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Simple Italian Cream Cake with Coconut, Pecans, and Rum Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 55 reviews
  • Author: Melanie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Description

This Simple Italian Cream Cake is a moist and flavorful dessert perfect for any occasion. Featuring a delicate cake base made with white cake mix, shredded coconut, and toasted pecans, it is layered and topped with a creamy, rich cream cheese frosting and garnished with more toasted pecans. The optional rum adds a subtle depth of flavor, making this cake a delightful treat for celebrations or casual gatherings.

Ingredients

Scale

Cake

  • 1 package white cake mix
  • 3 large eggs
  • 1 ¼ cups buttermilk
  • ¼ cup vegetable oil
  • 1 can shredded coconut (approximately 5 oz)
  • â…” cup toasted pecans, chopped
  • 3 tablespoons rum (optional)

Frosting

  • 1 package (8 oz) cream cheese, softened
  • ½ cup butter, room temperature
  • 1 package (16 oz) powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup toasted pecans, chopped (for garnish)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans to prevent sticking and ensure easy removal of the cakes.
  2. Make the cake batter: In a large bowl, combine the white cake mix, eggs, buttermilk, vegetable oil, shredded coconut, and â…” cup toasted pecans. Mix the ingredients thoroughly until the batter is smooth and well combined.
  3. Add rum (optional): If using, stir in 3 tablespoons of rum to the batter to enhance the flavor with a subtle boozy note.
  4. Pour batter into pans: Evenly distribute the batter between the two prepared cake pans, smoothing the tops to ensure even baking.
  5. Bake the cakes: Place pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cakes cool in the pans for 10 minutes.
  6. Cool cakes completely: Transfer the cakes onto a wire rack and allow them to cool completely before frosting to prevent melting the frosting.
  7. Prepare the frosting: In a large bowl, beat together the softened cream cheese and room temperature butter until the mixture is creamy and smooth.
  8. Add powdered sugar: Gradually add the powdered sugar to the cream cheese mixture, continuing to beat until fully incorporated and smooth.
  9. Flavor the frosting: Stir in 2 teaspoons of vanilla extract and beat until the frosting becomes light and fluffy.
  10. Assemble the cake: Once the cakes are completely cooled, spread frosting on the top of one cake layer. Place the second layer on top and frost the entire cake evenly.
  11. Garnish: Sprinkle 1 cup of toasted pecans over the top of the cake for a crunchy, decorative finish.

Notes

  • Make sure the cakes are fully cooled before frosting to avoid melting the frosting.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant and lightly browned. Let cool before chopping.
  • The rum is optional but adds a traditional flavor; omit if preferring a non-alcoholic version.
  • Use room temperature butter and cream cheese for smooth and creamy frosting.
  • This cake can be stored covered in the refrigerator for up to 3 days.

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Find it online: https://flavorfestkitchen.com/simple-italian-cream-cake-with-coconut-pecans-and-rum-recipe/