Description
Indulge in the delightful flavors of Quick Italian Cream Cake, a luscious dessert perfect for any occasion. This easy-to-make cake combines the sweetness of shredded coconut and the crunch of toasted pecans, all enveloped in a rich cream cheese frosting that adds an irresistible finish. Whether celebrating a birthday, holiday, or simply enjoying a weekend treat, this cake promises to impress with its moist texture and stunning presentation. With straightforward preparation steps and accessible ingredients, you’ll be savoring each slice in no time.
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 your oven to 350°F. Grease three cake pans.
- In a large bowl, combine white cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer for about two minutes.
- Fold in shredded coconut and chopped pecans evenly.
- Pour the batter into prepared pans and bake for 15-17 minutes until a toothpick comes out clean.
- Cool cakes for ten minutes before transferring to wire racks.
- If desired, drizzle rum over each layer while cooling.
- For frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract; mix in chopped pecans.
- Frost each cooled layer generously and chill for two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 310
- Sugar: 28g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg