Description
Quick Italian Cream Cake combines moist layers of white cake, shredded coconut, and toasted pecans, finished with creamy cream cheese frosting. Perfect for birthdays, gatherings, or as an indulgent dessert.
Ingredients
Cake:
- 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)
Cream Cheese Frosting:
- 1 package cream cheese (softened)
- ½ cup butter (softened)
- 1 package powdered sugar
- 2 teaspoons vanilla extract
- 1 cup toasted pecans, chopped
Instructions
- Prepare the Batter:
In a large bowl, combine cake mix, eggs, buttermilk, and vegetable oil. Mix for 2 minutes until smooth. Fold in shredded coconut and chopped toasted pecans. - Bake the Cakes:
Preheat oven to 350°F (175°C). Grease three cake pans. Distribute batter evenly. Bake for 15–17 minutes or until a toothpick inserted into the center comes out clean. - Cool the Layers:
Let the cakes cool in pans for 10 minutes before transferring them to wire racks to cool completely. - Optional Rum Application:
Brush cake layers with rum and let them absorb the flavor for 10 minutes. - Prepare the Frosting:
Beat cream cheese and butter together until smooth. Gradually add powdered sugar and beat until fluffy. Mix in vanilla extract and pecans. - Assemble the Cake:
Spread frosting over each cake layer, then stack. Frost the top and sides. Chill for at least 2 hours before serving.
Notes
- Sweetened shredded coconut can be used, but adjust the frosting’s sugar for balance.
- For nut alternatives, substitute pecans with walnuts or almonds.
- Add almond extract or fold in fruits like pineapple for variations.
- Prep Time: 30 minutes
- Cook Time: 15–17 minutes per layer
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
