How to make an Italian Cream Cake – Easy Italian Cream Recipe


Italian Cream Cake with Cake mix and Toasted Coconut. Learn how to make this delicious holiday Italian Cream cake recipe!

This recipe is in our cookbook. Here is a link to our cookbook: http://thebp.site/121640

Items we used in this “how to” video tutorial:
8” Cake Pans: http://amzn.to/2xCGHTX
Kitchen Aid Mixer: http://amzn.to/2fxgYYr
KitchenAid Spatula: http://amzn.to/2wVjSIX
KitchenAid Spatula: http://amzn.to/2xGMfhP
White cake mix: http://amzn.to/2fOQtun
Flaked coconut: http://amzn.to/2xCvSRL
Shelled pecans: http://amzn.to/2wWXWNT
Aluminum ½ sheet pan: http://amzn.to/2k4qnYW

Italian Cream Cake

Toast 1 1/2 cups chopped pecans
With 7 Oz flaked coconut till golden
Brown at 350 degrees

For cake batter:
1 cup of buttermilk
1/2 cup of warm water
3 eggs
1/2 stick slightly melted butter
1 box white cake mix
4 Oz cream cheese room temp.
1 heaping cup of toasted coconut & pecans
1 cup of flaked coconut
Bake in 3 round cake pans at 350 until set

Icing:
8 Oz cream cheese at room temp
1 stick butter at room temp
1 tbsp. canned cream
1 tsp. canned cream
4 1/2 cups of powdered sugar
1 cup of toasted coconut & pecans

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