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Italian Cream Cake is a beloved dessert that embodies the rich culinary traditions of Southern Italy. This cake, with its moist, fluffy texture and delightful flavor profile, has garnered a devoted following across the world. Its origins can be traced back to the Southern United States, where it has become a staple at celebrations, family gatherings, and holiday feasts. The cake is often praised for its unique combination of coconut and nuts, which lend both sweetness and crunch to the buttery cake base.

Quick Italian Cream Cake

Explore the delightful world of Italian Cream Cake with this quick and easy recipe that balances rich flavors and textures. Perfect for celebrations or family gatherings, this cake features a moist base enriched with coconut and nuts, topped with creamy cream cheese frosting. Suitable for both novice and experienced bakers, this recipe emphasizes the importance of high-quality ingredients to ensure every bite is a true indulgence. Create this impressive dessert and bring a taste of Italy to your next gathering!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened (plus a little extra for greasing)

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup buttermilk

1 cup shredded coconut (unsweetened)

½ cup chopped pecans or walnuts (optional)

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 milk (adjust for desired consistency)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Beat with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.

          Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the flour mixture. Mix just until combined.

            Fold in Add-Ins: Gently fold in the shredded coconut and chopped nuts (if using).

              Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

                Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until combined. Add the vanilla extract and enough milk to reach your desired consistency.

                  Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate and spread a thick layer of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

                    Garnish: If desired, sprinkle extra shredded coconut or chopped nuts on top of the frosted cake for decoration.

                      Serve and Enjoy: Slice and serve your delicious Quick Italian Cream Cake, enjoying every creamy, nutty bite!

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8 slices