Quick Italian Cream Cake

Italian cream cake is a beloved dessert that has earned its place in the hearts of cake lovers across the globe. This decadent cake is not just a treat for special occasions; it represents a delightful fusion of flavors and textures that make it an irresistible choice for any dessert table. Characterized by its luscious creaminess, nutty crunch, and just the right touch of coconut sweetness, Italian cream cake is perfect for those who appreciate a rich and satisfying slice of cake.

Discover the delightful experience of making a Quick Italian Cream Cake, a dessert that combines rich flavors and soft textures. With a fluffy buttermilk base, hints of coconut, and crunchy nuts, this cake is a true crowd-pleaser. Perfect for any occasion, this easy recipe allows you to whip up a homemade treat without spending hours in the kitchen. From the creamy frosting to the unique layering techniques, you'll impress your family and friends with every slice.

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Ingredients

1 ½ cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

1 cup shredded coconut

½ cup chopped pecans or walnuts

1 cup cream cheese, softened

4 cups powdered sugar

1 tsp vanilla extract (for frosting)

¼ cup milk (adjust for consistency)

Optional: extra coconut and nuts for garnish

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy.

Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix in Dry and Wet Ingredients: Gradually add the prepared dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.

Fold in Coconut and Nuts: Gently fold in the shredded coconut and chopped nuts until evenly distributed.

Bake: Pour the batter evenly into the prepared cake pans and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Frosting: In a mixing bowl, beat the softened cream cheese and vanilla extract until smooth. Gradually add powdered sugar, mixing until fully incorporated. Adjust the consistency with milk if necessary.

Assemble the Cake: When the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.

Garnish (Optional): Sprinkle extra shredded coconut and chopped nuts on top for added decoration, if desired.

Serve: Slice, serve, and enjoy your delightful Quick Italian Cream Cake!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 10