4. Bake the Cakes

1. Divide the batter evenly between the prepared pans.
2. Bake for 22–28 minutes, depending on pan size.
3. The cakes are ready when the tops are lightly golden and a toothpick inserted in the center comes out clean.
4. Let the layers cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

5. Make the Cream Cheese Frosting

1. Beat the cream cheese and butter until creamy and smooth.
2. Add the vanilla and salt.
3. Gradually beat in powdered sugar, starting with 3½ cups and adding more until the frosting is thick and spreadable.

Texture Guide:

• Soft and silky = perfect for spreading
• Slightly firmer = best for piped decorations

6. Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a generous layer of frosting on top.
3. Add the second layer and frost the top and sides.
4. Decorate with the remaining pecans and/or toasted coconut.

OPTIONAL VARIATIONS

★ Make it a Three-Layer Cake

Divide batter into three 8-inch pans and reduce baking time slightly.

★ Add Pineapple

Fold in ½ cup well-drained crushed pineapple for extra moisture.

★ Create a Coconut-Forward Version

Add ½ teaspoon extra coconut extract and sprinkle coconut between layers.

STORAGE & SERVING

• Refrigerate the cake because of the cream cheese frosting.
• Best served at cool room temperature, allowing the frosting to soften slightly.
• Keeps well for 3–4 days in the fridge or can be frozen unfrosted for up to 2 months.

FINAL THOUGHTS

This Cake-Mix Italian Cream Cake gives you the flavor and nostalgia of the traditional dessert with half the work. It’s perfect for holidays, family gatherings, birthdays, or anytime you want a bakery-style cake without the stress.

Would you like a printable recipe card, nutrition breakdown, or a version without coconut?