Description
Indulge in the rich flavors of this Quick Italian Cream Cake, a delightful dessert featuring layers of moist cake infused with coconut and pecans, finished with a luscious cream cheese frosting. This shortcut recipe ensures a delicious treat without the lengthy preparation time.
Ingredients
Scale
Cake:
- 1 box white or yellow cake mix (15.25 ounces)
- 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
Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven: Preheat oven to 350°F and grease/flour two 9-inch round cake pans.
- Mix the cake: In a large bowl, combine cake mix, buttermilk, oil, eggs, and vanilla. Beat for 2 minutes until smooth. Fold in coconut and pecans.
- Bake: Divide batter between pans and bake for 25–30 minutes. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool.
- Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Frost the cakes: Stack cooled cakes and frost evenly. Top with chopped pecans if desired. Chill before slicing.
Notes
- This shortcut version saves time without sacrificing flavor.
- For an extra-rich version, toast the pecans and coconut before adding.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 43 g
- Sodium: 330 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
