Opis
A quick and easy Italian cream cake that is moist and flavorful.
Składniki
Skala
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
Instrukcje
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, baking soda, baking powder, and salt.
- In another bowl, beat sugar and oil together.
- Add eggs one at a time, then stir in vanilla.
- Gradually add the flour mixture and buttermilk to the wet ingredients.
- Fold in coconut and pecans.
- Pour the batter into prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool before frosting.
Uwagi
- Store leftovers in the fridge.
- Can be made a day ahead.
- Try adding cream cheese frosting for extra flavor.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 30 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 20g
- Sód: 200mg
- Kwasy: 15g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 10g
- Tłuszcze trans: 0g
- Węglowodany: 45g
- Włókno: 2g
- Białko: 5g
- Cholesterol: 70mg
Słowa kluczowe: quick italian cream cake