Quick Italian Cream Cake (Printable View)
Moist coconut-pecan cake topped with silky cream cheese frosting, ready in 55 minutes.
# What You Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 1 tsp baking soda
04 - ½ tsp salt
05 - 1 cup buttermilk, room temperature
06 - ½ cup unsalted butter, melted
07 - ½ cup vegetable oil
08 - 3 large eggs
09 - 1 tsp vanilla extract
10 - 1 tsp almond extract
11 - 1 cup sweetened shredded coconut
12 - ½ cup chopped pecans
→ Cream Cheese Frosting
13 - 8 oz cream cheese, softened
14 - ½ cup unsalted butter, softened
15 - 3-4 cups powdered sugar, sifted
16 - 1 tsp vanilla extract
17 - 2 tbsp milk as needed
→ Topping
18 - ¼ cup chopped pecans, toasted
19 - ¼ cup sweetened shredded coconut, toasted
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch or two 8-inch round cake pans.
02 - In a large bowl, whisk together flour, sugar, baking soda, and salt until well blended.
03 - In a separate bowl, whisk buttermilk, melted butter, vegetable oil, eggs, vanilla extract, and almond extract until smooth.
04 - Pour wet ingredients into dry ingredients. Mix gently just until combined, being careful not to overmix.
05 - Fold in sweetened shredded coconut and chopped pecans until evenly distributed throughout the batter.
06 - Pour batter into prepared pan(s). Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let cake cool completely in the pan on a wire rack before frosting.
08 - Beat cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fluffy. Add milk as needed to achieve spreadable consistency.
09 - Spread frosting evenly over cooled cake. Sprinkle with toasted pecans and toasted coconut on top.
# Expert Advice:
01 -
- This cake strikes that perfect balance between light and indulgent, with coconut and pecans woven through every bite.
- The cream cheese frosting creates such a silky finish that people will ask for your secret.
02 -
- Room temperature ingredients are not optional here, cold cream cheese or butter will leave you with lumpy frosting every time.
- Letting the cake cool completely before frosting prevents the frosting from melting into sad puddles.
03 -
- Sifting your powdered sugar before adding it to the frosting prevents those tiny lumps that ruin smooth finishes.
- When greasing your pan, use a paper towel to get into every corner and crevice for effortless release.