Quick Italian Cream Cake (Print Version)
Moist coconut-pecan cake topped with creamy cream cheese frosting, ready in under an hour.
# What You 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:
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 together flour, sugar, baking soda, and salt until well combined.
03 - In a separate bowl, whisk buttermilk, melted butter, vegetable oil, eggs, vanilla extract, and almond extract until smooth.
04 - Pour wet ingredients into dry ingredients. Mix just until combined, being careful not to overmix.
05 - Gently fold sweetened shredded coconut and chopped pecans into the batter until evenly distributed.
06 - Pour batter into prepared pan(s). Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow cake to cool completely in the pan on a wire rack before frosting.
08 - Beat cream cheese and softened butter until smooth and creamy. Gradually add sifted powdered sugar and vanilla extract, mixing until fluffy. Add milk 1 tablespoon at a time to achieve spreadable consistency.
09 - Spread frosting evenly over the cooled cake. Sprinkle with toasted pecans and toasted coconut.
# Expert Tips:
01 -
- The combination of almond and vanilla extracts creates an aroma that'll have everyone gathering in the kitchen before it's even frosted.
- This cake somehow tastes even better on day two, making it perfect for make ahead desserts.
- The texture is incredibly moist, thanks to the buttermilk and oil working their magic together.
02 -
- Room temperature ingredients are non negotiable here, especially the cream cheese and butter for that silky frosting.
- Letting the cake cool completely in the pan prevents it from breaking apart when you frost it later.
- The batter will look slightly thin, but this is exactly what creates that tender, moist crumb we love.
03 -
- Toasting the coconut and pecans for the topping takes just minutes but adds an incredible depth of flavor.
- If your frosting feels too thick, add milk one tablespoon at a time until it reaches spreading consistency.