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If you're in search of a dessert that effortlessly combines rich flavor, delightful texture, and stunning presentation, look no further than the Italian Cream Cake. This delectable cake has its roots in the American South, where it has become a beloved staple at gatherings and celebrations. Characterized by its moist layers and luscious cream cheese frosting, Italian Cream Cake has earned its place as a favorite for both home bakers and professional pastry chefs alike.

Quick Italian Cream Cake

Indulge in the rich flavors of a Deliciously Quick Italian Cream Cake that brings a taste of the American South to your table. This delightful dessert features moist layers infused with coconut and pecans, all topped with a creamy cream cheese frosting. Perfect for any occasion, from birthdays to casual gatherings, this simplified recipe allows you to create an impressive cake in no time. Enjoy the ease of baking without sacrificing flavor or presentation.
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk, room temperature

½ cup unsalted butter, melted

3 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup shredded sweetened coconut

1 cup chopped pecans or walnuts

1 cup cream cheese, softened

4 cups powdered sugar

1 teaspoon vanilla extract (for frosting)

1-2 tablespoons milk (as needed for frosting consistency)

Instructions
 

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

    Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk them together until evenly mixed.

      Combine Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, eggs, vanilla extract, and almond extract until smooth.

        Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

          Add Coconut and Nuts: Fold in the shredded coconut and chopped pecans/walnuts until evenly distributed throughout the batter.

            Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

              Cool the Cakes: Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully transfer to wire racks to cool completely.

                Make the Frosting: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and the vanilla extract, mixing well. If the frosting is too thick, add milk one tablespoon at a time until you achieve your desired consistency.

                  Frost the Cakes: Once the cakes are completely cooled, spread a generous amount of frosting between the two layers. Frost the top and sides of the cake with the remaining frosting. Garnish with additional chopped pecans or a sprinkle of shredded coconut on top if desired.

                    Serve: Slice, serve, and enjoy the delightful layers of Quick Italian Cream Cake!

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12