Description
Indulge in a delightful Italian Cream Cake with its rich flavors, shredded coconut, and pecans, perfect for special occasions or everyday celebrations.
Ingredients
Scale
- 1 cup vegetable oil
- 1 cup buttermilk
- 3 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix together the vegetable oil, buttermilk, eggs, sugar, and vanilla extract until well combined.
- Whisk together the flour, baking soda, baking powder, and salt in another bowl. Gradually add these dry ingredients to the wet ingredients.
- Fold in the shredded coconut and chopped pecans.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Frost your cake with cream cheese frosting and decorate with more coconut and pecans if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg