Description
Quick Italian Cream Cake is a sumptuous dessert that brings together fluffy layers of white cake, rich cream cheese frosting, and a delightful mix of coconut and toasted pecans. Perfect for birthdays, holidays, or just a sweet treat, this cake is as visually appealing as it is delicious. The use of a cake mix simplifies the baking process, making it accessible for bakers of all skill levels. Whether you’re serving it at a gathering or enjoying it as an indulgent end to your meal, this cake is guaranteed to impress.
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)
- For the frosting: 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and grease three cake pans.
- In a mixing bowl, combine the cake mix, eggs, buttermilk, and vegetable oil. Beat for about 2 minutes until well mixed.
- Fold in the shredded coconut and chopped pecans.
- Divide the batter evenly among the prepared pans and bake for 15-17 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks. Optionally brush rum over each layer after cooling.
- For the frosting, beat together cream cheese and butter until smooth; gradually add powdered sugar and vanilla extract while mixing until fluffy.
- Frost each layer generously with cream cheese frosting 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 (104g)
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg