Description
Quick Italian Cream Cake is a delightful dessert that combines the rich flavors of coconut and pecans with a moist, fluffy texture, making it perfect for any celebration or casual get-together. This easy-to-make cake features three layers of tender white cake, generously frosted with a creamy cream cheese frosting and topped with toasted pecans. Whether you’re serving it at a birthday party, holiday gathering, or simply indulging in a sweet treat at home, this cake will impress with its elegant presentation and unforgettable taste.
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)
- 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease three cake pans.
- In a large mixing bowl, combine white cake mix, eggs, buttermilk, and vegetable oil. Beat until blended.
- Stir in chopped pecans and shredded coconut until evenly mixed.
- Divide batter among prepared pans and bake for 15-17 minutes or until a toothpick comes out clean.
- Cool cakes on wire racks for about ten minutes before transferring to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy.
- Frost cooled cake layers generously and chill for two hours before serving.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 107g)
- Calories: 410
- Sugar: 39g
- Sodium: 330mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg