Craving a dessert that’s both rich and refreshing? This Italian Cream Cake is exactly what you’ve been looking for. With its layers of moist coconut and pecan-infused cake, it’s a celebration of flavors that will leave everyone wanting more. It’s perfect for birthdays, holidays, or just a sweet treat any day of the week.
This recipe not only showcases the delightful combination of coconut and pecans but also features a creamy and tangy frosting that elevates each bite. If you’re ready to impress your friends and family with a showstopper, this cake is your go-to choice.
The Ultimate Italian Cream Cake
This Italian Cream Cake is a luscious, multi-layered cake that features a delightful balance of flavors. The cake itself is soft and moist, enriched with the subtle sweetness of coconut and the crunch of pecans, while the cream cheese frosting adds a velvety finish that complements every slice.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine with Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Fold in the shredded coconut and chopped pecans.
- Whip Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the cake batter.
- Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare Frosting: In a mixing bowl, beat together the cream cheese and softened butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting on top. Repeat with the second layer, and then place the final layer on top. Frost the entire cake with the remaining cream cheese frosting and garnish with additional shredded coconut or chopped pecans if desired.
- Serve: Slice and enjoy your delicious Italian Cream Cake!
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 12 slices
- Calories: 450kcal
- Fat: 25g
- Protein: 6g
- Carbohydrates: 55g
