Cake Mix Italian Cream Cake

🍰 Cake Mix Italian Cream Cake
Ingredients
1 box white cake mix (15.25 oz)
1 cup buttermilk (or milk with 1 tbsp vinegar/lemon juice)
½ cup vegetable oil
4 large eggs (separated)
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans (toasted if desired)

Cream Cheese Frosting
1 (8 oz) package cream cheese, softened
½ cup (1 stick) butter, softened
1 tsp vanilla extract
4 cups powdered sugar
½ cup chopped pecans (for garnish)
½ cup sweetened shredded coconut (for garnish, optional)


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Instructions
1. Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and flour 3 (8-inch) round cake pans or 2 (9-inch) pans.
In a large bowl, combine cake mix, buttermilk, oil, vanilla, and egg yolks only. Mix until smooth.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold into cake batter.
Stir in coconut and pecans.


2. Bake the Cake
Divide batter evenly among prepared pans.
Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans 10 minutes, then transfer to wire racks to cool completely.


3. Make the Frosting
Beat cream cheese and butter until smooth.
Add vanilla and gradually beat in powdered sugar until fluffy.


4. Assemble the Cake
Spread frosting between layers, then frost top and sides.
Garnish with extra pecans and coconut if desired.




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✨ Tip: Toast the pecans and coconut for extra flavor before mixing or garnishing.