Quick Italian Cream Cake
A delightful cake with light, moist layers, coconut, and pecans, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Make sure butter is at room temperature.
- 1 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cups buttermilk Can substitute with regular milk.
Mix-Ins
- 1 cups shredded coconut Fresh coconut can be used for more flavor.
- 0.5 cups chopped pecans Walnuts can be used as a substitute.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix the flour, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour.
- Fold in the shredded coconut and chopped pecans.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Notes
Serve with whipped cream and a sprinkle of additional shredded coconut. Store in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Can be frozen for longer storage.