Quick Italian Cream Cake

Quick Italian Cream Cake is a delightfully moist cake that’s filled and topped with a creamy frosting and shredded coconut. It’s not heavy or overly sweet either.

I think it’s a perfect treat for any special occasion, and if you’re not a fan of coconut, feel free to omit it. It will still be undeniably delicious! If you’re looking for a light & fluffy dessert that’s not overly sweet, you’ve come to the right place. When you make a moist and flavorful cake and pair it with a creamy frosting, you get the perfect dessert. The addition of coconut just sends it over the top. I’ve really been in the mood for something indulgent, and this dreamy cake reminds me of celebrations and family gatherings. Not a fan of coconut? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed

• 9×13-inch baking pan
• Mixing bowls
• Measuring spoons and cups
• Electric mixer or hand whisk
• Rubber spatula
• Cooling rack

Ingredients

For the Cake:

• 1 cup buttermilk
• 1 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 1/2 cup shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup sweetened shredded coconut

For the Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 1 cup sweetened shredded coconut (optional)

Directions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9×13-inch baking pan or line it with parchment paper.
2. Prepare the Cake Batter:
   • In a small bowl, mix the buttermilk and baking soda; set aside.
   • In a large mixing bowl, cream together the butter, shortening, and granulated sugar until light and fluffy.
   • Add the egg yolks one at a time, beating well after each addition.
   • Stir in the vanilla extract.
   • Add the flour alternately with the buttermilk mixture, beginning and ending with the flour.
   • Stir in the shredded coconut.
   • In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
3. Bake the Cake:
   • Pour the batter into the prepared baking pan.
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool completely in the pan on a wire rack.
4. Prepare the Frosting:
   • In a large mixing bowl, beat together the cream cheese and butter until smooth.
   • Add the vanilla extract and mix well.
   • Gradually add the powdered sugar, beating until the frosting is light and fluffy.
5. Frost the Cake:
   • Once the cake has cooled completely, spread the frosting evenly over the top.
   • Sprinkle with shredded coconut if desired.
6. Serve:
   • Cut into squares and serve.
   • Store any leftovers in an airtight container in the refrigerator.

Prep Time:

30 minutes

Cook Time:

25-30 minutes

Total Time:

55-60 minutes

Nutrition (per serving, based on 24 servings):

• Calories: 350
• Total Fat: 19g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 150mg
• Total Carbohydrate: 43g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 3g

Enjoy this Quick Italian Cream Cake for a delightful and indulgent dessert that’s perfect for any occasion!