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Quick Italian Cream Cake

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A soft, fluffy cake with rich flavors of coconut and pecans, topped with cream cheese frosting.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. In a bowl, sift together the flour, baking powder, baking soda, and a pinch of salt.
  3. In another bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 3–4 minutes.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Gradually mix in the dry ingredients, alternating with the buttermilk, until a thick but smooth batter forms. Stir in the coconut and pecans.
  6. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
  7. Allow to cool in the pans for 10 minutes before transferring to a wire rack. Frost with cream cheese frosting once completely cooled.

Notes

Ensure to grease and flour cake pans properly to avoid sticking. Store leftovers in an airtight container and refrigerate.

Nutrition

Find it online: https://daytasty.com/quick-italian-cream-cake/