Description
Silky Italian cream cake beckons with Southern charm and creamy indulgence. Rich layers of coconut and cream cheese create a luxurious dessert that melts in your mouth, inviting you to savor each delectable bite.
Ingredients
Scale
Cake Ingredients:
Primary Ingredients:
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups (296 ml) buttermilk
- ¼ cup (60 ml) vegetable oil
Flavor Enhancers:
- 1 can shredded coconut
- ⅔ cup (75 g) chopped toasted pecans
- 3 tablespoons (45 ml) rum (optional)
Cream Cheese Frosting Ingredients:
- 1 package (8 ounces / 226 g) cream cheese, softened
- ½ cup (113 g) butter, softened
- 1 package (16 ounces / 454 g) powdered sugar
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (113 g) chopped toasted pecans
Instructions
- Prepare three 8-inch round cake pans by greasing and flouring them thoroughly, ensuring even coverage to prevent sticking.
- Combine cake mix, eggs, buttermilk, and vegetable oil in a spacious mixing bowl, using an electric mixer to blend ingredients into a silky, uniform batter for approximately two minutes.
- Gently incorporate chopped pecans and shredded coconut into the cake mixture, distributing them evenly throughout the batter.
- Carefully distribute the cake batter among the prepared pans, maintaining equal volume in each pan for consistent baking.
- Position the cake pans in a preheated oven at 350°F and bake for 15-17 minutes, monitoring until a toothpick inserted into the center emerges clean and free of raw batter.
- Allow cakes to rest in their pans for 10 minutes, then delicately transfer to wire cooling racks to reach room temperature.
- Optional rum application: Softly drizzle rum over each cake layer, permitting the liquid to permeate the sponge for enhanced flavor complexity.
- Prepare cream cheese frosting by whipping softened cream cheese and butter until achieving a smooth, luxurious texture.
- Gradually introduce powdered sugar into the cream cheese mixture, continuing to beat until achieving a light, fluffy consistency.
- Incorporate vanilla extract and fold in toasted pecans, creating a rich, nutty frosting.
- Position the first cake layer on a decorative cake stand, spreading a generous layer of cream cheese frosting across the surface.
- Carefully place the second cake layer atop the frosted base, repeating the frosting process and ensuring even coverage on top and sides.
- Refrigerate the assembled cake for a minimum of two hours, allowing flavors to meld and frosting to set for optimal serving presentation.
Notes
- Prep ahead by softening cream cheese and butter at room temperature for smooth, lump-free frosting.
- Toast pecans beforehand to enhance their nutty flavor and add a delightful crunch to the cake.
- Use room temperature eggs for better cake batter integration and a more uniform texture.
- Allow cake layers to cool completely before frosting to prevent melting and sliding of the cream cheese layer.
- Chill the cake for at least 2 hours to help the frosting set and make slicing easier.
- Store leftover cake in the refrigerator, covered, for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 352
- Sugar: 33 g
- Sodium: 304 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 54 mg