Description
Quick Italian Cream Cake is a delightful dessert that elevates any occasion with its rich flavors and moist texture.
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
- 1 package cream cheese
- ½ cup butter
- powdered sugar
- vanilla extract
- additional chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease three cake pans.
- In a large bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Mix with an electric beater until smooth.
- Fold in shredded coconut and toasted pecans.
- Divide the batter evenly among the prepared pans and bake for 15-17 minutes until cooked through.
- Let cakes cool for about ten minutes in the pans before transferring to wire racks to cool completely.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then fold in additional pecans.
- Frost each layer of the cooled cake and chill for two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 28g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg