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Quick Italian Cream Cake

Quick Italian Cream Cake
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This Quick Italian Cream Cake recipe delivers a rich, moist, and tender dessert combining classic Southern flavors of toasted coconut, pecans, and creamy frosting. Its speedy preparation and user-friendly ingredients make it perfect for any occasion, from celebrations to everyday indulgences, offering a delightful homemade treat with authentic Italian charm.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sour cream
  • ¾ cup buttermilk
  • 3 egg whites
  • 1 cup toasted shredded coconut
  • ½ cup chopped toasted pecans
  • 1 teaspoon vanilla extract
  • ½ cup softened butter

Frosting Ingredients

  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar
  • 2–3 tablespoons milk (adjust for desired consistency)
  • Extra toasted coconut and chopped pecans (for garnish)

Instructions

  1. Prepare the Coconut and Pecans: Preheat your oven to 350°F (175°C). Spread shredded coconut and chopped pecans on a baking sheet and toast for 5 to 7 minutes until golden and fragrant. Watch closely to avoid burning. Remove and let cool.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking soda, and baking powder to ensure even distribution and a smooth crumb.
  3. Blend Wet Ingredients and Sugar: In another bowl, combine sugar, sour cream, buttermilk, vanilla extract, and softened butter. Beat together until creamy and smooth.
  4. Whip Egg Whites: In a clean, dry bowl, whisk the egg whites until they form stiff peaks, adding volume and lightness to the batter.
  5. Combine All Components: Slowly fold the dry ingredients into the wet mixture gently. Then fold in the whipped egg whites carefully to keep the batter airy. Finally, stir in the toasted coconut and pecans evenly.
  6. Bake: Pour the batter into a greased and floured round cake pan. Bake at 350°F (175°C) for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  7. Prepare the Frosting: While the cake cools, beat softened cream cheese, butter, and vanilla extract together. Gradually add powdered sugar and a little milk until the frosting is smooth and spreadable.
  8. Frost and Garnish: Once the cake is completely cooled, spread the frosting evenly over the top and sides. Sprinkle with extra toasted coconut and pecans for a beautiful finishing touch.

Notes

  • Use room temperature ingredients to ensure smooth blending and optimal texture.
  • Fold the batter gently to maintain airiness and prevent a dense cake.
  • Toast nuts and coconut freshly before baking to enhance their flavor and crunch.
  • Check cake doneness 5 minutes before the end of baking time to avoid drying.
  • Allow the cake to cool completely before frosting to prevent melting or sliding.

Nutrition

Keywords: Italian cream cake, quick cake recipe, coconut cake, pecan cake, moist cake, creamy frosting, Southern dessert, easy dessert

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