This glorious Italian Cream Cake is a spectacular cake, any which way you slice it. Pardon the pun. The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. Ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering, it’s such an amazing cake it’s guaranteed to turn any occasion into something special.
What’s Italian About This Cake?
Nothing, actually. This vintage cake dubbed “Italian Cream Cake” is more Southern than Italian and no one really knows definitively why it was given this name. That said, Italian cream cake recipes are basically the same, and true to form as it is with all recipes my take on it has evolved through the years in my kitchen. Traditional Italian cream cake recipes often call for shortening in the batter. However, I prefer using all butter in my cream cake. I also like the depth of flavor you gain by adding brown sugar to the batter and a touch of almond extract. It’s important you take the time to toast the coconut to use as a garnish for the sides of the cake not only making it pretty, but adding spectacular flavor as well. It’s one of those showpiece cakes that make a statement on the dessert table. While it does take several steps to create this cake it’s a labor of love well worth the effort when you see the delight on the faces of your family and friends. It’s a very special cake for a special occasion.
More Coconut To Love
My family members are die hard sweet or savory coconut fans. Other desserts to try Coconut Layer Cake, Coconut Custard Layer Cake, Coconut Lemon Curd Cake and Chocolate Banana Cake.
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Helpful Kitchen Items:
Italian Cream Cake
Prep Time25 mins
Cook Time30 mins
Cooling Time (Layers)2 hrs
Total Time55 mins
Servings: 12
Ingredients
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup salted butter softened
- 1 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 5 large eggs
- 1 cup whole buttermilk
- 14 oz package sweetened flaked coconut divided
- 1 1/2 cup pecan pieces toasted divided
- Frosting:
- 2 [8] oz cream cheese softened
- 1 cup [2 sticks] butter softened
- 2 lb powdered sugar
- 2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- reserved coconut toasted
- 1/2 cup reserved toasted pecans
Instructions
- Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside.
- Sift the flour, baking soda and baking powder together.
- In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes
- Add the eggs 1 at a time beating well after each addition.
- Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
- Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand.
- Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
- For the frosting: Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Gradually add the powdered sugar, beating until creamy and smooth.
- Line the edge of the cake plate with wax paper strips.
- Frost the cake between the layers sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides.
- Press toasted coconut on sides. Decorate the top as desired with the remaining chopped pecans.
- Store chilled until serving.
Notes
a) To toast the pecans: Lay in a single layer on a baking sheet and toast in a 350°F oven for 6-8 minutes. Cool completely before adding to the batter.
b) "How to" for toasting the coconut here
c) Alternative frosting technique: Mix the toasted pecans into the frosting by hand and spread onto the top and sides of the cake.
b) "How to" for toasting the coconut here
c) Alternative frosting technique: Mix the toasted pecans into the frosting by hand and spread onto the top and sides of the cake.
Tried this recipe?Mention @melissassk or tag #melissassk!
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Betty says
For the frosting you said use 2lb of confectionery sugar, did you mean 2 cups of confectionery sugar?
Melissa says
That’s not a typo, 2 lbs.
Betty says
In the frosting you said to use 2 lb of confectionery sugar, did you mean 2 cups of confectionery sugar?
RHONDA TROGLIA says
Have you tried using cake flour as an all-purpose flour substitute? Will it work or does it change the consistency?
Melissa says
I make this cake just as written.
Maureen says
Excelente receta de torta.se ve riquísima.de fijo se la haré a mi nieto en su cumpleaños.Gracias
Melissa says
You’re welcome, thank you.
Marion Barnes says
Cake looks delicious. Can you make this as a sheet cake? Thank you.
Melissa says
You can make it any shape you like, sure.
Lina says
Hello Melissa, I was wondering if I could make this cake in a 9 x 13 in pan ?
Melissa says
You can make this in any shape pan you like.
Susan says
Beautiful cake I made in the shape and color of a white pumpkin for fall birthday, layered on top of a chocolate sheet cake. Substituted toasted sliced almonds for pecans. Everyone loved the flavor of this Italian cream cake!
Melissa says
Awesome, thank you!
Zandra says
This is probably a dumb question, it is it a total off 8 paving of cream cheese or is ITV 16 oz. thanls
Melissa says
Two 8 ounce block of cream cheese.
Effia says
This is the best Italian Cream Cake recipe I have ever tried. I have made it several times, for my church and coworkers. Everyone absolutely loves it!!
Melissa says
Thank you so much!
Diana says
This cake is delicious! I have made it twice so far each time for different people, and they all loved it! The first time I didn’t have pecans, so I used walnuts. I liked it more with the walnuts, actually, but they were both great. Thanks so much for the recipe, Melissa!
Melissa says
I’m so happy you love this cake, thank you!
Deena Lewis says
My layers r thin, I used 3 pans like it said???
Melissa says
I can’t imagine what would have made your layers thin, Unless, the baking powder wasn’t fresh. Otherwise, the layers for this cake aren’t thin.
becky maxey says
Do you think I could use 10 inch pans? How much thinner would it be.
Melissa says
You can make it in 10 inch pans but, they won’t take as long to bake. I can’t tell you with certainty how much thinner it would be.
Fitoru fitness says
Yum! These look fabulous and OMG that creamy icing! Looks amazing!!!
Brenda Tagliavia says
Light and fluffy and so delicious! I made cupcakes out of it the 2nd time – PERFECT. Filled them 3/4 full and topped with the toasted coconut and pecans! SO GOOD!
Melissa says
Sounds great, thank you!
Kaycee says
The cake was a hit for the family that I made it for. They all loved it. This recipe does make a lot of icing; even as someone who loves icing and slathers it on, I still had leftover icing. I would definitely make this recipe again.
Melissa says
Thank you, I’m glad you enjoyed it!
CakeLady says
I made this cake for my sister’s birthday at her request. Excellent recipe, detailed instructions, and a delightful dessert!
Melissa says
How nice, thanks so much!
annie says
I have always made my Aunt Patsy’s version, which does use cake flour but with shortening.
To me, this is a Southern classic. I had never even heard of Red Velvet Cake (supposedly a Southern tradition!)
until I moved to NYC.
Mandy says
Should the eggs be room temp or does it not matter?
Melissa says
In the case of this cake, it’s fine if they’re chilled. Either way works.
PeggySue Trujillo says
Best Recipe and cake i have ever made. My family and friends loved it!
Melissa says
Wonderful, thanks so much!
Melissa says
Thank you, I’m delighted you enjoyed it!