Description
This Simple Italian Cream Cake is a delightful and moist dessert perfect for any occasion. Combining a rich white cake base with shredded coconut and toasted pecans, then layered with a creamy, sweet cream cheese frosting, this cake offers a classic Southern-inspired flavor with an easy-to-follow recipe that yields a tender, flavorful treat.
Ingredients
Scale
Cake
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut (about 7 oz)
- â…” cup toasted pecans, chopped
- 3 tablespoons rum (optional)
Frosting and Garnish
- 1 package (8 oz) cream cheese, softened
- ½ cup butter, room temperature
- 1 package (16 oz) powdered sugar
- 2 teaspoons vanilla extract
- 1 cup toasted pecans, chopped (for garnish)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the white cake mix, eggs, buttermilk, vegetable oil, shredded coconut, and â…” cup toasted pecans. Mix thoroughly until the batter is smooth and well blended.
- Add Rum (Optional): If you are using rum, stir the 3 tablespoons into the batter now to enhance the cake’s flavor with a subtle kick.
- Pour Batter into Pans: Evenly distribute the cake batter into the two prepared cake pans, smoothing the tops for even baking.
- Bake the Cake: Place the pans into the preheated oven and bake for 25-30 minutes. Use a toothpick inserted into the center of the cakes to check doneness; it should come out clean.
- Cool the Cakes: Once baked, let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely to room temperature before frosting.
- Make the Frosting: In a large bowl, beat together the softened cream cheese and butter until creamy and smooth for a rich base.
- Sweeten the Frosting: Gradually add the powdered sugar to the cream cheese and butter mixture, beating continuously until fully incorporated and smooth.
- Flavor the Frosting: Add the vanilla extract and beat the frosting until it becomes light, fluffy, and easy to spread.
- Assemble the Cake: Once the cakes are fully cooled, frost the top of one cake layer evenly. Place the second layer on top and frost the entire cake to cover all surfaces.
- Garnish: Finish by garnishing the cake with 1 cup of toasted pecans on top for an added crunch and flavor.
Notes
- You can omit the rum if you prefer a non-alcoholic version of the cake.
- To toast pecans, spread them on a baking sheet and heat in a 350°F oven for 5-7 minutes until fragrant, stirring occasionally.
- Make sure the cake layers are completely cooled before frosting to prevent the frosting from melting.
- For a dairy-free adaptation, substitute butter and cream cheese with plant-based alternatives.
- Store leftovers in the refrigerator and bring to room temperature before serving for best flavor.
