Quick Italian Cream Cake

Italian Cream Cake is a beloved dessert that stands out with its rich, moist texture and a delightful combination of flavors. Originating from the southern United States, this cake has become a staple at celebrations and gatherings, gracing tables during birthdays, weddings, and festive occasions. The beauty of Italian Cream Cake lies not only in its taste but also in its ability to evoke a sense of nostalgia and warmth, making it a cherished recipe among many families.

Indulge in the rich, moist goodness of Quick Italian Cream Cake, a beloved dessert perfect for any occasion. With its origins in the southern U.S., this cake features delicious layers infused with coconut and pecans, topped with creamy frosting. This simplified recipe allows you to create this classic treat without the fuss, making it ideal for busy bakers. Bring warmth and nostalgia to your gatherings with a cake that's sure to impress family and friends alike!

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Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1 cup unsweetened shredded coconut

1 cup buttermilk

1/2 cup vegetable oil

4 large eggs, separated

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped pecans (optional, can substitute walnuts)

1 cup cream cheese (8 oz), softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons vanilla extract (for frosting)

1 tablespoon milk (optional for thinning frosting)

Instructions

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

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

Combine Wet Ingredients: In a large mixing bowl, whisk together the egg yolks, granulated sugar, buttermilk, vegetable oil, and 1 teaspoon of vanilla extract until well combined.

Mix the Batter: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Fold in the shredded coconut and chopped pecans.

Whip Egg Whites: In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter, taking care not to deflate them.

Bake the Cake: Pour equal amounts of batter into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and 2 teaspoons of vanilla extract. Mix until well combined and fluffy. If the frosting is too thick, add milk tablespoon by tablespoon until reaching desired consistency.

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

Decorate: Optionally, sprinkle extra shredded coconut and chopped pecans on top of the cake for an appealing finish.

Serve & Enjoy: Slice and serve your Quick Italian Cream Cake. Enjoy with your favorite coffee or tea!

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12 slices