Quick Italian Cream Cake (Print)

Tender coconut pecan cake with silky cream cheese frosting, ready in under an hour.

# Ingredient List:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 1 tsp baking soda
04 - ½ tsp salt
05 - 1 cup buttermilk, room temperature
06 - ½ cup unsalted butter, melted
07 - ½ cup vegetable oil
08 - 3 large eggs
09 - 1 tsp vanilla extract
10 - 1 tsp almond extract
11 - 1 cup sweetened shredded coconut
12 - ½ cup chopped pecans

→ Cream Cheese Frosting

13 - 8 oz cream cheese, softened
14 - ½ cup unsalted butter, softened
15 - 3-4 cups powdered sugar, sifted
16 - 1 tsp vanilla extract
17 - 2 tbsp milk, as needed

→ Topping

18 - ¼ cup chopped pecans, toasted
19 - ¼ cup sweetened shredded coconut, toasted (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x13-inch pan or two 8-inch round cake pans.
02 - Whisk flour, sugar, baking soda, and salt in a large bowl until evenly blended.
03 - Whisk buttermilk, melted butter, oil, eggs, vanilla, and almond extract in a separate bowl until smooth.
04 - Pour wet ingredients into dry ingredients. Stir just until combined; do not overmix.
05 - Gently fold in coconut and chopped pecans until evenly distributed throughout the batter.
06 - Pour batter into prepared pan(s). Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
07 - Let cake cool completely in the pan on a wire rack before frosting.
08 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, mixing until fluffy. Add milk as needed to achieve spreadable consistency.
09 - Spread frosting evenly over cooled cake. Sprinkle with toasted pecans and toasted coconut.

# Expert Suggestions:

01 -
  • The frosting alone will have you sneaking spoonfuls straight from the bowl
  • This cake manages to taste like it spent all day in the oven while being ready in under an hour
  • Leftovers actually improve overnight, making it the ultimate make ahead dessert
02 -
  • Room temperature ingredients are non-negotiable for lump-free frosting and even baking
  • Overmixed batter leads to tough cake—stop as soon as you no longer see dry flour
  • Let the cake cool completely before frosting or you'll end up with a melty mess
03 -
  • Toast your coconut and pecans in a dry skillet over medium heat, shaking constantly—they go from perfect to burned in seconds
  • If your frosting is too stiff, add milk one teaspoon at a time until it spreads like silk

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