Description
Quick Italian Cream Cake is a heavenly dessert that perfectly marries the rich flavors of coconut and pecans with a fluffy, moist cake. Ideal for celebrations such as birthdays and holidays, this delightful treat features a creamy frosting that will impress your guests and satisfy your sweet cravings. With its stunning appearance and irresistible taste, this cake is not just a dessert; it’s an experience worth sharing.
Ingredients
Scale
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut
- ⅔ cup toasted pecans (chopped)
- Optional: 3 tbsp rum
- 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 tsp vanilla extract
- 1 cup toasted pecans (chopped)
Instructions
- Preheat the oven to 350°F. Grease three cake pans.
- In a mixing bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer for about two minutes.
- Stir in the shredded coconut and toasted pecans until fully mixed.
- Pour the batter evenly into the prepared pans and bake for 15-17 minutes or until a toothpick comes out clean.
- Allow cakes to cool for ten minutes before transferring them to wire racks to cool completely.
- For optional rum soaking, drizzle rum on cooled layers before frosting.
- For frosting: Beat together cream cheese, butter, powdered sugar, and vanilla until fluffy. Frost cooled cake layers generously.
- Chill for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 34g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg