Description
Indulge in the rich and flavorful Quick Italian Cream Cake, a delightful dessert that combines the sweetness of coconut and pecans with a creamy cream cheese frosting. Perfect for any occasion!
Ingredients
Scale
Cake:
- 1 box white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Cream Cheese Frosting:
- 1/2 cup unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- additional chopped pecans and coconut for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F and grease and flour three 8-inch round cake pans.
- Mix Cake Batter: In a large bowl, combine the cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat for 2 minutes until smooth. Fold in coconut and pecans.
- Bake Cakes: Divide batter among pans and bake for 20–25 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Frosting: Beat butter and cream cheese until creamy. Gradually add powdered sugar and vanilla extract. Frost the cooled cakes.
- Garnish: Decorate with extra pecans and coconut if desired.
Notes
- To save time, bake in a 9×13 pan for a single-layer cake.
- For a richer flavor, toast pecans and coconut before adding.
- Keep refrigerated for best texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 46g
- Sodium: 390mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
