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
Scale
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.
