Set to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix the cake batter:
In a large bowl, combine cake mix, pudding mix, eggs, sour cream, oil, and vanilla.
Beat until smooth.
Add coconut and pecans:
Gently fold in shredded coconut and chopped pecans.
Bake:
Pour batter into prepared pan.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before frosting.
Prepare frosting:
In a bowl, beat cream cheese and butter until creamy.
Gradually add powdered sugar, one cup at a time, until smooth.
Stir in vanilla extract.
Assemble the cake:
Spread frosting evenly over cooled cake.
Sprinkle with extra coconut and pecans if desired.
Serve:
Slice and enjoy! This cake is rich, moist, and perfect for gatherings.
💡 Tips
For extra flavor, soak the baked cake with ½ cup coconut milk before frosting.
Can be made as layer cakes instead of a single 9×13 pan for a more classic presentation.
Store in the fridge for 3–4 days — the flavors actually improve after a few hours!
If you want, I can also give you a simpler 10-minute version using just one bowl and no mixer for an easy “dump and bake” Italian Cream Cake. Do you want me to do that?
