Description
Indulge in the delightful flavors of Quick Italian Cream Cake, a sumptuous dessert that combines the richness of coconut and toasted pecans with a creamy frosting. This cake is perfect for any occasion, whether it’s a birthday celebration or a cozy family gathering. Its moist texture, enhanced by buttermilk, ensures every bite is a treat. Easy to prepare with pantry staples, this recipe allows you to whip up an impressive dessert in no time. Customize it with your favorite toppings and enjoy the sweet satisfaction it brings to your table.
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
- For frosting: cream cheese
- butter
- powdered sugar
- vanilla extract
- optional rum
Instructions
- Preheat oven to 350°F and grease three cake pans.
- In a mixing bowl, combine white cake mix, eggs, buttermilk, and vegetable oil; beat on medium speed for 2 minutes.
- Fold in shredded coconut and chopped pecans.
- Divide batter among prepared pans and bake for 15–17 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare frosting by beating cream cheese and butter until smooth; add powdered sugar and vanilla extract.
- Frost between layers and cover the top and sides of the cooled cakes.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 32g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg