Quick Italian Cream Cake

Quick Italian Cream Cake

  • 1 package white or vanilla cake mix (with pudding included in the mix)

  • 3 large eggs

  • 1 1/4 cup buttermilk

  • 1/4 cup vegetable oil

  • 3 1/2 ounces flaked coconut

  • 2/3 cup chopped pecans toasted

Beat the first 4 ingredients at medium speed with an electric mixer. Stir in coconut and pecans. Pour into greased and floured 9" pans. Bake at 350 degrees for 15-17 minutes or until a toothpick inserted into the middle comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.  Frost with cream cheese frosting.

Cream Cheese Frosting

  • 1 8 ounce package of cream cheese, softened 

  • 1/2 cup butter, softened

  • 16 ounce box of powdered sugar

  • 2 tsp vanilla

  • 1 cup chopped pecans, roasted

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. 

Recipe By Trisha Merlino

I was born and raised in Orange County, California. 
I have 4 children , that I love to feed even though they are really picky
and all like different things.  Luckily, my husband will eat anything.
My favorite thing to cook is my Spaghetti Bolognese
My favorite ingredient to cook with is garlic
Cooking makes me do the happy dance!
I think about food all day long.  When I wake up, I look forward to my coffee and something chocolate.  Then I think about what we will have for lunch and what I will make for dinner.  I live for food, it consumes me!