Quick Italian Cream Cake

Sure, here’s a recipe for Quick Italian Cream Cake:


  • 1 box white cake mix
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sour cream
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup cream cheese frosting (homemade or store-bought)


  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with cooking spray or butter.
  2. In a large mixing bowl, combine the cake mix, softened butter, sour cream, eggs, buttermilk, and vanilla extract. Mix together until well combined.
  3. Stir in the shredded coconut and chopped pecans until they are evenly distributed throughout the batter.

  1. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Remove the cake from the oven and allow it to cool completely on a wire rack.
  3. Once the cake is cooled, spread a layer of cream cheese frosting over the top of the cake.
  4. Serve and enjoy!

Note: You can also add a little extra shredded coconut and pecans on top of the frosting for extra texture and flavor.

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