An easy recipe for Italian cream cake is quick Italian cream cake, requiring eggs, buttermilk, coconut, pecans and white cake mix. Top it with a homemade cream cheese frosting.
Make Italian cream cake by blending 1 1/4 cups of buttermilk, 3 large eggs and 1/4 cup of vegetable oil with 1 package of white cake mix with pudding. Fold in 2/3 cup of chopped, toasted pecans and a 3 1/2-ounce can of flaked coconut. Pour the batter into round cake pans, and bake at 350 degrees Fahrenheit for 15 to 17 minutes. While the cake cools, make the cream cheese frosting by creaming an 8-ounce package of softened cream cheese, 1/2 cup of softened butter and a 16-ounce package of powdered sugar. Stir in 2 teaspoons of vanilla extract and 1 cup of toasted chopped pecans. Spread the frosting on the cooled cake, and chill.
To make an Italian cream cake from scratch, sift 2 cups of flour and 1 teaspoon of baking soda together. Mix together 1/2 cup of butter, 1/2 cup of shortening and 2 cups of sugar. Beat in 5 egg yolks, then add the flour mixture and 1 cup of buttermilk. Fold in 1 teaspoon of vanilla extract, 1/2 cup of pecans and 1 cup of shredded coconut. Pour the batter into three round cake pans, and bake at 350 degrees Fahrenheit for 25 minutes.