Description
Indulge in the light and fluffy layers of Quick Italian Cream Cake, a dessert that brings nostalgia to life. With its rich flavors of coconut and pecans, this cake is perfect for celebrations or a sweet treat on any day. Every bite promises creamy goodness topped with a luscious frosting, making it a crowd-pleaser at family gatherings and special occasions alike.
Ingredients
Scale
- 2 cups cake flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ cup unsalted butter, softened
- 4 large eggs (room temperature)
- 1 cup buttermilk (room temperature)
- 1 cup unsweetened coconut flakes
- 1 cup chopped pecans (toasted)
- 2 tsp pure vanilla extract
- 1 cup powdered sugar (for frosting)
- 1 cup heavy cream (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- In another bowl, whisk together cake flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with buttermilk until smooth.
- Gently fold in coconut flakes and chopped pecans into the batter.
- Divide the batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool in pans for 10 minutes before transferring to wire racks.
- For the frosting, beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Frost cooled cake layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg