Description
A delightful and easy-to-make Italian cream cake that is perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract.
- In another bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the shredded coconut and chopped pecans.
- Pour the batter into a greased and floured cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
Notes
- For added flavor, consider adding a cream cheese frosting.
- This cake can be stored in an airtight container for up to 3 days.
- Feel free to substitute walnuts for pecans if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Quick Italian Cream Cake, Italian dessert, easy cake recipe