For this cake, not only is it the best Italian Cream Cake I've EVER tasted, but it is also HUGE. If you are making it for a big family gathering, go with the recipe as written. If you're feeding slightly less than an army, feel free to divide the recipe in half.
Prep Time30 minutesmins
Cook Time35 minutesmins
30 minutesmins
Total Time1 hourhr35 minutesmins
Course: Dessert
Cuisine: Italian
Keyword: icecream
Servings: 4
Calories: 767kcal
Ingredients
2pkgswhite cake mix each enough to make a 9x13 cake
3.4 ounceinstant vanilla pudding mix
8largeeggs
Vegetable oilamount called for on both cake mix packages
2cupswhole buttermilklow fat is fine
1/2cupcream of coconut
12-14ounce bag shredded sweetened coconut, reserve half for decorating
1cupchopped pecans
To make the icing
8ouncescream cheeseroom temp
1cupbutterroom temp
8ouncemarshmallow cream
7-8 cupspowdered sugarmore may be needed, see note.
2teaspoonsvanilla
1/8teaspoonalmond flavoring
1cuppecan halves, for decoratingoptional
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.