QUICK AND EASY ITALIAN CREME CAKE

 

1 (16.25-ounce) package white cake mix 

3 large eggs
1 1/4 cups buttermilk
1/4 cup coconut oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
Cream Cheese Frosting (recipe below)

Preheat oven to 350 degrees.

Grease and flour 3 9-inch cake pans; set aside.

Beat cake mix, eggs, buttermilk and coconut oil at medium speed of an electric mixer for 2 minutes. Stir in coconut and pecans. Pour into the prepared cake pans.

Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Remove from oven and cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted

Using an electric mixer at medium speed, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled and refrigerate for 2 hours before slicing to serve.

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