Quick Italian Cream Cake – Don’t LOSE this Recipe

**Quick Italian Cream Cake – Don’t LOSE This Recipe!**

If you’re searching for a dessert that’s as rich and indulgent as it is easy to make, look no further than **Quick Italian Cream Cake**. This delicious cake is a perfect blend of soft, moist layers and a creamy, decadent frosting that will have everyone asking for the recipe. Whether you’re celebrating a special occasion or just want to treat yourself and your loved ones, this cake will quickly become a favorite. With simple ingredients and minimal prep time, you’ll have a show-stopping dessert in no time.

**Why You’ll Love Quick Italian Cream Cake**

– **Easy and Fast**: Despite its rich flavor, this cake is surprisingly easy to make. You won’t need any fancy baking skills to impress your friends and family.
– **Perfect for Any Occasion**: From birthdays to holidays or just a weekend treat, this cake works for any event. It’s a versatile dessert that always pleases a crowd.
– **Moist and Flavorful**: The combination of coconut and pecans in the cake keeps it moist and adds a delightful texture and flavor.
– **Creamy Frosting**: The cream cheese frosting perfectly complements the richness of the cake, making each bite heavenly.

**Ingredients for Quick Italian Cream Cake**

This cake is all about simple, quality ingredients that come together to create something truly special. Here’s what you’ll need:

### For the Cake:
– **2 cups all-purpose flour**
– **1 ½ teaspoons baking soda**
– **½ teaspoon salt**
– **1 cup unsalted butter**, softened
– **1 ½ cups granulated sugar**
– **4 large eggs**
– **1 teaspoon vanilla extract**
– **1 cup buttermilk**
– **1 cup sweetened shredded coconut**
– **1 cup chopped pecans** (or walnuts, if preferred)

### For the Cream Cheese Frosting:
– **8 oz cream cheese**, softened
– **½ cup unsalted butter**, softened
– **4 cups powdered sugar**
– **1 teaspoon vanilla extract**
– **2 tablespoons heavy cream** (optional, for creamier frosting)

**How to Make Quick Italian Cream Cake**

Making this delicious Italian Cream Cake is simple and straightforward. Let’s dive into the step-by-step process!

### **Step 1: Preheat the Oven and Prepare the Cake Pans**
Preheat your oven to **350°F (175°C)**. Grease and flour two 9-inch round cake pans to ensure the cakes come out easily once baked. You can also line the bottoms of the pans with parchment paper for added ease.

### **Step 2: Mix the Dry Ingredients**
In a medium bowl, whisk together the **all-purpose flour**, **baking soda**, and **salt**. Set this aside for later.

### **Step 3: Cream the Butter and Sugar**
In a large mixing bowl, use an electric mixer to cream together the **butter** and **granulated sugar** until light and fluffy. This usually takes about 3-4 minutes. The texture should be pale and airy.

### **Step 4: Add the Eggs and Vanilla**
Add the eggs one at a time, mixing well after each addition. Stir in the **vanilla extract** to enhance the flavor of the cake.

### **Step 5: Alternate Adding the Dry Ingredients and Buttermilk**
Gradually add the dry ingredients to the wet ingredients in two parts, alternating with the **buttermilk**. Begin and end with the dry ingredients. Mix just until incorporated—be careful not to over-mix, or the cake could turn out dense.

### **Step 6: Fold in the Coconut and Pecans**
Once the batter is ready, fold in the **shredded coconut** and **chopped pecans**. These ingredients give the cake its distinctive flavor and texture, making it uniquely delicious.

**Step 7: Bake the Cake**
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for **25-30 minutes** or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and firm to the touch.

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