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Quick Italian Cream Cake

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A quick dessert that combines the rich flavors of the South with an Italian twist, featuring a moist crumb, shredded coconut, and a crunch of pecans.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1/2 cup pecans, chopped
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. Cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the buttermilk and vanilla extract until well combined.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  7. Fold in the shredded coconut and chopped pecans.
  8. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

To ensure the cake rises evenly, use room temperature ingredients. Store leftovers in an airtight container.

Nutrition

Keywords: Italian cream cake, dessert, quick cake, coconut, pecans

Find it online: https://easydessertideas.com/quick-italian-cream-cake-2/