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Quick Italian Cream Cake

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A moist and fluffy cake layered with rich cream cheese frosting, toasted pecans, and a hint of vanilla, perfect for gatherings and special occasions.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsweetened shredded coconut
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup chopped pecans
  • 8 oz cream cheese (for frosting)
  • 4 cups powdered sugar
  • 2 tablespoons milk

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a mixing bowl, combine flour, baking powder, baking soda, and sugar; whisk until blended.
  4. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  5. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  6. Fold in coconut and pecans.
  7. Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  8. For frosting, beat cream cheese and powdered sugar until smooth, adding milk as necessary.
  9. Once the cakes are cool, frost the top of one layer, add the second layer, and frost the top and sides. Decorate with extra pecans.

Notes

Store leftover cake in an airtight container in the refrigerator for up to five days. Reheat individual slices in the microwave for a warm treat.

Nutrition

Keywords: cake, dessert, Italian, cream cheese, pecans, coconut

Find it online: https://swifttasty.com/quick-italian-cream-cake-a-slice-of-heaven/