mix. Duncan Hines and Pillsbury are consistently recommended for their texture and flavor. Store brands may work but results can vary.
Do not skip the almond extract. Traditional Italian Cream Cake has a distinct nutty, slightly floral flavor that comes from almond. If you do not have almond extract, add an extra teaspoon of vanilla.
Pulse the coconut in a food processor before adding. Long shredded coconut can create air pockets in the batter. Pulsing it four to five times creates finer pieces that distribute evenly throughout the cake.
Toast the pecans for deeper flavor. Toasting brings out the natural oils and adds a warm, nutty depth. Spread the chopped pecans on a baking sheet and toast at 175°C (350°F) for five to seven minutes until fragrant. Let them cool completely before adding to the batter or frosting.
Use room temperature ingredients for the frosting. Cold cream cheese and butter will not beat into a smooth, creamy frosting. Set them on the counter for at least one hour before starting.
Sift the powdered sugar. Sifting removes lumps and ensures a silky, smooth frosting. If you skip this step, you may end up with small sugar clumps in your frosting.
Cool the cake completely before frosting. Any residual heat will melt the cream cheese frosting into a thin, runny mess. Let the layers cool on wire racks for at least one hour. For the best results, refrigerate the cooled layers for twenty minutes before frosting.
Level the cake layers if needed. Cake mix cakes sometimes dome in the center. Use a serrated knife to gently level the tops so your stacked cake sits flat and even.
Chill the cake before slicing. Refrigerating for thirty minutes after frosting sets the cream cheese frosting so it does not squish out when you cut. Use a sharp knife wiped clean between slices for neat, bakery-style pieces.
Make it a sheet cake instead of layers. For a simpler version, bake the batter in a greased 9×13 inch pan for thirty to forty minutes. Frost the top only and sprinkle with coconut and pecans. This is perfect for potlucks and takes even less time.