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
Units
Scale
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
