This shortcut version of Italian Cream Cake starts with a boxed cake mix, making it quicker to prepare while still delivering a moist, rich cake filled with coconut and pecans and topped with classic cream cheese frosting.
🛒 Ingredients
For the Cake
1 box (15.25 oz / 432 g) white or butter cake mix
Ingredients called for on the cake mix (typically eggs, oil, and water)
1 cup sweetened shredded coconut
1 cup chopped pecans, toasted
1 teaspoon vanilla extract (optional)
For the Cream Cheese Frosting
8 oz (225 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
2–4 tablespoons milk or heavy cream (if needed for spreading)
Garnish
Extra chopped pecans
Toasted coconut
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