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Quick Italian Cream Cake

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Indulge in the delightful flavors of our Quick Italian Cream Cake, a luscious dessert that perfectly combines the richness of butter, the sweetness of coconut, and the crunch of pecans.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1/2 cup pecans, chopped
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a round cake pan to prevent sticking.
  2. Cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the buttermilk and vanilla extract until combined.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually mix the dry ingredients into the wet mixture without overmixing.
  7. Gently fold in the shredded coconut and chopped pecans.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Make sure your butter is softened at room temperature for easier creaming. Avoid overmixing to keep the cake light and airy. Refrigerate if frosted.

Nutrition

Keywords: Italian Cream Cake, dessert, cake, coconut, pecans, cream cheese frosting

Find it online: https://recipehappy.com/quick-italian-cream-cake-2/