Imagine a cake that perfectly balances the richness of cream cheese with the light, fluffy texture of buttermilk cake, enhanced by the subtle crunch of walnuts and the tropical sweetness of coconut. That’s the Cake Mix Italian Cream Cake, a delightful creation that has evolved over the years to become a beloved dessert in many households. It’s a celebration of flavors and textures, combining traditional Italian baking techniques with a touch of modern flair. This cake isn’t just a treat for the taste buds; it’s a journey through the flavors of Italy, promising to bring warmth and joy to any gathering or quiet afternoon tea.


  • 1 cup Buttermilk
  • 1 teaspoon Baking Soda
  • 1/2 cup Butter
  • 1/2 cup Shortening
  • 2 cups White Sugar
  • 5 Eggs
  • 2 teaspoons Vanilla Extract
  • 1 cup Flaked Coconut
  • 1 teaspoon Baking Powder
  • 2 cups All-purpose Flour
  • 8 ounces Cream Cheese
  • 4 cups Icing Sugar
  • 2 tablespoons Light Cream
  • 1/2 cup Chopped Walnuts
  • 1 cup Sweetened Coconut


  1. Preheat your oven to 350 degrees Celsius. Grease three 9-inch round cake pans.
  2. In a small bowl, dissolve the baking soda in buttermilk and set aside.
  3. In a large bowl, cream together 1/2 cup butter, shortening, and white sugar until light and fluffy.
  4. Blend in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup flaked coconut, baking powder, and flour until just combined.
  5. Pour the batter evenly into the prepared pans.
  6. Bake for 30-35 minutes. Check with a toothpick for doneness.
  7. Let the cakes cool. Meanwhile, prepare the frosting by combining cream cheese, 1/2 cup butter, 1 teaspoon vanilla, and icing sugar. Beat until fluffy.
  8. Add a small amount of cream for the desired consistency, then fold in chopped walnuts and sweetened coconut.
  9. Spread the frosting between the layers and over the top and sides of the cooled cake.

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