Quick Italian Cream Cake Recipe

Indulge in the timeless charm of Quick Italian Cream Cake, a moist and fluffy treat loaded with toasted pecans, shredded coconut, and a hint of rum for a burst of flavor. Topped with rich and creamy cream cheese frosting, this easy-to-make cake starts with a simple boxed cake mix, making it ideal for both novice bakers and seasoned pros. Perfect for holidays, birthdays, or a weekend indulgence, this Italian dessert recipe combines simplicity with decadence. Impress your guests with this show-stopping cake that’s as beautiful as it is delicious!

Ingredients

For the Cake:

• 1 package white cake mix
• 3 large eggs
• 1 ¼ cups buttermilk
• ¼ cup vegetable oil
• 1 can shredded coconut
• ⅔ cup chopped toasted pecans
• 3 tbsp rum (optional)

For the Cream Cheese Frosting:

• 1 package cream cheese
• ½ cup butter (softened)
• 1 package powdered sugar
• 2 tsp vanilla extract
• 1 cup chopped toasted pecans

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Instructions

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease three cake pans and set aside.
2. In a large mixing bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Use an electric mixer to beat the mixture on medium speed for 2 minutes.
3. Fold in the shredded coconut and chopped pecans until evenly distributed.
4. Divide the batter evenly among the three prepared cake pans. Bake for 15–17 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to wire racks to cool completely.
6. (Optional) Brush the tops of each cake layer with rum for extra flavor. Let sit for 10 minutes.

For the Cream Cheese Frosting:

1. In a large bowl, combine the cream cheese and butter. Beat on medium speed until smooth and creamy.
2. Gradually add powdered sugar while continuing to beat until the frosting is light and fluffy.
3. Mix in the vanilla extract and chopped pecans.

Assembling the Cake:

1. Once the cakes are completely cooled, spread a generous layer of cream cheese frosting on the first cake layer.
2. Add the second layer on top and repeat the frosting process. Do the same for the third layer, then frost the top and sides of the cake.
3. Chill the frosted cake in the refrigerator for at least 2 hours before slicing and serving.

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Why You’ll Love This Recipe

• Quick and Easy: Made with a cake mix base, this recipe simplifies the process without compromising flavor.
• Decadent Flavor: The combination of toasted pecans, coconut, and rum creates a rich, indulgent taste.
• Versatile: Perfect for birthdays, holidays, or any celebration.

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Tips

• Ensure all ingredients are at room temperature for smooth mixing.
• Toast the pecans beforehand for a deeper, nutty flavor.
• Don’t skip chilling the cake—it enhances the texture and allows the flavors to meld.

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Variations and Substitutions

• Nut-Free Option: Skip the pecans or replace them with sunflower seeds.
• Alcohol-Free: Replace rum with a tablespoon of coconut milk or vanilla extract.
• Gluten-Free: Use a gluten-free cake mix to cater to dietary needs.

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FAQs

Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and frost them closer to serving time.

How do I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 5 days.

Can I use sweetened coconut?
Yes, sweetened coconut will work but may make the cake sweeter overall.

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Serving and Suggestions

• Serve chilled with a hot cup of coffee or tea.
• Garnish with extra toasted pecans or a drizzle of caramel sauce for a fancy presentation.
• Pair it with a scoop of vanilla ice cream for an indulgent dessert.