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Quick Italian Cream Cake

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A delightful dessert that captures the essence of Italian flavors with a perfect balance of light and fluffy textures, enriched with pecans and shredded coconut.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1/2 cup pecans, chopped
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. Cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the buttermilk and vanilla extract until smooth.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry mixture into the wet ingredients, mixing until just combined.
  7. Fold in the shredded coconut and chopped pecans.
  8. Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  9. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

To enhance flavor, consider toasting the pecans. Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Nutrition

Keywords: cake, dessert, Italian cream cake, quick recipes, baking

Find it online: https://saveurmagique.com/quick-italian-cream-cake/