Quick Italian Cream Cake (Printable Version)
Moist cake with coconut and pecans topped with creamy frosting
# 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
→ Topping
18 - ¼ cup chopped pecans, toasted
19 - ¼ cup sweetened shredded coconut, toasted
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch cake pan or two 8-inch round cake pans.
02 - In a large bowl, whisk together flour, sugar, baking soda, and salt until well blended.
03 - In a separate bowl, whisk buttermilk, melted butter, vegetable oil, eggs, vanilla extract, and almond extract until smooth.
04 - Pour wet ingredients into dry ingredients. Mix gently just until combined, being careful not to overmix.
05 - Fold in shredded coconut and chopped pecans until evenly distributed throughout the batter.
06 - Pour batter into prepared pan(s). Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.
07 - Allow cake to cool completely in the pan on a wire rack before frosting.
08 - Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fluffy and spreadable. Add milk as needed to achieve desired consistency.
09 - Frost the cooled cake evenly. Sprinkle toasted pecans and toasted coconut over the top for garnish.
# Tips from hearthlykitchen:
01 -
- The combination of almond and vanilla extracts creates this incredible aroma that makes everyone ask what's baking
- It's one of those rare cakes that actually tastes better the next day, if you can manage to save any
02 -
- Room temperature ingredients are non-negotiable here, cold cream cheese will give you lumpy frosting every single time
- The toothpick test is your best friend, insert it in the center and if it comes out clean or with just a few moist crumbs, you're done
03 -
- For extra richness, swap half the cream cheese in the frosting for mascarpone, it creates this incredibly sophisticated flavor profile
- Don't overmix the batter once you add the flour, a few gentle strokes are all you need for tender results