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Quick Italian Cream Cake

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A deliciously moist and creamy cake featuring layers of coconut and pecans, perfect for any gathering.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup buttermilk
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 tsp baking soda

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy (3-5 minutes).
  3. Add the eggs one at a time, ensuring each is well incorporated before the next.
  4. Stir in buttermilk and vanilla extract until the mixture resembles pudding.
  5. In a separate bowl, mix the flour and baking soda. Gradually add this to the wet mixture, blending just until combined.
  6. Fold in shredded coconut and chopped pecans.
  7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.

Notes

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra delight.

Nutrition

Keywords: Italian Cream Cake, dessert, cake, family recipe, coconut, pecans

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