Description
A delightful blend of creamy and crunchy textures, this Quick Italian Cream Cake features layers of coconut and toasted pecans, topped with cream cheese frosting.
Ingredients
Scale
- 1 cup vegetable oil
- 1 cup sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the vegetable oil and sugar in a large bowl until smooth. Add eggs one at a time, mixing well after each addition.
- Combine flour, baking soda, and baking powder in another bowl, then gradually add to the oil and sugar mixture, alternating with the buttermilk.
- Fold in the shredded coconut and chopped pecans until evenly distributed.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans before transferring.
- Prepare the frosting by beating the cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract until well combined and fluffy.
- Frost the cooled cakes with cream cheese frosting, spreading it between and atop the layers, garnishing with additional chopped pecans if desired.
Notes
Ensure all ingredients are at room temperature for best texture. Don’t overmix the batter for a light and airy cake. For a quicker option, consider using pre-made frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 38g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg