Description

This Quick Italian Cream Cake is a delightful and moist layered cake featuring a tender white cake base mixed with shredded coconut and toasted pecans. Enhanced with a splash of rum for authentic flavor, it is layered and frosted with a rich, creamy cheese frosting generously studded with pecans. Perfect for celebrations or a special dessert, this cake combines texture and flavor in a simple yet indulgent recipe.

Ingredients

Scale

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 tablespoons rum

Cream Cheese Frosting

1 package cream cheese (8 oz)
½ cup butter (1 stick)
1 package powdered sugar (about 4 cups)
2 teaspoons vanilla extract
1 cup chopped toasted pecans

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cake Batter: In a large mixing bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Use an electric beater to beat the ingredients together for 2 minutes until smooth and well incorporated. Then gently fold in the toasted pecans and shredded coconut until evenly distributed.
Bake the Cake Layers: Divide the batter evenly into three greased 9-inch cake pans. Place the pans in a preheated oven at 350°F (177°C) and bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean and the cakes are cooked through.
Cool and Apply Rum: Let the cake layers cool in their pans for 10 minutes. Then carefully remove them and place on wire racks to cool completely. Optionally, drizzle rum evenly over the top surfaces of the cake layers to add moisture and flavor, allowing them to rest for about 10 minutes to absorb the rum.
Make the Cream Cheese Frosting: In a mixing bowl, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar while continuing to beat until the frosting is fluffy and light. Stir in the vanilla extract, then fold in the chopped toasted pecans to add crunch and flavor.
Assemble and Chill: Once the cake layers have fully cooled, frost the top of the first layer with the cream cheese frosting. Repeat with remaining layers and coat the entire cake with the frosting. Finally, chill the cake in the refrigerator for at least 2 hours to set the frosting and enhance flavors before serving.

Notes

Using room temperature eggs, butter, and cream cheese will help achieve a smoother batter and frosting.
Be sure not to overbake the cake to keep it moist and tender.
You can substitute rum with rum extract if you prefer a non-alcoholic version.
For extra decoration, top the frosted cake with additional toasted pecans or a sprinkle of shredded coconut.
Store the cake covered in the refrigerator; it will stay fresh for up to 4 days.