There is something truly magical about the Simple Italian Cream Cake with Toasted Pecans and Coconut Recipe. This moist, tender cake brings together the most delightful combination of textures and flavors, from the gentle chew of shredded coconut to the rich crunch of toasted pecans. Whether you’re celebrating a special occasion or simply craving a comforting dessert, this cake offers a flavor-packed, crowd-pleasing experience that tastes as fantastic as it looks. The creamy frosting and subtle hints of rum elevate this cake into a real showstopper that’s easier to make than you might think.
Ingredients You’ll Need
The beauty of this Simple Italian Cream Cake with Toasted Pecans and Coconut Recipe lies in its straightforward, well-balanced ingredients. Each component plays a crucial role: from the white cake mix that forms a light and airy base to the toasted pecans and coconut that add irresistible texture and flavor layers.
- White cake mix: Provides a perfectly tender and fluffy cake foundation with minimal effort.
- Eggs: Bind ingredients together and give the cake its structure and richness.
- Buttermilk: Adds a slight tang and keeps the cake moist and soft.
- Vegetable oil: Keeps the cake tender and adds subtle moisture without heaviness.
- Shredded coconut: Adds chewy texture and a sweet tropical flavor.
- Toasted pecans (⅔ cup + 1 cup): Bring a smoky crunch and nutty depth that complements the creaminess perfectly.
- Rum (optional): Infuses a warm, aromatic note to the cake batter for an extra layer of sophistication.
- Cream cheese: Gives the frosting its signature tangy creaminess and smooth finish.
- Butter: Helps create a luscious and rich frosting with the cream cheese.
- Powdered sugar: Sweetens and thickens the frosting to perfection.
- Vanilla extract: Adds warmth and balances all the flavors in the frosting.
How to Make Simple Italian Cream Cake with Toasted Pecans and Coconut Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two round cake pans so your cakes come out perfectly without sticking. Taking this preparatory step ensures a smooth baking experience.
Step 2: Mix the Cake Batter
In a large bowl, combine the white cake mix, eggs, buttermilk, vegetable oil, shredded coconut, and ⅔ cup of toasted pecans. Mix these ingredients together until you achieve a smooth batter. This mixture is the heart of the cake, blending moistness with delightful texture.
Step 3: Add the Rum (Optional)
If you love a little extra richness and depth in your cake, stir in 3 tablespoons of rum now. It’s optional, but this splash of flavor brings a subtle warmth that perfectly complements the pecans and coconut.
Step 4: Bake the Cake Layers
Pour the batter evenly into the prepared pans. Place them in your oven and bake for about 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Patience here is key for frosting later.
Step 5: Prepare the Frosting
While the cakes are cooling, whip together the frosting. Beat the cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and continue beating until everything is well combined and fluffy. Finally, mix in the vanilla extract for that perfect balance of sweet and aromatic.
Step 6: Assemble and Garnish
Once the cakes are completely cool, spread frosting on the top of one layer. Carefully place the second cake layer on top, then cover the whole cake with remaining frosting. Finish by garnishing the top generously with the remaining 1 cup of toasted pecans – it’s the perfect crunchy finishing touch that invites eager bites.
How to Serve Simple Italian Cream Cake with Toasted Pecans and Coconut Recipe
Garnishes
Beyond the toasted pecans on top, you can play around with extra shredded coconut sprinkled lightly for a snowy effect or even a drizzle of caramel to add another dimension of sweetness. Fresh berries on the side also add a lovely pop of color and a fresh contrast to the rich cream cheese frosting.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed coffee or a fragrant herbal tea like chamomile. For a party, consider serving it alongside vanilla ice cream or a light fruit salad to balance the richness with some bright, fresh flavors.
Creative Ways to Present
If you’re presenting this cake for a celebration, consider stacking it on a beautiful cake stand and embellishing the cake plate with edible flowers or toasted pecans scattered artfully. Individual servings can be decorated with pecan halves on top for a charming touch.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake fresh by covering it tightly with plastic wrap or storing it in an airtight container in the refrigerator. This cake stays moist and delicious for up to 4 days, making it a perfect make-ahead dessert for busy weeks.
Freezing
You can freeze the Simple Italian Cream Cake with Toasted Pecans and Coconut Recipe, either whole or sliced. Wrap the cake securely in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months and thaw in the fridge overnight before serving.
Reheating
This cake is best served chilled or at room temperature rather than reheated. If you want a slightly softened texture after refrigeration, let it sit out for 20-30 minutes to allow the frosting to warm gently to a creamy consistency.
FAQs
Can I make this cake without coconut?
Absolutely! While shredded coconut adds a unique texture and flavor, you can omit it or substitute with finely chopped nuts if you prefer a different twist.
Is the rum necessary for this recipe?
The rum is optional but highly recommended for the authentic flavor it imparts. If you prefer not to use alcohol, you can omit it without compromising the cake’s overall taste.
Can I use homemade cake batter instead of a cake mix?
Yes! If you prefer baking from scratch, a simple white cake batter will work nicely, just be sure to maintain the balance of moisture and texture by including buttermilk and oil as called for in the recipe.
How do I toast pecans properly?
To toast pecans, spread them evenly on a baking sheet and bake at 350°F for 5-8 minutes, stirring occasionally until they are fragrant and slightly browned. Keep a close eye to avoid burning.
Can this cake be made gluten-free?
Yes, by using a gluten-free white cake mix and ensuring all other ingredients are gluten-free, you can enjoy a delicious version of this recipe for those with gluten sensitivities.
Final Thoughts
Once you try this Simple Italian Cream Cake with Toasted Pecans and Coconut Recipe, it’s bound to become a staple in your dessert rotation. Its irresistible combination of textures, flavors, and creamy frosting will have you coming back for seconds and sharing it happily with your loved ones. Baking this cake is as rewarding as enjoying every bite, so why not make it today and relish the joy it brings?
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Simple Italian Cream Cake with Toasted Pecans and Coconut Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Simple Italian Cream Cake is a moist and flavorful dessert perfect for any occasion. Made with a white cake mix, shredded coconut, toasted pecans, and a smooth cream cheese frosting, it offers a delightful blend of textures and a rich, classic taste. Enhanced optionally with a touch of rum, this cake is sure to impress your guests with its creamy frosting and nutty garnish.
Ingredients
Cake
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut (approximately 7–8 oz)
- ⅔ cup toasted pecans, chopped
- 3 tablespoons rum (optional)
Frosting
- 1 package (8 oz) cream cheese, softened
- ½ cup butter, room temperature
- 1 package (16 oz) powdered sugar
- 2 teaspoons vanilla extract
- 1 cup toasted pecans, chopped (for garnish)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans to prevent sticking.
- Mix Cake Ingredients: In a large bowl, combine the white cake mix, eggs, buttermilk, vegetable oil, shredded coconut, and ⅔ cup toasted pecans. Mix until smooth and well incorporated to form the batter.
- Add Rum (Optional): If desired, stir in 3 tablespoons of rum to add depth of flavor to the cake batter.
- Divide Batter: Pour the prepared cake batter evenly into the two greased and floured cake pans.
- Bake: Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Let the cakes cool in their pans for 10 minutes.
- Cool Completely: Transfer the cakes to a wire rack and allow them to cool completely before frosting.
- Prepare Frosting: In a large bowl, beat the softened cream cheese and room temperature butter together until creamy and smooth.
- Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese and butter mixture, beating continuously until all sugar is fully incorporated and the frosting is smooth.
- Add Vanilla: Beat in 2 teaspoons of vanilla extract until the frosting is light and fluffy.
- Assemble and Frost Cake: Place one cake layer on a serving plate and spread frosting evenly on top. Place the second cake layer over it and frost the entire cake with the remaining frosting.
- Garnish: Finish by garnishing the top of the cake with 1 cup of toasted chopped pecans for extra texture and flavor.
Notes
- Optional rum adds a traditional flavor but can be omitted for a non-alcoholic version.
- Ensure cakes are completely cooled before frosting to prevent melting.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until fragrant.
- For a denser cake, substitute buttermilk with whole milk.
- Store the cake covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
