Description
A simple and fast recipe for an Italian cream cake.
Ingrédients
L'échelle
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter
- 4 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 8 oz cream cheese
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, baking soda, and sugar.
- In another bowl, combine buttermilk, melted butter, eggs, and vanilla.
- Combine wet and dry ingredients.
- Stir in coconut and pecans.
- Pour batter into prepared pans.
- Bake for 25-30 minutes.
- Cool cakes in pans for 10 minutes, then remove to wire racks.
- For frosting, beat cream cheese and powdered sugar until smooth.
- Frost cooled cakes and serve.
Notes
- Let the cakes cool completely before frosting.
- Store leftovers in the refrigerator.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 20g
- De Sodium: 200mg
- La graisse: 15g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 1g
- La protéine: 5g
- Le taux de cholestérol: 60mg
Mots-clés: quick italian cream cake