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–+ servings
Slice of quick Italian Cream Cake with frosting and pecans on a plate

Quick Italian Cream Cake

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A delightful cake featuring a moist and fluffy texture, complemented by crunchy pecans and sweet coconut, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour Provides the structure for the cake.
  • 1 cup sugar Adds sweetness and helps create a tender crumb.
  • 1/2 cup unsalted butter (softened) Contributes richness and moisture.
  • 1/2 cup buttermilk Adds tanginess and keeps the cake moist.
  • 3 large eggs Essential for binding and adding richness.
  • 1 teaspoon vanilla extract Enhances flavor and aroma.
  • 1 cup shredded coconut Adds texture and a subtle sweetness.
  • 1/2 cup pecans (chopped) Provides crunch and nuttiness.
  • 1/2 teaspoon baking powder Helps the cake rise.
  • 1/2 teaspoon baking soda Works with the buttermilk to leaven the cake.
  • 1/4 teaspoon salt Balances the sweetness and enhances flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
  4. Stir in the buttermilk and vanilla extract until fully combined.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt until mixed.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the batter.
  7. Fold in the shredded coconut and chopped pecans gently, ensuring even distribution without overmixing.
  8. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Baking
  1. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before frosting.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 44gProtein: 5gFat: 14gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 30g

Notes

Make sure your butter is at room temperature for easy creaming with sugar. Store leftover cake in an airtight container at room temperature for up to 3 days. If frosted, store it in the refrigerator for freshness. The cake can be frozen before frosting for up to 3 months. Experiment by adding different types of nuts or almond extract for extra flavor.

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