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
Scale
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
