All the Flavor of Italian Cream Cake—Without the Baking
Mock Italian Cream Cake Dessert is the perfect solution when you crave the classic flavors of Italian Cream Cake but want something faster, easier, and foolproof. This no-bake (or minimal-bake) dessert captures everything people love about the original—cream cheese richness, coconut sweetness, crunchy pecans, and light cake texture—without turning on the oven for hours.
It’s ideal for potlucks, holidays, last-minute entertaining, or warm-weather desserts when baking feels like too much effort.
What Is Mock Italian Cream Cake?
A mock Italian Cream Cake is a layered dessert inspired by the traditional Southern cake, but simplified using:
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Cake cubes, pound cake, or vanilla wafers
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Cream cheese–based filling
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Sweetened coconut
Instead of baked layers, the dessert is assembled and chilled, allowing flavors to meld beautifully.
Why This Dessert Is So Popular
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No complicated baking
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Make-ahead friendly
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Crowd-pleasing flavors everyone recognizes
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Easily adaptable for pans, trifle bowls, or individual cups
It tastes indulgent but feels effortless.
Classic Mock Italian Cream Cake Dessert Recipe
Ingredients
Cake Layer
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1 store-bought pound cake or vanilla loaf cake, cubed
(or 2 cups vanilla wafers or sponge cake cubes)
Cream Layer
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8 oz (225 g) cream cheese, softened
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1 cup (240 ml) heavy whipping cream
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¾ cup (90 g) powdered sugar
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1 teaspoon vanilla extract
Mix-Ins & Topping
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1 cup sweetened shredded coconut
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¾ cup chopped pecans, toasted
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Extra coconut and pecans for garnish
Step-by-Step Instructions
1. Prepare the Cream Filling
Beat cream cheese until smooth.
Add powdered sugar and vanilla; mix until creamy.
In a separate bowl, whip heavy cream to soft peaks.
Gently fold whipped cream into the cream cheese mixture until light and fluffy.
2. Assemble the Dessert
In a trifle dish, 9×13 pan, or serving bowl:
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Add a layer of cake cubes
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Spread a layer of cream filling
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Sprinkle coconut and toasted pecans
Repeat layers until ingredients are used, finishing with cream on top.
3. Chill
Cover and refrigerate for at least 4 hours, preferably overnight.
This allows the cake to absorb moisture and flavors.
4. Garnish & Serve
Top with extra coconut and pecans just before serving.
Pro Tips for Best Results
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Toast pecans lightly for deeper flavor
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Chill overnight for the most authentic “cake-like” texture
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Use full-fat cream cheese for richness
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Cut cake cubes evenly for clean layers
Delicious Variations
Chocolate Mock Italian Cream Cake
Use chocolate pound cake and add mini chocolate chips.
Lemon Mock Italian Cream Cake
Add lemon zest to the cream layer and drizzle with lemon glaze.
Pineapple Italian Cream Dessert
Fold ½ cup well-drained crushed pineapple into the cream.
Individual Dessert Cups
Layer ingredients in small glasses or jars for parties.
Storage & Make-Ahead
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Refrigerate up to 3–4 days
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Not recommended for freezing
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Best served cold or slightly chilled
Frequently Asked Questions
Does this taste like real Italian Cream Cake?
Yes—while the texture is softer, the flavor profile is remarkably similar.
Can I use Cool Whip instead of whipped cream?
Yes. Substitute 2 cups Cool Whip for convenience.
Is this dessert overly sweet?
No. The cream cheese balances the sweetness nicely.
Final Thoughts
Mock Italian Cream Cake Dessert delivers everything people love about the classic cake—creamy, nutty, coconut-rich flavor—with half the effort. It’s proof that you don’t need layers of baked cake to create a dessert that feels special.
- 1 1/2 pkgs. Anisette sponge cookies
- 1 (3 1/2 oz.) pkg. instant chocolate pudding
- 1 (3 1/2 oz.) pkg. instant vanilla pudding
- Rum extract
- Cool Whip
- Nuts and cherries
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