Sunday, January 1, 2012

Bundt Cake #19: Italian Cream Cake


Ok...over the last 20 years of baking, I've learned one valuable lesson...people are passionate about their love or their hatred of coconut and nuts.  They are either madly in love with them or they absolutely think they're vile in any recipe.  It is a passionate topic. 

This is my spin on a traditional Italian Cream Cake.  I think it's absolutely fantastic.  I ate a huge piece :).  However, if you're in the "I hate coconut and nuts" group, then you just skip this cake and make you a different one.  If you like Italian Cream Cake though, you're going to love this cake.  (And you're really going to love how simple it is!)

Shopping List
1 box of yellow cake mix
1 small box of instant vanilla pudding
1 small box of instant coconut pudding (use an second vanilla if you can't find coconut)
1/2 cup of veggie oil
1 1/4 cups water
 4 eggs
2 cups sweetened flaked coconut, divided
1 1/2 cups chopped walnuts, divided
1 can cream cheese frosting
Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Stir in one cup of coconut and 3/4 cup of walnuts.  Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling. 

To make the frosting, pour container of frosting in a bowl.  Add in the remaining cup of coconut and remaining 3/4 cup of walnuts and stir.  Frost cooled cake.

I really, really loved this cake.  It's super flavorful and very moist.  The perfect end to any meal.

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5 comments:

Arlene Bird said...

Shay! I so, so, so love your blogs! I read them all! And I really love your bundt cakes. This one is so tasty and making our house smell heavenly tonight! I also so love your Meal Planning Monday posts - you help this new momma get a grocery list and planning done really fast! I've also passed your blogs on to lots of my friends :) Thanks again!
A hooked fan!
Arlene

Jessamyn said...

Shay, I made this cake for my father-in-law's birthday last night and it was fabulous! I don't love coconut and nuts but he goes crazy for them so I knew this was the cake for him! My husband's family ALWAYS gets store-bought cakes for birthdays, so it was a "privilege" that I got to bake him one and everyone approved! :) Very moist and delicious - I subbed sliced almonds for the walnuts. I did find that this cake was a bit more crumbly than other bundt cakes I've made of yours, but this was the first time I've used a yellow cake mix instead of golden butter…do you think that has anything to do with it? Anyway, thank you!!

beverly in Mississippi said...

I made this Italian cream cake for a family reunion and it was delicious!
Very moist and flavorful. Will definitely make again. Thanks for your great recipes and sharing with us.

Karla R. said...

Shay, I loved this Italian Cream Cake recipe! People brag about it when I take it to any event. Most importantly, my husband loves it. Also, I wanted to see what you think about ALL cake mixes now being 15.25 or 16.25 oz. now? I have never contacted a company before, but I actually called Duncan Hines this morning because they were the last hold out, and now they have reduced the size of their mix! Their mix is also my favorite. I was told by the representative that the reduced size makes no difference in a recipe. This was the good one; she also said it makes the same size cake! I guess my question is, have you noticed any difference in using the smaller cake mixes in your recipes, or do you get the same results as before? I can't wait to try some of your other recipes for the bundt cakes! Thanks so much for sharing.

Mix and Match Mama said...

I have not noticed a difference! I think your cake will turn out perfectly with the new size. Enjoy!

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