Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Bake the layers a day ahead, wrap them well, and frost on the day you serve.

Can I use a scratch cake recipe instead of the box mix?

Absolutely. A homemade yellow or white cake will work. The box mix is simply a shortcut that still gives a tender crumb. If you use scratch, keep the same buttermilk and butter principles for similar texture.

How do I keep the coconut from browning too fast?

Toast it lightly for color and flavor but add the garnish just before serving if you prefer a brighter white coconut. Chilling the cake slows any browning.

Is there a dairy-free version?

You can swap dairy items with alternatives: choose a plant-based butter and cream cheese substitute and use a non-dairy milk with vinegar for a buttermilk stand-in. Expect subtle differences in mouthfeel.

Why did my frosting get grainy?

Graininess often comes from powdered sugar that clumps. Sift your powdered sugar before adding or beat longer on low to dissolve. Also make sure your cream cheese and butter are fully softened.

Cake Mix Italian Cream Cake 2026 - Easy Italian Desserts

Name: Cake Mix Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 box (15.25 oz) white or butter golden cake mix; 1 cup buttermilk; ½ cup unsalted butter (melted); 3 large eggs; 1 teaspoon vanilla extract; 1 cup sweetened shredded coconut; 1 cup chopped pecans (toasted); 8 oz cream cheese (softened); ½ cup unsalted butter (softened); 4 cups powdered sugar; 2 – 3 tablespoons heavy cream (as needed for consistency); 1 teaspoon vanilla extract; ½ cup sweetened shredded coconut (for garnish); ½ cup chopped pecans (for garnish)

Description

A warm and welcoming dessert that combines the convenience of a boxed cake mix with the rich flavors of coconut and pecans, topped with a creamy cheese frosting.

Ingredients

Scale

1 box (15.25 oz) white or butter golden cake mix
1 cup buttermilk
½ cup unsalted butter (melted)
3 large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans (toasted)
8 oz cream cheese (softened)
½ cup unsalted butter (softened)
4 cups powdered sugar
2 – 3 tablespoons heavy cream (as needed for consistency)
1 teaspoon vanilla extract
½ cup sweetened shredded coconut (for garnish)
½ cup chopped pecans (for garnish)

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Instructions

Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans.
In a large bowl, mix cake mix, buttermilk, melted butter, eggs, and vanilla for 2 minutes.
Fold in shredded coconut and toasted pecans gently.
Divide the batter evenly between prepared pans.
Bake for 25–30 minutes until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For frosting, beat cream cheese and butter until creamy, gradually adding powdered sugar, vanilla, and heavy cream until smooth.
Assemble the cake by spreading frosting between layers, on top, and around the sides.
Decorate with shredded coconut and chopped pecans, chilling before serving.

Notes

Use room temperature eggs for better emulsion. You can replace buttermilk with milk and vinegar if needed. Toast pecans for enhanced flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 220mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg