Name: Quick Italian Cream Cake
Prep time: 30 min
Cook time: PT-482979H13M26S
Total time: 3 h 30 min
Cuisine: Italian-American
Ingredients: 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; 3 tablespoons rum (optional); 1 package cream cheese (softened); ½ cup butter (softened); 1 package powdered sugar; 2 teaspoons vanilla extract; 1 cup toasted pecans, chopped

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Why You’ll Love This Recipe

Quick and Easy: Utilizing a white cake mix streamlines the preparation, allowing you to create a delectable dessert without extensive effort.
Rich Flavor: The combination of shredded coconut and toasted pecans adds texture and a nutty sweetness that complements the creamy frosting.
Versatile: Ideal for birthdays, gatherings, or simply satisfying a sweet tooth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake

White cake mix – 1 package
Large eggs – 3
Buttermilk – 1¼ cups
Vegetable oil – ¼ cup
Shredded coconut – 1 can
Toasted pecans, chopped – ⅔ cup
Rum – 3 tablespoons (optional)

Cream Cheese Frosting

Cream cheese – 1 package
Butter – ½ cup
Powdered sugar – 1 package
Vanilla extract – 2 teaspoons
Toasted pecans, chopped – 1 cup

Directions

Prepare the Batter: In a large mixing bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Use an electric mixer to beat the mixture for 2 minutes until smooth. Fold in the shredded coconut and chopped toasted pecans.
Bake the Cakes: Grease three cake pans and evenly distribute the batter among them. Bake in a preheated oven at 350°F (175°C) for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Layers: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to wire racks to cool completely.
Optional Rum Application: If desired, brush the tops of the cake layers with rum. Allow them to sit for 10 minutes to absorb the flavor.
Prepare the Frosting: In a bowl, beat the cream cheese and butter together at medium speed until smooth. Gradually add the powdered sugar, continuing to beat until the frosting becomes fluffy. Mix in the vanilla extract and chopped toasted pecans.
Assemble the Cake: Place one cake layer on a serving plate and spread a portion of the cream cheese frosting on top. Repeat with the remaining layers. Frost the sides and top of the assembled cake. Chill the cake for at least 2 hours before slicing and serving.

Servings and Timing

Servings: Approximately 10 slices
Preparation Time: 30 minutes
Baking Time: 15–17 minutes per layer
Cooling and Chilling Time: Approximately 2 hours and 20 minutes
Total Time: About 3 hours and 30 minutes

Variations

Nut Alternatives: Substitute walnuts or almonds for pecans to introduce different flavors.
Flavor Infusion: Add a teaspoon of almond extract to the batter for an extra layer of taste.
Fruit Addition: Fold in drained crushed pineapple or chopped maraschino cherries into the batter for a fruity twist.

Storage/Reheating

Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap the cake or individual slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Serving: The cake can be enjoyed cold directly from the refrigerator. If a warmer temperature is preferred, let it sit at room temperature for about 30 minutes before serving.

FAQs

What makes Italian Cream Cake unique?

Italian Cream Cake stands out due to its combination of shredded coconut and toasted pecans, which provide a distinctive texture and flavor. The cream cheese frosting adds a rich and tangy complement to the sweet cake layers.

Can I use a different type of frosting?

While cream cheese frosting is traditional, you can experiment with buttercream or whipped cream frosting. However, the tanginess of cream cheese frosting balances the cake’s sweetness effectively.

Is the rum necessary in this recipe?

The rum is optional and can be omitted if you prefer a non-alcoholic version. It adds a subtle depth of flavor but is not essential to the cake’s overall taste.

Can I make this cake in advance?

Yes, you can prepare the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature. Frost the cake on the day you plan to serve it.

How do I toast pecans?

To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for about 5–7 minutes, stirring occasionally, until they are fragrant and lightly browned.

Can I use sweetened shredded coconut?

Yes, sweetened shredded coconut can be used, but it will make the cake sweeter. Adjust the sugar in the frosting if you prefer a less sweet dessert.

What type of cake mix should I use?