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Quick Italian Cream Cake

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A delightful dessert that balances lightness and decadence, featuring sweet coconut and crunchy pecans.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1/2 cup pecans, chopped
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a round cake pan.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in the buttermilk and vanilla extract until smooth.
  5. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Gradually add dry mixture to wet ingredients, mixing gently until just combined.
  7. Fold in shredded coconut and chopped pecans.
  8. Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  9. Allow to cool before transferring to a wire rack and frosted if desired.

Notes

Be sure to measure ingredients accurately and use room-temperature items for better mixing.

Nutrition

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

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