Quick Italian Cream Cake
Indulge in the heavenly delight of Quick Italian Cream Cake, a delectable dessert that marries moist white cake layers with luscious cream cheese frosting, toasted pecans, and shredded coconut. This cake is perfect for any occasion, whether it’s a birthday party, holiday celebration, or simply a sweet treat to satisfy your cravings. Its unique flavor profile and beautiful presentation will leave your guests in awe and asking for seconds.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut
- ⅔ cup chopped toasted pecans
- 3 tbsp rum
- 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 tsp vanilla extract
- 1 cup chopped toasted pecans
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine white cake mix, eggs, buttermilk, and vegetable oil. Mix with an electric beater for about 2 minutes until smooth.
- Fold in shredded coconut and chopped pecans.
- Grease three cake pans and evenly distribute the batter among them.
- Bake for 15 to 17 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool for about 10 minutes before transferring them to wire racks.
- Optionally drizzle rum over cooled layers and let sit for an additional ten minutes.
- For the frosting, beat together cream cheese and butter until smooth; gradually add powdered sugar while beating until fluffy; stir in vanilla extract and pecans.
- Frost between layers and around the sides of the cooled cake. Chill for at least two hours before serving.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 360
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Find it online: https://auntcooks.com/quick-italian-cream-cake/