Description
Indulge in the rich flavors of this Quick Italian Cream Cake that features a moist, coconut and pecan-studded cake topped with a luscious whipped cream frosting.
Ingredients
Scale
Cake:
- 2 cups cake flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ cup unsalted butter, softened
- 4 large eggs (room temperature)
- 1 cup buttermilk (room temperature)
- 1 cup unsweetened coconut flakes
- 1 cup chopped pecans (toasted)
- 2 tsp pure vanilla extract
Frosting:
- 1 cup powdered sugar
- 1 cup heavy cream
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- Mix dry ingredients: In another bowl, whisk together cake flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with buttermilk until smooth.
- Add coconut and pecans: Gently fold in coconut flakes and chopped pecans into the batter.
- Bake: Divide the batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool in pans for 10 minutes before transferring to wire racks.
- Make frosting: For the frosting, beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Frost cooled cake layers.
Notes
- For extra flavor, you can toast the coconut and pecans before adding them to the batter.
- Make sure the eggs and buttermilk are at room temperature to ensure a well-mixed batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Italian Cream Cake, Dessert, Coconut, Pecans, Quick Recipe
