Description
This Quick Italian Cream Cake is a moist, tender cake bursting with shredded coconut and pecans, layered with a rich and creamy cream cheese frosting. Perfect for any occasion, this classic Southern dessert comes together quickly using a box cake mix, making it a convenient yet indulgent treat.
Ingredients
Scale
Cake
- 1 box white or yellow cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prepare them for baking.
- Mix Batter: In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, and eggs. Beat on medium speed for 2-3 minutes until the batter is smooth and well combined.
- Fold in Coconut and Pecans: Gently fold the shredded coconut and chopped pecans into the batter to evenly distribute them without deflating the mixture.
- Bake the Cake: Divide the batter evenly among the prepared cake pans. Place them in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until combined, then increase speed and beat until the frosting is light and fluffy. Stir in the vanilla extract.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread a generous layer of frosting on top. Add the second layer and spread more frosting. Top with the final layer and frost the top and sides evenly. Garnish the top with the chopped pecans.
- Serve: Slice the cake into 12 pieces and serve this moist and delicious Italian Cream Cake to your guests.
Notes
- Ensure the cream cheese and butter are softened to room temperature for a smooth frosting.
- For a more intense coconut flavor, lightly toast the shredded coconut before folding into the batter.
- This cake can be stored covered in the refrigerator for up to 3 days.
- If you can’t find buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Use chopped pecans fresh for best texture; toast for more flavor if desired.
