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Cream Italian Cake




1 field white cake combine, I used Betty Crocker

1 teaspoon vanilla extract

1 ¼ cup buttermilk

3 massive eggs

¼ cup oil

1 ½ cups coconut, grated

½ to ¾ cup pecans, chopped


16 ounces cream cheese, softened

1 cup butter, unsalted and softened

2 teaspoons vanilla extract

4 cups icing sugar


Preheat the oven to 350*

Grease and flour 2-9 inch spherical cake pans

In a big bowl, mix the cake combine, eggs, oil, buttermilk and vanilla extract and beat properly

Stir the coconut and pecans into the batter

Pour the batter evenly into the 2 ready pans

Bake for 22 to 25 minutes, till a toothpick comes out clear

Take away, put aside and let cool to room temperature

As soon as the desserts have cooled, take away from the molds

In a medium bowl, mix cream cheese, butter, vanilla and icing sugar, beat till easy

Place a layer of cake on a cake plate, cowl high with frosting

Place the second layer of cake on high of the primary frosted layer and high with frosting

Frost the perimeters of the cake


You’ll be able to sprinkle chopped pecans and toasted coconut on high of the cake when you like

Get pleasure from!

Diet Data:


Quantity per serving: CALORIES: 1152 | TOTAL FAT: 81g | SATURATED FATS: 42g | TRANS FAT: 0g | UNSATURATED FATS: 33 g | CHOLESTEROL: 253mg | SODIUM: 477mg | CARBOHYDRATES: 99g | FIBER: 3g | SUGAR: 90g | PROTEIN: 12g

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