Description
Quick Italian Cream Cake is a decadent yet easy-to-make dessert that’s perfect for any occasion, whether it’s a birthday party or a holiday gathering. This delightful cake showcases layers of moist white cake enriched with shredded coconut and crunchy pecans, all topped with a luscious cream cheese frosting infused with a hint of rum. Its impressive presentation and irresistible flavors make it a showstopper on any dessert table. Each slice offers a satisfying sweetness that will keep everyone coming back for more.
Ingredients
Scale
- White cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut
- ⅔ cup chopped toasted pecans (for cake)
- 3 tbsp rum
- 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 tsp vanilla extract
- 1 cup chopped toasted pecans (for frosting)
Instructions
- Preheat your oven to 350°F. Grease three cake pans.
- In a mixing bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer for about two minutes until combined.
- Fold in the shredded coconut and chopped pecans.
- Distribute the batter evenly among the three pans and bake for 15-17 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Optional: Drizzle rum over the cooled layers for added moisture.
- For frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar, vanilla extract, and chopped pecans.
- Frost between layers and around the sides of the cooled cakes.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 34g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg