Description
Indulge in the delightful flavors of Quick Italian Cream Cake, a dessert that brings together the rich creaminess of cream cheese, the sweetness of shredded coconut, and the crunch of toasted pecans. This cake is perfect for any occasion—whether it’s a festive gathering or a cozy family dinner. With its moist layers and luscious frosting, it’s sure to impress your guests and satisfy your sweet tooth. Plus, this recipe is easy to follow, making it accessible for bakers of all skill levels. Elevate your dessert game with this delicious treat today!
Ingredients
Scale
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut
- ⅔ cup chopped toasted pecans
- 3 tbsp rum
- 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 tsp vanilla extract
- 1 cup chopped toasted pecans
Instructions
- Preheat oven to 350°F (175°C) and grease three 9-inch cake pans.
- In a mixing bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer for 2 minutes.
- Fold in the shredded coconut and chopped pecans until mixed evenly.
- Pour the batter into the prepared pans and bake for 15-17 minutes or until a toothpick comes out clean.
- Let cakes cool for 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth; gradually add powdered sugar, vanilla extract, and remaining pecans.
- Frost cooled cakes and 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 (90g)
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg