Tammy's Italian Cream Cake - Master Cookbook Recipe # 278

Name: Tammy's Italian Cream Cake - Master Cookbook Recipe # 278
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12-14
Cuisine: Southern
Ingredients: 1 cup Chopped pecans; 12 oz. Flaked coconut (reserve 1/2 cup unbaked for batter); 4 oz. Cream cheese (room temperature); 1/4 cup Salted butter (room temperature); 3 Large eggs; 1 box White cake mix; 1 cup Buttermilk; 1/2 cup Warm water

Tammy's Italian Cream Cake is a simplified, yet incredibly rich version of the Southern classic. By toasting the pecans and coconut together, you infuse the entire cake with a deep, nutty aroma. The addition of cream cheese and buttermilk to the batter ensures a tender, velvety crumb that perfectly complements the crunchy toasted topping. This three-layer beauty is a guaranteed showstopper for any celebration.

This is recipe #278 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 30 minTotal time: 50 min

Cook mode Prevent screen from turning off

Ingredients

1 cup Chopped pecans
12 oz. Flaked coconut (reserve 1/2 cup unbaked for batter)
4 oz. Cream cheese (room temperature)
1/4 cup Salted butter (room temperature)
3 Large eggs
1 box White cake mix
1 cup Buttermilk
1/2 cup Warm water

Instructions

Toast: Preheat your oven to 350°F. Spread the pecans and the coconut (minus the reserved 1/2 cup) on a baking sheet. Toast until golden brown, stirring occasionally. Set aside to cool.
Cream: In a large bowl, blend the room-temperature cream cheese and butter until completely smooth.
Mix Batter: Add the eggs, cake mix, buttermilk, and warm water to the cream cheese mixture. Beat for 2 minutes.
Fold: Stir in 1/2 cup of the toasted coconut/pecan mixture and the 1/2 cup of unbaked coconut. Mix well.
Bake: Divide the batter evenly into three greased and floured round cake pans. Bake at 350°F until the centers rise and the cakes begin to pull away from the sides. Tip: Do not open the oven door for at least the first 25 minutes.
Frost: Once the layers are completely cool, frost with Cream Cheese Frosting (Master Cookbook Recipe # 208) using the Italian Cream option.
Decorate: Use the remaining toasted coconut and pecans to cover the top and sides of the cake.
Store: Because of the cream cheese and buttermilk, this cake must be refrigerated.

Notes

Tammy’s Tips

Toasting the coconut and pecans together is the secret to that authentic "Italian Cream" flavor,don't skip this step! When icing, if your toasted mixture has clumped, give it a quick pulse in a food processor or a rough chop so it adheres easily to the sides of the cake.