Description
Quick Italian Cream Cake is a delightful blend of rich coconut and crunchy pecans, all enveloped in a creamy frosting that promises to elevate any gathering. This moist cake is simple to prepare, making it an ideal choice for everything from casual family dinners to festive celebrations. With its stunning layers and irresistible flavor, your guests will be asking for seconds. Experience the joy of baking with this easy recipe that delivers a show-stopping dessert without the fuss.
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 (optional)
- 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. Grease three cake pans.
- In a mixing bowl, combine white cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer for about 2 minutes.
- Fold in shredded coconut and chopped pecans until evenly mixed.
- Divide batter among the prepared pans and bake for 15-17 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks.
- Optionally drizzle rum over cooled layers for added flavor.
- Prepare frosting by beating cream cheese and butter until smooth; add powdered sugar gradually until fluffy, then mix in vanilla and pecans.
- Frost each layer and the top/sides of the cooled cake.
- Chill for about two hours before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 32g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg