Why You’ll Love This Recipe
- Quick and Simple: With just 10 minutes of prep time and 45 minutes of baking, it’s a fast and hassle-free dessert.
- Rich Flavor: The combination of coconut, pecans, and creamy frosting creates a decadent treat.
- Make-Ahead Friendly: This cake can be made in advance and chilled for a couple of hours, making it perfect for entertaining.
Ingredients
For the Cake:
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut
- ⅔ cup toasted pecans, chopped
- 3 tbsp rum (optional)
For the Cream Cheese Frosting:
- 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 tsp vanilla extract
- 1 cup toasted pecans, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Cake:
- In a large bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer for 2 minutes.
- Add the shredded coconut and toasted pecans to the mixture and stir well.
- Bake:
- Preheat the oven to 350°F (175°C). Grease and flour three cake pans.
- Divide the batter evenly between the pans and bake for 15-17 minutes, or until a toothpick inserted comes out clean.
- Cool the Cake:
- Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to wire racks to cool completely.
- Optionally, brush the top of the cakes with rum for extra flavor.
- Make the Frosting:
- In a bowl, beat together cream cheese and butter until smooth.
- Gradually add powdered sugar, vanilla extract, and toasted pecans. Beat until the frosting becomes fluffy.
- Assemble the Cake:
- Once the cakes are completely cooled, spread the frosting between the layers and on top of the cake.
- Chill and Serve:
- Refrigerate the cake for 2 hours before slicing to allow the frosting to set.
Servings and Timing
- Servings: 10
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 30 minutes
Variations
- Different Nuts: You can swap toasted pecans for walnuts or almonds for a different nutty flavor.
- Lighter Version: Use a low-fat cream cheese or replace half the oil in the cake with applesauce.
- Flavor Twist: Add a teaspoon of cinnamon or nutmeg to the cake batter for extra warmth.
Storage/Reheating
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cake in individual slices for up to 3 months. Thaw before serving.
- Reheating: Serve chilled or at room temperature.
FAQs
Can I use a homemade cake mix?
Yes, you can substitute the store-bought cake mix with a homemade white cake recipe.
Can I skip the rum?
Yes, the rum is optional. The cake will still be delicious without it.
How do I make sure the frosting is smooth?
Ensure both the cream cheese and butter are softened to room temperature before mixing to achieve a smooth texture.
Can I make this cake ahead of time?
Yes, the cake can be made a day ahead and chilled in the fridge for the best flavor.
Can I use sweetened coconut?
You can use sweetened coconut, but the cake will be slightly sweeter.
Conclusion
Quick Italian Cream Cake is a rich, moist dessert that’s easy to prepare and perfect for any occasion. With its combination of coconut, pecans, and creamy frosting, it’s a decadent treat that’s sure to be a hit. Prepare it ahead of time for a stress-free dessert, and enjoy the compliments from your guests!
Quick Italian Cream Cake
Quick Italian Cream Cake is a rich and flavorful dessert featuring coconut, toasted pecans, and a creamy cream cheese frosting. With minimal prep time and a simple process, this decadent cake is perfect for birthdays, special occasions, or a sweet treat anytime!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
For the Cake:
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut
- ⅔ cup toasted pecans, chopped
- 3 tbsp rum (optional)
For the Cream Cheese Frosting:
- 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 tsp vanilla extract
- 1 cup toasted pecans, chopped
Instructions
- Prepare the Cake:
- In a large bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer for 2 minutes.
- Add the shredded coconut and toasted pecans to the mixture and stir well.
- Bake:
- Preheat the oven to 350°F (175°C). Grease and flour three cake pans.
- Divide the batter evenly between the pans and bake for 15-17 minutes, or until a toothpick inserted comes out clean.
- Cool the Cake:
- Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to wire racks to cool completely.
- Optionally, brush the top of the cakes with rum for extra flavor.
- Make the Frosting:
- In a bowl, beat together cream cheese and butter until smooth.
- Gradually add powdered sugar, vanilla extract, and toasted pecans. Beat until the frosting becomes fluffy.
- Assemble the Cake:
- Once the cakes are completely cooled, spread the frosting between the layers and on top of the cake.
- Chill and Serve:
- Refrigerate the cake for 2 hours before slicing to allow the frosting to set.
Notes
- Different Nuts: You can swap toasted pecans for walnuts or almonds for a different flavor.
- Lighter Version: Use a low-fat cream cheese or replace half the oil in the cake with applesauce for a lighter version.
- Flavor Twist: Add a teaspoon of cinnamon or nutmeg to the cake batter for extra flavor.
