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There’s something irresistibly enticing about a beautiful slice of cake, especially when it’s as delightful as a Quick Italian Cream Cake. Imagine three layers of moist, tender cake infused with shredded coconut and toasted pecans, all enveloped in a cloud-like whipped cream cheese frosting. This cake isn’t just a dessert; it’s an experience that brings a taste of Southern charm to your table, despite its name suggesting Italian roots.
Why You’ll Love This Recipe
This cake is a celebration of flavors and textures. The coconut and pecans add a wonderful crunch, while the cream cheese frosting is light and not too sweet, making it a perfect balance. Whether you’re a fan of traditional Southern desserts or just love a good cake, this recipe is bound to become a favorite. Plus, it’s straightforward to make, so you can enjoy it whenever the craving strikes!
Kitchen Equipment You’ll Need
- Electric mixer
- 3 9-inch round cake pans
- Wire racks for cooling
- Spatula for frosting
Ingredients
- 1 (16.25-ounce) package white cake mix (Duncan Hines Moist Deluxe recommended)
- 3 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil
- 1 (3 1/2-ounce) can flaked coconut
- 2/3 cup chopped pecans, toasted
- 3 tablespoons Rum (optional)
- Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 (16-ounce) package powdered sugar
- 2 teaspoons vanilla extract
- 1 cup chopped pecans, toasted
Step-by-Step Instructions
- Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, beat the cake mix, eggs, buttermilk, and vegetable oil at medium speed with an electric mixer for 2 minutes.
- Gently stir in the flaked coconut and chopped pecans.
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 15 to 17 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool the cakes in the pans on wire racks for 10 minutes. Then, remove from pans and let them cool completely on wire racks.
- If desired, sprinkle each cake layer with rum and let stand for 10 minutes.
- To make the frosting, beat the cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract and pecans.
- Spread the Cream Cheese Frosting between the layers, on top, and on the sides of the cake. Chill the cake for at least 2 hours before slicing.
Tips for Success
- Ensure all ingredients are at room temperature for a smooth batter.
- Use an offset spatula for an even frosting distribution.
- Chilling the cake before serving helps the flavors meld beautifully.
Additional Tips and Variations
For a different twist, consider adding a hint of almond extract to the cake batter. You can also substitute walnuts or almonds for pecans if you prefer.
Nutritional Highlights (Per Serving)
This decadent cake is a treat, so enjoy it in moderation. Each serving includes the benefits of pecans, known for their healthy fats and fiber.
Frequently Asked Questions (FAQ)
- Can I make this cake in advance? Yes, this cake stores well in the refrigerator for up to three days.
- Can I use a different frosting? Absolutely! While cream cheese frosting is traditional, buttercream or whipped cream would also be delicious.
- Is the rum necessary? The rum is optional and can be omitted if you prefer a non-alcoholic version.
Conclusion
Now that you have all the steps to create this delicious Quick Italian Cream Cake, it’s time to get baking! Whether you’re making it for a special occasion or just because, this cake is sure to impress. Don’t forget to share your baking adventures and enjoy every delightful slice!
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