If you’re looking for a truly delightful dessert that brings warmth and celebration to any table, the Simple Italian Cream Cake with Coconut, Pecans, and Vanilla Frosting Recipe is your ticket to sweet success. This cake effortlessly combines moist layers infused with shredded coconut and toasted pecans, all crowned with a luscious cream cheese and vanilla frosting that feels like a comforting hug with every bite. Whether for a family gathering or just a weekend treat, this cake radiates charm and rich, nuanced flavors that will have everyone asking for seconds.
Ingredients You’ll Need
One of the best parts about this Simple Italian Cream Cake with Coconut, Pecans, and Vanilla Frosting Recipe is how straightforward the ingredients are—each simple, everyday item plays a key role in building that incredible taste and texture. From the chewy coconut to the crunchy toasted pecans, every bit adds a special layer of flavor and character to the cake.
- 1 package white cake mix: This forms the fluffy, tender base of the cake that soaks up all the delicious mix-ins beautifully.
- 3 large eggs: Eggs provide richness and help bind the cake layers together.
- 1 ¼ cups buttermilk: Buttermilk adds moisture and a subtle tanginess that balances the sweetness.
- ¼ cup vegetable oil: Keeps the cake moist and tender without weighing it down.
- 1 can shredded coconut: Adds chewy texture and a tropical, nutty note that’s simply irresistible.
- â…” cup toasted pecans, chopped: These contribute a toasty crunch and deepen the nutty flavor profile.
- 3 tablespoons rum (optional): A secret touch that adds warmth and complexity, but feel free to skip it if preferred.
- 1 package (8 oz) cream cheese: The base of our frosting that makes it decadently creamy and tangy.
- ½ cup butter (room temperature): Adds richness and smooth texture to the frosting.
- 1 package (16 oz) powdered sugar: Sweetens and stiffens the frosting for the perfect spreadability.
- 2 teaspoons vanilla extract: Brings a luscious aroma and depth to the frosting’s flavor.
- 1 cup toasted pecans, chopped: For the crowning garnish that adds that final delightful crunch on top.
How to Make Simple Italian Cream Cake with Coconut, Pecans, and Vanilla Frosting Recipe
Step 1: Preheat and Prepare Pans
Start by preheating your oven to 350°F (175°C) and greasing and flouring two round cake pans. This little prep step ensures your cakes will release perfectly once baked, giving you smooth, beautiful layers to work with.
Step 2: Mix the Batter
In a large mixing bowl, combine the white cake mix, eggs, buttermilk, vegetable oil, shredded coconut, and ⅔ cup of toasted pecans. Mix everything until the batter is smooth and consistent. If you’re adding rum for an extra dimension of flavor, stir it in now to let that aroma soak through.
Step 3: Bake
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out clean. The smell filling your kitchen will be utterly irresistible. Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 4: Prepare the Frosting
While your cakes cool, it’s time to whip up the frosting. Beat cream cheese and your softened butter together until the mixture is smooth and creamy. Gradually add powdered sugar, continuing to beat until everything is fully blended. Finish by mixing in the vanilla extract, giving your frosting a wonderful, fluffy texture with a fragrant vanilla scent.
Step 5: Assemble and Frost
Once the cake layers are completely cool, place one layer on your serving plate and generously frost the top. Stack the second layer on top and cover the entire cake with the remaining frosting, smoothing it out or swirling it artfully. Then finish it all off with the remaining 1 cup of toasted pecans sprinkled on top, adding a gorgeous finishing touch that’s as tasty as it is inviting.
How to Serve Simple Italian Cream Cake with Coconut, Pecans, and Vanilla Frosting Recipe
Garnishes
Beyond the toasted pecan topping, you can add freshly shredded coconut or a dusting of powdered sugar for an extra hint of sweetness and texture. A few whole pecans strategically placed can create an elegant look that will turn your cake into a centerpiece.
Side Dishes
This cake pairs wonderfully with a scoop of classic vanilla ice cream or a dollop of lightly whipped cream. Fresh berries like strawberries or raspberries also complement the cake’s nutty and creamy flavors, bringing a bright, fresh contrast.
Creative Ways to Present
For celebrations, consider serving individual slices with a drizzle of caramel sauce or a sprinkle of cinnamon. You can also layer the cake cubes in glass parfaits topped with frosting and fruit for a fancy twist. No matter how you serve it, this cake is sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover cake should be stored in an airtight container in the refrigerator. The frosting, rich with cream cheese and butter, keeps the cake moist and fresh for around 3 to 4 days. Just make sure it’s covered well to prevent it from absorbing fridge odors.
Freezing
You can freeze this cake if you want to prepare it in advance or save leftovers. Wrap the cake tightly in plastic wrap and then foil to prevent freezer burn. It will keep well for up to 2 months. Thaw overnight in the fridge before serving to maintain the best texture.
Reheating
Since this is a frosted, chilled cake, reheating isn’t recommended. Instead, allow it to come to room temperature before serving to soften the frosting and enhance the flavor. This ensures every bite is as decadent as intended.
FAQs
Can I make this cake without buttermilk?
Yes! If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ¼ cups of milk and letting it sit for 5-10 minutes. This mimics the acidity and helps keep the cake moist.
Is the rum necessary in this recipe?
The rum is optional and adds a lovely depth of flavor, but the cake is delicious without it—especially if baking for children or those avoiding alcohol.
Can I use regular pecans instead of toasted?
While regular pecans will work, toasting them really brings out their flavor and adds a delightful crunch that elevates the cake. Simply toast pecans in a dry pan over medium heat until fragrant, about 5 minutes, stirring often.
What type of frosting is best for this cake?
The cream cheese and vanilla frosting in this recipe is ideal because it balances the sweetness and complements the coconut and pecan flavors perfectly. Buttercream could be used, but it won’t have quite the same tangy richness.
Can I make this cake gluten-free?
You can try a gluten-free white cake mix in place of the regular cake mix. Just watch baking times closely. The rest of the ingredients are naturally gluten-free, making this an easy swap for gluten-sensitive friends.
Final Thoughts
Making this Simple Italian Cream Cake with Coconut, Pecans, and Vanilla Frosting Recipe is like inviting a bit of Southern charm into your kitchen—it’s approachable, comforting, and absolutely delicious. From the baking process to that first forkful, it’s a delight to share with loved ones on any special day or simply when you want a homey, luscious treat. Give this recipe a whirl, and I promise it will become a favorite you return to again and again.
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Simple Italian Cream Cake with Coconut, Pecans, and Vanilla Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This Simple Italian Cream Cake is a delightful and moist dessert perfect for any occasion. Featuring a tender white cake base enriched with shredded coconut and toasted pecans, it’s complemented by a smooth, creamy cream cheese frosting. A splash of rum enhances its classic flavor, making it a crowd-pleaser at celebrations or casual gatherings.
Ingredients
Cake
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut
- â…” 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 ensure easy cake release after baking.
- Mix Cake Batter: In a large bowl, combine the white cake mix, eggs, buttermilk, vegetable oil, shredded coconut, and â…” cup of toasted pecans. Mix thoroughly until the batter is smooth and well combined.
- Add Rum (Optional): Stir in 3 tablespoons of rum if desired to enhance the flavor of the cake with a subtle boozy note.
- Fill Cake Pans: Pour the batter evenly into the prepared cake pans, dividing it to ensure even layers.
- Bake the Cake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes to firm up before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, beat together the softened cream cheese and butter until the mixture is creamy and smooth, ensuring no lumps remain.
- Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture while continuing to beat until fully incorporated and the frosting is smooth.
- Flavor the Frosting: Add 2 teaspoons of vanilla extract and beat the frosting until it is light, fluffy, and creamy.
- Assemble the Cake: Once both cake layers are completely cooled, frost the top of one layer evenly. Place the second layer on top and frost the entire cake, smoothing the frosting around the sides and top.
- Garnish: Decorate the top of the cake with 1 cup of chopped toasted pecans for a crunchy, nutty finish.
Notes
- Using room temperature ingredients helps ensure the batter mixes smoothly.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant and lightly browned.
- The rum is optional but adds a traditional flavor; omit if serving to children or those avoiding alcohol.
- Ensure the cake layers are completely cool before frosting to prevent melting.
- Store the cake in the refrigerator due to the cream cheese frosting; bring to room temperature before serving.
