First of all, I hope everyone had a fantastic Mothers Day! We (brothers and I) are so blessed to be able to have a such a special mother to
Last week my dad dropped off a recipe to my moms favorite cake ever, Italian Cream Cake and asked if I would make it for mom for mother’s day, and of course I said yes!
That being said, I was quite nervous to mess it up! I love to cook and I like to think I’m good at it (or getting there) but I have not mastered BAKING. I have a sister in-law and best friend that are good at it, so I dont need to be right!? But it’s for MY momma so I knew I wanted to do it myself for her 🙂
Verdict, it turned out super yummy and pretty good looking if I do say so my self 🙂 So In honor of mothers day, I will share the recipe that i made for my momma.
Italian Cream Cake
Ingredients For the Cake
- 1 (18 1/4 ounce) white cake mix
- 1 (3 1/2 ounce) package instant vanilla pudding
- 1 1/2 cups water
- 4 eggs
- 1/2 cup canola oil
- 1 cup chopped walnuts
- 2 cups flaked coconut
Ingredients For the Frosting (best part of any cake)
- 3 tablespoons butter, softened
- 6 ounces cream cheese, softened
- 1 -2 tablespoon cream
- 2 1/2 cups confectioners’ sugar
- 1 1/2 cups flaked coconut
In a large mixing bowl add the cake mix, vanilla pudding, water, eggs and oil. With electric mixer, beat for 2 minutes at medium speed. Fold in the chopped nuts and coconut. Divide the batter into 2 9″ round cake pans that have been sprayed with non- stick cooking spray. Bake for 30minutes or until toothpick inserted in the center comes out clean. Cool completely before frosting. In a medium-sized mixing bowl, blend the butter and cream cheese. Add the confectioners’ sugar and enough cream to make it a smooth spreading consistency. Frost cake with frosting and sprinkle with toasted coconut.
(to toast the coconut, just spread it on a baking sheet sprayed with non stick spray at 350 degrees and just watch it until it turns “toasty”)