Ingredients
- 1 box white cake mix
- 1 cup sour cream
- 4 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts (or pecans)
- 1/2 cup water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the cake mix, sour cream, eggs, vegetable oil, vanilla extract, almond extract, and water. Mix well until smooth and fully incorporated.
- Gently fold in the shredded coconut and chopped walnuts (or pecans).
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Once the cakes are completely cool, frost with your favorite cream cheese frosting or a simple buttercream frosting.
Enjoy your delicious Italian Cream Cake!