Craving a rich, nutty, coconut-kissed cake with a creamy frosting — but don’t have hours to spend in the kitchen? This Quick Italian Cream Cake delivers all the traditional flavor of the Southern favorite with a shortcut method that gets it on the table in under an hour.
With tender layers of moist vanilla cake, crunchy pecans, sweet shredded coconut, and a smooth cream cheese frosting, this recipe is perfect for holidays, birthdays, or just-because cake cravings. No need to compromise on flavor for speed — this one’s got it all!
Why You’ll Love This Recipe
- ✅ Quick and easy – ready in under 1 hour
- ✅ Uses pantry staples and one bowl for the batter
- ✅ Loaded with toasted pecans and coconut flakes
- ✅ Cream cheese frosting brings rich, tangy balance
- ✅ Crowd-pleasing and perfect for any celebration
Ingredients (U.S. Standard Measurements – Serves 10–12)
For the Cake:
- 1 box white or vanilla cake mix (15.25 oz)
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- ¾ cup chopped pecans, toasted (plus more for topping)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
Step 1: Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large mixing bowl, combine cake mix, buttermilk, oil, eggs, and vanilla. Beat on medium speed for 2–3 minutes, or until smooth and fluffy. Fold in shredded coconut and toasted pecans.
Step 2: Bake the Cake
Divide the batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 3: Make the Frosting
In a large bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy. Add milk if needed to reach spreadable consistency.
Step 4: Assemble the Cake
Place one cake layer on a plate. Spread with a thick layer of frosting. Add the second layer and frost the top and sides. Sprinkle with extra chopped pecans and toasted coconut if desired.
Refrigerate for 30 minutes to set before slicing. Serve and enjoy!
Tips & Tricks
- Don’t skip toasting the pecans — it enhances their flavor dramatically.
- Add a little lemon zest to the frosting for a bright contrast.
- For a more homemade feel, stir in ½ cup sour cream to the batter for extra moisture.
- This cake stores well in the fridge for up to 4 days — if it lasts that long!
- You can bake this as a sheet cake or cupcakes for quick servings.
Nutrition Facts (Estimated per slice – serves 12)
- Calories: 460
- Fat: 25g
- Carbohydrates: 54g
- Sugar: 39g
- Protein: 4g
- Sodium: 310mg
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