Quick Italian Cream Cake

Print Friendly, PDF & Email

* How to make it :


Beat first four ingredients at medium speed with an electric mixer 2 min . Stir in coconut & pecans. Cast into 3 greased and floured round cakepans.

Bake at 350° for 18 min . Cool in pans  11 min .

Remove from pans, and cool totally on wire racks.

Spread every cake layer evenly with rum, if desired; let stand 11 min

Drizzle Cream Cheese Frosting between layers and on top and sides of cake . Refrigate 2 hours .


Cream Cheese Frosting




° 1 pack cream cheese, softened

° 1/2 cup butter or margarine, softened

° 1 pack powdered sugar

° 2 small spoon vanilla extract

° 1 cup chopped pecans, toasted


How to make it :


Whisk cream cheese & butter  with an electric mixer until soft . bit by bit add powdered sugar/ whisking until lighting and downy . Stir in vanilla & pecans. Freezing cake when totally cooled.



2 of 2

Leave a Reply

Your email address will not be published. Required fields are marked *