Description
This Quick Italian Cream Cake is a moist and flavorful dessert perfect for any occasion. Made with a simple cake mix enhanced by shredded coconut and chopped pecans, it’s layered with a creamy cream cheese frosting and topped with crunchy pecans for an irresistible treat. Ready in just 40 minutes, this cake combines ease and elegance beautifully.
Ingredients
Scale
Cake
- 1 box white or yellow cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix the Batter: In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, and eggs. Beat on medium speed for 2-3 minutes until the batter is smooth and well-blended.
- Add Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans to evenly distribute them without overmixing.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until combined, then beat on medium-high speed until the frosting is light and fluffy. Stir in the vanilla extract for flavor.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second layer and repeat frosting. Top with the final cake layer, then frost the top and sides of the cake evenly. Garnish with the remaining chopped pecans for added crunch and decoration.
- Serve: Slice the cake and serve this delightful Italian Cream Cake to your guests, enjoying its moist texture and rich frosting.
Notes
- Be sure to use room temperature eggs, cream cheese, and butter for the best frosting consistency.
- If you prefer a less sweet cake, reduce the amount of powdered sugar slightly in the frosting.
- This cake can be stored covered in the refrigerator for up to 3 days.
- For extra flavor, toast the pecans before adding them to the batter and as topping.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
