Ingredients
- 1 box of white cake mix
- 1 cup of sour cream
- 1/2 cup of vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup of milk
For the Frosting:
- 8 oz cream cheese (softened)
- 1/4 cup butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk (adjust as needed)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix the batter: In a large mixing bowl, combine the cake mix, sour cream, vegetable oil, eggs, vanilla, and almond extract (if using). Mix well using a hand mixer or whisk until smooth.
- Add coconut and nuts: Stir in the shredded coconut and chopped pecans or walnuts if desired.
- Bake the cake: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a separate bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and continue beating until fluffy. Add vanilla extract and milk to achieve the desired consistency.
- Assemble the cake: Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.
- Optional garnish: You can sprinkle more shredded coconut or chopped nuts on top of the frosted cake for decoration.
- Serve and enjoy!
This Italian Cream Cake is wonderfully moist and flavorful with a rich cream cheese frosting!