Slicing Italian Cream Cake
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5 from 3 votes

Ingredients

  • 2 pkgs white cake mix each enough to make a 9x13 cake
  • 3.4 ounce instant vanilla pudding mix
  • 8 large eggs
  • Vegetable oil amount called for on both cake mix packages
  • 2 cups whole buttermilk low fat is fine
  • 1/2 cup cream of coconut
  • 12-14 ounce bag shredded sweetened coconut, reserve half for decorating
  • 1 cup chopped pecans

To make the icing

  • 8 ounces cream cheese room temp
  • 1 cup butter room temp
  • 8 ounce marshmallow cream
  • 7-8 cups powdered sugar more may be needed, see note.
  • 2 teaspoons vanilla
  • 1/8 teaspoon almond flavoring
  • 1 cup pecan halves, for decorating optional

Instructions

To make cake

  • Place all ingredients except pecans and coconut in a large mixing bowl and beat with an electric mixer until well combined and fully incorporated, scraping down the sides as needed. Once well combined, beat one minute more. 
  • Add in pecans and coconut and mix until just incorporated. Divide batter evenly among three, well greased, 9" cake pans. Bake at 350 for 35-40 minutes, or until toothpick inserted in center comes out clean. Once done, allow to cool ten minutes in the pan before turning out. Allow to cool completely before frosting.

To make icing

  • Cream room temp butter and room temp cream cheese together with an electric mixer. Add a cup of powdered sugar and beat that in as well. 
  • Add marshmallow cream and another cup of powdered sugar, vanilla, and almond extract. Mix again, adding in powdered sugar a cup at a time until fully incorporated, scraping down sides as needed. Mix in just enough until icing pulls from the side and stiff peaks form when the mixer paddle/beater is pulled up.
  • Toast the remaining shredded coconut by spreading it out on a baking sheet and placing in a 350 degree oven for 8-10 minutes, keeping an eye on it to prevent burning. Allow to cool.
  • Ice cake layers as you normally would. Using clean hands, gently press toasted coconut into the bottom sides of the cake. 
  • Fill an icing bag with icing. Pipe dollops all around the top and press a pecan half into each, ending with a large dollop in the center of the cake.  I like to refrigerate mine to get it chilled before serving but you don't have to. 

Notes

This makes a three layer, nine inch cake. It is about twice the amount of servings of a normal cake. 
*Amount of powdered sugar is going to vary based on your taste. I tend to use the lower amount called for in the recipe but you may prefer the higher amount. You can taste as you add it, bit by bit, and decide. 
8 Cups is a general guideline. However, if your house is warm, you may want to add an additional cup or two. Alternatively, you could refrigerate the completed icing for an hour or so and then use it, this will stiffen it up as well. Icing is done when it pulls away from the sides of the bowl while mixing and forms stiff peaks that remain when the mixing paddle is pulled up. 
*TO MAKE HALF A RECIPE, half all ingredients except the pudding mix, a 3.4 ounce box is fine for a whole and half recipe.