Quick Italian Cream Cake (Printable)
Tender coconut-pecan cake with creamy frosting
# What You'll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 1 tsp baking soda
04 - ½ tsp salt
05 - 1 cup buttermilk, room temperature
06 - ½ cup unsalted butter, melted
07 - ½ cup vegetable oil
08 - 3 large eggs
09 - 1 tsp vanilla extract
10 - 1 tsp almond extract
11 - 1 cup sweetened shredded coconut
12 - ½ cup chopped pecans
→ Cream Cheese Frosting
13 - 8 oz cream cheese, softened
14 - ½ cup unsalted butter, softened
15 - 3-4 cups powdered sugar, sifted
16 - 1 tsp vanilla extract
17 - 2 tbsp milk as needed
→ Topping
18 - ¼ cup chopped pecans, toasted
19 - ¼ cup sweetened shredded coconut, toasted
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch pan or two 8-inch round cake pans.
02 - In a large bowl, whisk flour, sugar, baking soda, and salt until well blended.
03 - In another bowl, whisk buttermilk, melted butter, oil, eggs, vanilla, and almond extract until smooth.
04 - Add wet ingredients to dry ingredients; mix just until combined. Do not overmix.
05 - Fold in shredded coconut and chopped pecans until evenly distributed.
06 - Pour batter into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
07 - Cool cake completely in pan on a wire rack before frosting.
08 - Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy. Add milk as needed for spreadable consistency.
09 - Frost cooled cake evenly. Sprinkle with toasted pecans and toasted coconut on top.
# Expert Suggestions:
01 -
- The texture is incredibly moist and tender thanks to buttermilk and oil
- It keeps beautifully for days and actually tastes better on day two
- The toasted coconut and pecan topping adds the perfect crunch
02 -
- Cooling the cake completely before frosting is non-negotiable
- Sifting the powdered sugar prevents lumps in your silky frosting
- Toasting the nuts and coconut beforehand makes such a difference
03 -
- Substitute half the buttermilk with sour cream for extra tang
- Add a teaspoon of coconut extract to boost the coconut flavor