Why You’ll Love This Recipe
This Italian Cream Cake is a decadent dessert that combines rich, moist cake layers with shredded coconut, toasted pecans, and a velvety cream cheese frosting. It’s the perfect balance of texture and flavor, making it an elegant choice for birthdays, holidays, or any special occasion. With its nutty crunch, creamy frosting, and delicate sweetness, this cake is sure to be a showstopper on any dessert table.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs (separated)
- Buttermilk
- Vanilla extract
- Sweetened shredded coconut
- Toasted pecans (chopped)
For the Cream Cheese Frosting
- Cream cheese (softened)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
- Heavy cream (for a smooth consistency)
For Garnish
- Extra toasted pecans
- Shredded coconut
Directions
Prepare the Cake
- Preheat Oven: Set oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt.
- Cream Butter & Sugar: Beat butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition.
- Alternate Wet & Dry: Gradually mix in the flour mixture, alternating with buttermilk. Stir in vanilla extract, shredded coconut, and toasted pecans.
- Whip Egg Whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
- Bake: Divide batter evenly among the cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
Make the Frosting
- Beat Cream Cheese & Butter: In a bowl, beat cream cheese and butter until smooth.
- Add Sugar & Vanilla: Gradually add powdered sugar, vanilla extract, and heavy cream. Beat until fluffy.
Assemble the Cake
- Layer & Frost: Place one cake layer on a serving plate. Spread frosting evenly on top. Repeat with remaining layers, then frost the entire cake.
- Garnish: Press toasted pecans and shredded coconut onto the sides and top of the cake.
- Chill & Serve: Refrigerate for at least 30 minutes before slicing for best results.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 20 minutes
Variations
- Nut-Free: Skip the pecans or replace them with more coconut.
- Extra Flavor: Add a splash of almond extract for a hint of nuttiness.
- Layered Look: Use a coconut whipped cream between layers for a lighter touch.
- Sheet Cake Option: Bake in a 9×13-inch pan for a simpler version.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze unfrosted cake layers for up to 2 months. Thaw before assembling.
- Serving Tip: Let cake sit at room temperature for 10-15 minutes before serving for best texture.
FAQs
Can I use a different frosting?
Yes! A whipped coconut frosting or buttercream also works well.
What’s the best way to toast pecans?
Spread pecans on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway.
Can I use unsweetened coconut?
Yes, but sweetened coconut adds moisture and sweetness.
Do I need to whip the egg whites separately?
Yes! This step gives the cake a lighter, fluffier texture.
Can I make this cake ahead of time?
Yes! Bake the cake layers a day ahead and store them wrapped in the fridge.
Can I make this gluten-free?
Yes! Use a gluten-free flour blend with xanthan gum.
How do I prevent the cake from drying out?
Don’t overbake, and store it covered in the fridge.
What pairs well with Italian Cream Cake?
Serve with coffee, tea, or a light fruit salad.
Can I add chocolate to this cake?
For a chocolate twist, mix in mini chocolate chips or drizzle melted chocolate over the top.
How do I get smooth frosting?
Make sure cream cheese and butter are fully softened before mixing.
Conclusion
Italian Cream Cake with coconut, pecans, and creamy frosting is a timeless dessert that’s both rich and elegant. With its tender cake layers, nutty crunch, and luscious frosting, it’s perfect for celebrations or as a special treat. Whether you make it for a holiday, birthday, or just because, this cake is sure to impress and delight every time!
Print
Italian Cream Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Italian Cream Cake is a show-stopping dessert featuring tender cake layers infused with coconut and toasted pecans, all wrapped in a rich and velvety cream cheese frosting. Perfect for celebrations, this Southern classic is a must-have on any dessert table!
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
- 1 cup chopped toasted pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream (if needed, for consistency)
For Garnish:
- 1/2 cup toasted coconut flakes
- 1/2 cup chopped toasted pecans
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour three 9-inch cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add egg yolks one at a time, then mix in vanilla.
- Alternate Mixing: Add dry ingredients and buttermilk in alternating additions, starting and ending with the flour mixture.
- Fold in Coconut & Pecans: Gently stir in shredded coconut and toasted pecans.
- Whip Egg Whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
- Bake: Divide batter evenly into the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Make the Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy. Add heavy cream if needed for a spreadable consistency.
- Assemble & Decorate: Spread frosting between each cake layer and over the entire cake. Garnish with toasted coconut and pecans.
- Chill & Serve: Refrigerate for 30 minutes before slicing for best results.
Notes
- For extra flavor, toast the coconut before adding it to the batter.
- Use a serrated knife to level cake layers for an even stack.
- Store in the fridge for up to 5 days; bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Southern, Italian-Inspired