Description
Indulge in the rich and decadent flavors of this Quick Italian Cream Cake. A moist white cake filled with coconut and pecans, frosted with a creamy cream cheese frosting, and topped with more pecans for a delightful finish.
Ingredients
Scale
Cake:
- 1 box white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Cream Cheese Frosting:
- 1 (8 oz) package cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (as needed)
- 1/4 cup chopped pecans (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix the cake batter: Combine cake mix, buttermilk, oil, eggs, and vanilla. Beat until smooth, then fold in coconut and pecans.
- Bake the cakes: Divide batter into pans and bake for 25–30 minutes. Cool the cakes on wire racks.
- Make the frosting: Beat cream cheese and butter, gradually add powdered sugar and vanilla. Adjust consistency with milk.
- Frost the cake: Frost the cooled cake layers, stack, and cover with frosting. Garnish with pecans.
Notes
- For a deeper flavor, toast the pecans before adding them to the batter and garnish.
- This cake can also be made as a 9×13-inch sheet cake for easier serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 45g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
