Description
A quick and easy Italian cream cake that is perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup shredded coconut
- 1 cup chopped pecans
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, cream together butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk and vanilla.
- Gradually add dry ingredients to the wet mixture.
- Fold in coconut and pecans.
- Pour batter into prepared pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cool before frosting.
Notes
- Store leftovers in the refrigerator.
- Use cream cheese frosting for a richer flavor.
- Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: quick italian cream cake