This glorious Italian Cream Cake is one of the greatest cakes ever invented! It's a spectacular cake, any way you slice it. Pardon the pun. The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. It's ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering.
What's Italian About This Cream Cake?
Italian Cream Cake Making Tips
My family members are die hard sweet or savory coconut fans. Coconut and pecans pair beautifully in this spectacular cake frosted with a dreamy cream cheese frosting. It's such an amazing cake, it's guaranteed to turn any occasion into something special. A few tips to ensure your success:
- Traditional Italian cream cake recipes often call for shortening in the batter. However, I prefer using all butter in my cream cake.
- Granulated sugar alone doesn't give the depth of flavor you gain by adding brown sugar to the batter along with a touch of almond extract.
- It's well worth the small amount of effort it takes to toast the coconut to use as a garnish for the sides of the cake. Not only does toasted coconut make it pretty, but it adds a spectacular flavor as well.
- This cake is one of those showpiece cakes that make a statement on the dessert table. It's okay to feel proud once you serve it, I know I do.
- You may also like this recipe for Coconut Custard Layer Cake from Beyond Frosting.
Other Special Cakes to Add to the Dessert Menu
Cakes just spell celebration no matter when they're served. In my opinion, life is much too short to skip dessert or only have cake once a year on your birthday. Baking can be therapeutic and sweets tend to bring happiness to those around you. Other cakes you may like to try:
- German Chocolate Cake with Coconut Pecan Icing
- Million Dollar Pound Cake Recipe
- Island inspired Hawaiian Pineapple Coconut Poke Cake
- Oatmeal Cake with Broiled Coconut Pecan Icing
- Double Chocolate Coconut Zucchini Cake
- Red Velvet Layer Cake
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Helpful Kitchen Items:
Italian Cream Cake
Ingredients
- 2 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup salted butter softened
- 1 ½ cup granulated sugar
- ½ cup light brown sugar
- 2 tsp pure vanilla extract
- ½ tsp pure almond extract
- 5 large eggs
- 1 cup whole buttermilk
- 14 oz package sweetened flaked coconut divided
- 1 ½ cup pecan pieces toasted divided
- Frosting:
- 2 (8 oz) blocks cream cheese softened
- 1 cup unsalted butter softened
- 2 lb powdered sugar
- 2 tsp pure vanilla extract
- ½ tsp pure almond extract
- reserved coconut toasted
- ½ 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 ½ 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
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.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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