Description
Indulge in this Italian Cream Cake, a classic dessert featuring moist layers infused with coconut and pecans, topped with velvety cream cheese frosting. Ideal for any special occasion or holiday gathering!
Ingredients
Units
Scale
For the 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 sweetened flaked coconut (divided)
- 1 1/2 cups toasted pecan pieces (divided)
For the Cream Cheese Frosting:
- 2 (8 oz) blocks cream cheese, softened
- 1 cup unsalted butter, softened
- 2 lbs powdered sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- Reserved toasted coconut (for garnish)
- Reserved toasted pecans (for garnish)
Instructions
. Prepare the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment paper.
- In a medium bowl, sift together flour, baking soda, and baking powder. Set aside.
- In a large mixing bowl, cream butter, granulated sugar, brown sugar, vanilla extract, and almond extract until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternate adding the sifted dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until fully combined.
- Fold in ½ of the flaked coconut and 1 cup of toasted pecans. Evenly divide the batter among prepared pans.
2. Bake the Cake Layers:
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely in their pans on wire racks.
3. Make the Cream Cheese Frosting:
- Beat cream cheese and butter together until light and fluffy.
- Add vanilla and almond extracts, mixing to combine. Gradually add powdered sugar, beating until the frosting is smooth and creamy.
4. Assemble the Cake:
- Place the first cake layer on a cake plate and spread frosting evenly on top. Sprinkle with a portion of reserved toasted pecans. Repeat with the second layer.
- Add the final cake layer and frost the top and sides of the cake. Press toasted coconut onto the sides and garnish with remaining pecans on top
Notes
- Storage: Store the cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for 20-30 minutes before serving.
- Make-Ahead Tip: Bake the cake layers in advance, wrap them tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator before assembling.
Nutrition
- Calories: 1216 kcal
