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Quick Italian Cream Cake

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A delightful Italian dessert featuring a light, fluffy texture with coconut and pecans, perfect for any occasion.

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.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the buttermilk and vanilla extract until well combined.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  7. Fold in the shredded coconut and chopped pecans until evenly distributed.
  8. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Frost with cream cheese frosting after completely cooled.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. The cake can also be frozen for up to 3 months.

Nutrition

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