Name: Italian Cream Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1 cup salted butter, softened; 1 1/2 cups granulated sugar; 1/2 cup light brown sugar; 2 tsp vanilla extract; 1/2 tsp almond extract; 5 large eggs; 1 cup whole buttermilk; 14 oz sweetened flaked coconut, divided; 1 1/2 cups pecan pieces, toasted and divided; 2 (8 oz) blocks cream cheese, softened at room temperature; 1 cup unsalted butter, softened; 2 lb powdered sugar; 2 tsp vanilla extract; 1/2 tsp almond extract; Reserved toasted sweetened flaked coconut; 1/2 cup reserved toasted pecans

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Introduction

Italian Cream Cake is a rich, moist dessert filled with toasted pecans and coconut, layered with smooth cream cheese frosting. This classic Southern treat combines buttery cake and tangy frosting for a perfect celebration cake or special occasion dessert.

The image shows a two-layer tall cake covered fully with white frosting and toasted coconut flakes on the sides and top edge. Each cake layer is light beige with visible small bits of nuts inside. A thick layer of white frosting is spread between the two cake layers. The top of the cake is decorated with large swirls of smooth white frosting spaced evenly, and some chopped pecans are scattered near the frosting swirls. The cake sits on a white plate with a ruffled edge, placed on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup salted butter, softened
1 1/2 cups granulated sugar
1/2 cup light brown sugar
2 tsp vanilla extract
1/2 tsp almond extract
5 large eggs
1 cup whole buttermilk
14 oz sweetened flaked coconut, divided
1 1/2 cups pecan pieces, toasted and divided
2 (8 oz) blocks cream cheese, softened at room temperature
1 cup unsalted butter, softened
2 lb powdered sugar

Instructions

Step 1: Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans or spray with baking spray. Set aside.
Step 2: In a medium bowl, sift together the flour, baking soda, and baking powder using a whisk. Set aside.
Step 3: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract until light beige and creamy, about 3-4 minutes.
Step 4: Add the eggs one at a time, beating well after each addition.
Step 5: Alternately add the sifted flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Beat on high speed until fully combined.
Step 6: Fold in half of the flaked coconut and 1 cup of toasted pecans by hand until evenly distributed. Divide batter evenly among the prepared pans.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pans on a wire rack.
Step 8: For the frosting, beat cream cheese and softened butter on medium-high speed until fluffy and pale yellow. Add vanilla and almond extracts and mix until combined.
Step 9: Lower mixer speed and gradually add powdered sugar, beating until the frosting is smooth and creamy.
Step 10: To assemble, place wax or parchment strips around a cake plate to protect it. Center one cake layer on the plate.
Step 11: Spread frosting on the layer, then sprinkle with reserved toasted pecans. Repeat with remaining layers, frosting the top and sides of the cake.
Step 12: Press toasted coconut onto the sides of the cake. Decorate the top with remaining toasted pecans as desired.
Step 13: Store the assembled cake chilled until ready to serve.

Tips & Variations

Toast pecans by spreading them on a baking sheet and roasting at 350°F for 6-8 minutes until golden and fragrant; allow to cool before use.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use coconut milk instead of buttermilk.
If you prefer a less sweet cake, reduce the powdered sugar in the frosting by up to 1/2 cup.

Storage

Keep the cake refrigerated in an airtight container for up to 4 days. Before serving, let it sit at room temperature for about 30 minutes for the best texture. You can freeze the unfrosted cake layers wrapped tightly for up to 2 months. Thaw completely before frosting and assembling.

How to Serve

A white frosted cake sits on a white cake stand over a white marbled surface. The cake has two layers visible with thick, smooth white frosting on top and between layers. The sides of the cake are covered densely with toasted coconut flakes that are golden and brown, giving a crunchy texture. A cake slice is being lifted by a spatula with a woman's hand, showing the toasted coconut flakes falling onto the white marbled surface below. The frosting looks creamy and evenly spread. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded coconut instead of flaked coconut?

Yes, shredded coconut can be used as a substitute, but flaked coconut provides a better texture and more moisture to the cake.

Is it necessary to toast the pecans?

Toasting pecans enhances their flavor and crunch, adding depth to the cake. However, you can use raw pecans if pressed for time, though the flavor will be milder.