Quick Italian Cream Cake
Quick Italian Cream Cake is a fast and easy version of the beloved Southern classic, featuring a moist cake filled
Ingredients
For the Cake:
- 1 package white cake mix
- 1 ⅓ cups buttermilk or heavy cream
- 3 large eggs
- ½ cup vegetable oil
- ⅓ cup coconut oil melted
- ½ cup coconut flakes
- ½ cup chopped pecans
For the Frosting:
- 1 8 oz package cream cheese, softened
- ½ cup butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 ½ cups toasted pecans for garnish
- 1 ½ cups toasted coconut for garnish
Instructions
Cake Batter:
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Cake Mix:
- In a large mixer, combine the cake mix, buttermilk (or heavy cream), eggs, vegetable oil, and coconut oil. Mix until smooth (be careful not to over-mix!).
Toast the Coconut and Pecans:
- While mixing, place ½ cup of coconut flakes and ½ cup chopped pecans on a baking sheet.
- Toast them in the oven while it is preheating, turning every 1-2 minutes with a spatula for about 5-10 minutes. Let them cool to room temperature.
Incorporate the Toasted Ingredients:
- Once the toasted coconut and pecans have cooled, fold them into the cake batter using a spatula.
Prepare the Cake Pans:
- Spray 2 (9-inch) round cake pans with non-stick spray.
- Divide the batter evenly between the two pans and pour into the prepared pans.
Bake the Cakes:
- Bake at 350°F for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake layers on the counter for 20-30 minutes.
- Afterward, remove the cakes from the pans and let them cool completely on wire racks (about 60 minutes).
Toast Garnish:
- While the cakes are cooling, return the remaining coconut flakes and chopped pecans to the oven and toast them the same way for the garnish.
Italian Cream Cake Frosting:
Prepare the Frosting:
- Allow the butter and cream cheese to come to room temperature until softened.
- In a mixing bowl, beat together the cream cheese and butter until smooth and combined.
Add Powdered Sugar:
- Gradually add the powdered sugar, ⅓ cup at a time, mixing well after each addition until fully incorporated.
Add Extracts:
- Mix in the vanilla and almond extracts.
Fold in Toasted Pecans and Coconut:
- Add ½ cup of toasted pecans and ½ cup of toasted coconut to the frosting. Fold them in until evenly distributed.
Assemble the Cake:
- Spread the frosting evenly over the cooled cake layers.
- Garnish the top of the cake with the remaining toasted coconut and pecans.
Serve and Enjoy:
- Slice and serve this delicious Italian cream cake!
Notes
- Toast the Coconut and Pecans: Toasting the coconut and pecans enhances their flavor, but it's optional if you're short on time.
- Frosting Tip: Allow the cream cheese and butter to soften before mixing to avoid lumps in the frosting.
- Storage: Store leftover cake in the fridge, as the frosting contains cream cheese.