Description

This Quick Italian Cream Cake is a moist and flavorful dessert featuring a tender cake infused with shredded coconut and pecans, layered and frosted with a luscious cream cheese frosting, then topped with crunchy chopped pecans. Perfect for celebrations or a special treat, it combines classic Southern flavors with an easy-to-make approach that yields a scrumptious cake in under an hour.

Ingredients

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Cake Ingredients

1 box white or yellow cake mix
1 cup buttermilk
1/2 cup vegetable oil
4 large eggs
1 cup sweetened shredded coconut
1/2 cup chopped pecans

Frosting Ingredients

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (for topping)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
Mix the Batter: In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, and eggs. Beat on medium speed for 2-3 minutes until the batter is smooth and well combined.
Add Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans to evenly distribute them without deflating the batter.
Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar on low speed, mixing until combined. Then beat on high until the frosting is light and fluffy. Mix in the vanilla extract for flavor.
Assemble the Cake: Place one cooled cake layer on a serving plate and spread a generous layer of frosting on top. Add the second layer and repeat with more frosting. Top with the final layer and frost the top and sides of the entire cake. Garnish the top with the chopped pecans for added texture and presentation.
Serve: Slice the cake and serve to enjoy a rich and moist Italian Cream Cake that’s perfect for any occasion.

Notes

Ensure the cream cheese and butter are softened before making the frosting to avoid lumps.
You can substitute the shredded coconut for unsweetened if you prefer less sweetness.
Make sure not to overmix the batter once the dry ingredients are combined to keep the cake tender.
Use room temperature ingredients for better mixing and cake texture.
This cake can be stored covered in the refrigerator for up to 3 days.