Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Bake the layers a day ahead and keep them wrapped. Frost on the day you plan to serve for the freshest texture.

Can I use a cake mix instead of from-scratch flour?

You can. A cake mix version offers convenience and still yields a lovely result, especially if you fold in coconut and toasted pecans. For a more traditional texture, I prefer making it from scratch, but the mix is a friendly shortcut for weeknights.

Is there a lactose-free option?

Substitute lactose-free buttermilk or make a buttermilk substitute with lactose-free milk and a teaspoon of lemon juice. Use a lactose-free cream cheese or a vegan cream cheese alternative for the frosting. The texture will be slightly different, but still comforting.

Can I bake this as a bundt cake?

Yes. Bake in a well-greased bundt pan and check for doneness a little earlier. The bundt gives a lovely shape and suits buffet tables or potlucks.

How do I prevent the frosting from sliding off warm cake layers?

Ensure cake layers are completely cool before frosting. If layers are even slightly warm, place them in the refrigerator for 20 to 30 minutes. A firm crumb helps the frosting adhere and keeps your cake neat.

Easy Quick Italian Cream Cake 2026

Name: Quick Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour (sifted); 1 ½ cups granulated sugar; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; ¾ cup unsalted butter (softened); 1 cup buttermilk; 3 large eggs; 1 teaspoon vanilla extract; 1 cup shredded coconut (sweetened); 1 cup chopped pecans (toasted); 8 oz cream cheese (softened, for frosting); ½ cup unsalted butter (softened, for frosting); 4 cups powdered sugar (for frosting); 1 teaspoon vanilla extract (for frosting)

Description

A delightful Italian cream cake filled with coconut and pecans, layered with cream cheese frosting, perfect for family gatherings.

Ingredients

Scale

2 cups all-purpose flour (sifted)
1 ½ cups granulated sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter (softened)
1 cup buttermilk
3 large eggs
1 teaspoon vanilla extract
1 cup shredded coconut (sweetened)
1 cup chopped pecans (toasted)
8 oz cream cheese (softened, for frosting)
½ cup unsalted butter (softened, for frosting)
4 cups powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)

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Instructions

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
In another bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
Gradually add the flour mixture to the creamed mixture, alternating with the buttermilk until just combined.
Fold in the shredded coconut and toasted pecans.
Divide the batter between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Let cool in the pans for 10 minutes before transferring to a wire rack.
For the frosting, beat the cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla extract until fluffy.
Once the cakes are cool, frost one layer, place the second layer on top, and frost the top and sides.
Slice and enjoy your Quick Italian Cream Cake!

Notes

The cake improves overnight as the coconut softens and the flavors meld. If using a cake mix for convenience, fold in coconut and pecans for added texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 400mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg