Quick Italian Cream Cake (Printable)
Moist coconut-pecan cake with creamy frosting ready in under an hour
# Ingredient List:
→ 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 (optional)
# Steps:
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 blended.
03 - In a separate bowl, whisk buttermilk, melted butter, oil, eggs, vanilla, and almond extract until smooth.
04 - Pour wet ingredients into dry ingredients. Mix gently just until combined, being careful not to overmix.
05 - Fold in shredded coconut and chopped pecans until evenly distributed throughout the batter.
06 - Pour batter into prepared pan(s). Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cake cool completely in the pan on a wire rack before frosting.
08 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, mixing until fluffy. Add milk as needed to achieve spreadable consistency.
09 - Frost the cooled cake generously. Sprinkle with toasted pecans and coconut for garnish.
# Expert Advice:
01 -
- The buttermilk keeps it incredibly moist for days, unlike most layer cakes that dry out overnight
- That almond and vanilla combination hits something deep and comforting, like a bakery memory you didnt know you had
02 -
- Room temperature ingredients combine more easily, so set everything out about an hour before baking
- The toothpick test is your friend, insert it in the center and if it comes out with just a few moist crumbs, its done
03 -
- Grease your pan with shortening and dust with flour for the most reliable release
- Sprinkle a little of the toasted coconut between layers if you're making a two layer cake