Description
Indulge in the delightful taste of Quick Italian Cream Cake, a dessert that beautifully combines rich flavors and a creamy texture. This easy-to-make cake features layers of moist white cake infused with shredded coconut and toasted pecans, all topped with a luscious cream cheese frosting. Perfect for birthdays, family gatherings, or any celebration, this cake is sure to impress your guests and satisfy your sweet tooth. Whether you’re an experienced baker or a novice, this recipe allows you to create a stunning dessert that captures the essence of Italian baking traditions. Enjoy every slice as you share unforgettable moments with friends and family!
Ingredients
- White cake mixture
- Eggs (large)
- Buttermilk
- Vegetable oil
- Shredded coconut
- Chopped toasted pecans
- Rum
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease three cake pans.
- In a mixing bowl, combine the white cake mixture, eggs, buttermilk, and vegetable oil. Mix for 2 minutes using an electric mixer.
- Stir in the toasted pecans and shredded coconut until well combined.
- Divide the batter evenly between the prepared pans and bake for 15 to 17 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For optional flavor enhancement, drizzle rum over cooled layers.
- For frosting, beat cream cheese and butter until smooth; gradually add powdered sugar and vanilla extract. Mix in half of the chopped pecans.
- Frost each layer and the top and sides of the cake once cooled.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 34g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg