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Italian Cream Cake

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A delightful Italian Cream Cake with rich cream cheese frosting, coconut, and pecans – a celebration of sweet moments.

Ingredients

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  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 5 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • Cream cheese frosting for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Cream together the granulated sugar and vegetable oil until light and fluffy. Beat in the eggs one at a time.
  3. Combine the all-purpose flour, baking soda, and salt in another bowl.
  4. Mix the dry ingredients into the creamed mixture, alternating with buttermilk and vanilla extract, beginning and ending with the flour mixture.
  5. Stir in the shredded coconut and chopped pecans gently.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cakes in the pans for 10 minutes before turning them out to wire racks to cool completely. Frost with cream cheese frosting.

Notes

For extra moisture, let the eggs reach room temperature before mixing. Optionally, add almond extract for additional flavor.

Nutrition

Find it online: https://doughgirlbylea.com/italian-cream-cake-2/

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