Yield
1 (3-layer) cake

Our shortcut version of a classic Italian cream cake uses a cake mix, but has a homemade cream cheese frosting and is topped with flaked coconut and chopped pecans.

How to Make It

Step 1

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.

Step 2

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

Step 3

Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.

Step 4

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

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