Quick Italian Cream Cake
A delightful dessert featuring moist cake layers with cream cheese frosting, enriched with coconut and pecans, perfect for any occasion.
Ingredients
For the cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup shredded coconut More can be added for a richer coconut flavor.
- 1/2 cup chopped pecans Can be substituted with other nuts like walnuts or almonds.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the frosting
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease or line a cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs, buttermilk, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the coconut and chopped pecans.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
Frosting
- For the frosting, beat the cream cheese and powdered sugar together until smooth. Add the heavy cream and beat until fluffy.
- Frost the cooled cake and garnish with additional pecans if desired.
Notes
Make sure your ingredients are at room temperature for better mixing. Do not over-mix the batter; this helps to keep the cake light and fluffy. Can be stored in an airtight container in the refrigerator for up to a week.