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Italian Cream Cake

Decadent Italian Cream Cake: Your New Favorite Dessert Delight

Discover the irresistible Italian Cream Cake, a delightful blend of coconut and pecans, easy to prepare, making it perfect for any occasion.
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Prep Time 10 minutes
Cook Time 17 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 package White Cake Mixture Consider using homemade cake mix for a fresher taste.
  • 3 large Eggs Provide moisture and binding; use room temperature.
  • 1.25 cups Buttermilk Adds tanginess and moisture; can substitute with yogurt mixed with water.
  • 0.25 cups Vegetable Oil Adds moisture; can replace with melted butter.
  • 1 can Shredded Coconut Brings texture; unsweetened can be used for less sweetness.
  • 0.67 cups Toasted Pecans Chopped; offers a crunchy bite.
  • 3 tbsp Rum Enhances flavor complexity; can omit or replace with vanilla.
For the Frosting
  • 1 package Cream Cheese Base for frosting; mascarpone can be used for a different flavor.
  • 0.5 cups Butter Ensure it's softened for easy mixing.
  • 1 package Powdered Sugar Adjust quantity based on taste preference.
  • 2 tsp Vanilla Extract For deeper flavor.
  • 1 cups Chopped Toasted Pecans Used for decoration.

Equipment

  • Oven
  • mixing bowl
  • Electric mixer
  • Cake Pans
  • spatula
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease three round cake pans with butter or non-stick spray, then lightly flour them.
  2. In a large mixing bowl, combine white cake mix, three room temperature eggs, buttermilk, and vegetable oil. Beat for about 2 minutes until smooth.
  3. Gently fold in shredded coconut and chopped toasted pecans using a spatula.
  4. Divide the batter among the cake pans and bake for 15-17 minutes, or until a toothpick comes out clean.
  5. Cool the cake layers in the pans for about 10 minutes, then invert onto wire racks.
  6. Optionally, brush the tops of cooled layers with rum for added moisture.
  7. For the frosting, beat cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
  8. Assemble the cake by spreading frosting between layers and over the top and sides.
  9. Sprinkle chopped toasted pecans on top and chill in the refrigerator for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to a week or freeze for 3-4 months. Allow to thaw before serving.

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