Description
A delicious and easy-to-make Italian cream cake that is perfect for any occasion.
Ingrédients
L'échelle
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Fold in the coconut and pecans.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- For added flavor, you can substitute half of the buttermilk with milk.
- Top with cream cheese frosting for a richer taste.
- Store leftovers in an airtight container.
- 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: 320
- Sucre: 24g
- De Sodium: 200mg
- La graisse: 15g
- Graisses Saturées: 7g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 42g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 60mg
Mots-clés: quick italian cream cake