Description
Indulge in the delightful taste of Quick Italian Cream Cake, a dessert that beautifully blends rich flavors and creamy textures. This cake features luscious layers infused with shredded coconut and toasted pecans, topped with a smooth cream cheese frosting that makes every bite irresistible. Perfect for family gatherings, birthdays, or simply satisfying a sweet tooth, this cake is as easy to prepare as it is impressive to serve. With a prep time of just 30 minutes, you’ll have a stunning dessert ready to impress your guests 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
- For frosting: 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease three 9-inch round cake pans.
- In a mixing bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Beat for about two minutes with an electric mixer until smooth.
- Fold in the shredded coconut and chopped pecans until evenly distributed.
- Divide the batter among the prepared pans and bake for 15-17 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring them to wire racks to cool completely.
- Optionally drizzle rum over the cooled cakes before frosting.
- For the cream cheese frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract until fluffy.
- Frost between each layer of cooled cakes and on top/sides before refrigerating for two hours.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 360
- Sugar: 28g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg