Description
This Simple Italian Cream Cake is a moist and flavorful dessert perfect for any occasion. Featuring a tender white cake base with shredded coconut and toasted pecans, enhanced with a touch of rum, and topped with a luscious cream cheese frosting and more pecans, this cake delivers a delightful balance of sweetness and texture.
Ingredients
Scale
Cake Ingredients
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut (about 5 oz)
- â…” cup toasted pecans, chopped
- 3 tablespoons rum (optional)
Frosting Ingredients
- 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 and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans to ensure the cake does not stick.
- 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 blended.
- Add Rum Flavor: If desired, stir in 3 tablespoons of rum to add a subtle classic flavor to the cake batter.
- Pour Batter into Pans: Distribute the cake batter evenly between the two prepared cake pans to ensure even baking.
- Bake the Cake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
- Prepare Frosting: In a large bowl, beat the cream cheese and butter together until creamy and smooth for the base of your frosting.
- Incorporate Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, beating continuously until fully incorporated and the frosting becomes thick.
- Add Vanilla: Mix in the vanilla extract and continue to beat the frosting until it is light, fluffy, and spreadable.
- Assemble the Cake: Once the cake layers have completely cooled, frost the top of one layer evenly. Place the second cake layer on top and frost the entire cake, covering sides and top.
- Garnish with Pecans: Finish by garnishing the top of the cake with 1 cup of toasted pecans for added crunch and visual appeal.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway, until fragrant.
- For a non-alcoholic version, omit the rum or substitute with rum extract.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- You can substitute coconut with sweetened or unsweetened depending on your sweetness preference.
- Store leftovers covered in the refrigerator for up to 4 days.
