Delightful Italian Cream Cake loaded with coconut, toasted pecans, and a rich cream cheese frosting. This cake is a true Southern classic, perfect for celebrations or when you’re in the mood for a truly indulgent dessert.

Why You’ll Love This Recipe

Flavorful and Moist: The combination of buttermilk, coconut, and pecans creates a tender and moist cake with incredible flavor.
Rich and Creamy Frosting: The cream cheese frosting adds the perfect balance of sweetness and tang.
Impressive Presentation: Toasted coconut and pecans give this cake a stunning look, making it a show-stopper for any gathering.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake:

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 package sweetened flaked coconut, divided
1 1/2 cups pecan pieces, toasted, divided

Frosting:

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 coconut, toasted
1/2 cup reserved toasted pecans

Directions

Step 1: Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or spray with baking spray. Set aside.
In a medium bowl, sift together the flour, baking soda, and baking powder.
In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, vanilla extract, and almond extract until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Gradually mix in the flour mixture alternately with the buttermilk, beginning and ending with the flour.
Fold in half of the coconut and 1 cup of toasted pecans.

Step 2: Bake the Cake

Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely in their pans on a wire rack.

Step 3: Make the Frosting

Beat the cream cheese and butter together until light and fluffy.
Add the vanilla and almond extracts. Gradually incorporate the powdered sugar until the frosting is smooth and creamy.

Step 4: Assemble the Cake

Place the first cake layer on a serving plate. Spread an even layer of frosting over the top, then sprinkle with reserved toasted pecans.
Add the second cake layer, frost, and sprinkle with more pecans.
Top with the final layer and frost the entire cake, including the sides.
Press the toasted coconut into the sides and top of the cake. Decorate with any remaining pecans as desired.

Step 5: Chill and Serve

Refrigerate the cake until ready to serve. Let it come to room temperature for 15 minutes before slicing.

Servings and Timing

Servings: 12 slices
Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 2 hours 55 minutes

Variations

Nut-Free: Omit pecans and add an extra ½ cup of coconut for a nut-free version.
Citrus Twist: Add a teaspoon of orange or lemon zest to the batter and frosting for a zesty flavor.
Sheet Cake: Bake in a 9×13-inch pan for a simpler version.

Storage and Reheating

Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw overnight in the refrigerator before serving.

FAQs

1. Can I use unsweetened coconut?

Yes, but the sweetness level may be slightly reduced.

2. What’s the best substitute for buttermilk?

You can use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

3. How do I toast coconut and pecans?

Spread them on separate baking sheets and toast in a 350°F oven for 5-7 minutes, stirring occasionally.

4. Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and frost them the next day.

5. What’s the secret to a fluffy frosting?

Ensure the cream cheese and butter are softened at room temperature before beating.

6. How do I avoid overmixing the batter?

Mix just until the dry ingredients are incorporated to keep the cake tender.

7. Can I use different extracts?

Yes, feel free to experiment with coconut or orange extract.

8. Can I make this gluten-free?

Substitute the all-purpose flour with a gluten-free baking mix.

9. What pairs well with this cake?

A scoop of vanilla ice cream or a drizzle of caramel sauce complements it beautifully.

10. How do I prevent the cake from sticking to the pan?

Grease the pans thoroughly and line the bottoms with parchment paper.

Conclusion

Italian Cream Cake is a luxurious dessert that never fails to impress. With its moist layers, rich cream cheese frosting, and toasted coconut and pecan topping, it’s the ultimate indulgence for special occasions or simply treating yourself. Give it a try, and share this slice of sweetness with family and friends!