A delightful twist on the classic Italian Cream Cake, this recipe combines rich flavors and a creamy frosting for a dessert that's sure to impress.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a large mixing bowl, combine the vanilla cake mix, instant vanilla pudding mix, water, eggs, and canola oil.
Use room temperature ingredients for a smoother batter.
Using an electric mixer, beat the mixture on medium speed for 2 minutes until smooth.
Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
Gently fold in the chopped pecans, walnuts, and flaked coconut.
Be gentle to maintain the airiness of the batter.
Pour the batter into a greased and floured 9x13 inch baking pan.
Tap the pan lightly on the counter to remove air bubbles.
Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
Allow the cake to cool completely on a cooling rack before frosting.
Cooling the cake ensures the frosting won't melt.
In a medium mixing bowl, blend the softened butter and cream cheese until smooth.
Ensure the butter and cream cheese are at room temperature for easier mixing.
Gradually add the confectioners' sugar and mix until the frosting reaches a smooth, spreadable consistency.
Add a splash of milk if the frosting is too thick.
Spread the frosting evenly over the cooled cake and sprinkle with flaked coconut.
Use a spatula to create decorative swirls on the frosting.
Serve and enjoy your Italian Cream Delight Cake with friends and family.
Pair with a hot beverage for a delightful treat.
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