Step 3 — Fold in the Stars of the Show
With a spatula, gently fold in:
- sweetened coconut
- chopped pecans
Stir until evenly incorporated without overmixing. This keeps the crumb tender while adding delicious texture.
Step 4 — Bake to Perfection
Divide the batter evenly between the pans and smooth the tops.
Bake:
- Two 8-inch layers: 20–25 minutes
- One 9×13 cake: 28–32 minutes
The cake is ready when:
- a toothpick comes out clean
- and the top springs back lightly when touched
Let the cakes cool in the pan for 10 minutes, then transfer to a rack to finish cooling completely.
Step 5 — Make the Silky Cream Cheese Frosting
Beat together the softened cream cheese and butter until fluffy and smooth.
Gradually add powdered sugar (about 1 cup at a time), beating well after each addition.
Finish with vanilla extract and mix until the frosting is creamy and spreadable.
If it’s too thick → add 1–2 teaspoons milk.
If it’s too thin → add more powdered sugar.
Step 6 — Assemble the Cake
If making a two-layer cake:
- Place the first layer on your serving plate and spread a generous layer of frosting.
- Add the second layer.
- Frost the top and sides, smoothing with a spatula.
Sprinkle the top with finely chopped pecans for a beautiful finish.
You can also press pecans along the sides for a classic presentation.
🎉 Serving & Storage Tips
- Let the cake chill for 30 minutes before slicing for clean cuts.
- Store leftovers in the refrigerator for up to 5 days.
- This cake tastes even BETTER on day two as the flavors deepen.
❤️ Final Thoughts
This Cake Mix Italian Cream Cake is proof that you don’t need complicated techniques to create a dessert that tastes like it came from your grandmother’s kitchen. Moist, nutty, coconut-kissed, and decadently frosted—every bite feels special.
If you want a dessert that’s fast, reliable, and unforgettable, this is the one.
Would you like me to create:
✅ a printable recipe card,
✅ a shorter version,
or
✅ another cake recipe?
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