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 diehard 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!
Erin says
This cake is a highlight at any special gathering!
Samantha says
Looks and sounds SO GOOD!
Barbara Schieving says
Love the addition of brown sugar and almond extract in this cake.
Joan says
This is a cake to make again and again. We loved it!
Jerry Head says
EXCELLENT cake! Beautiful to the eye and delisious to enjoy.
Melissa says
Thank you, Jerry!
Laura Zeller says
Hi Melissa,
I plan on making this cake soon but I only have 8″ cake pans (lots of them). How much batter does this make? I will need to use the 8″ pans and maybe use the leftover batter for cupcakes. Thank you!
Melissa says
To divide the batter evenly, use a 1 cup measuring cup to divide the batter between each pan. Why not make four 8-inch layers instead of three 9-inch layers since it sounds as if you have plenty of pans.
Lauren says
I’ve made this cake I can’t say how many times. It’s always amazing and everyone loves it and wants to take it home.
Melissa says
Hi Lauren, that makes me happy thank you!
Bonnie says
I made this cake for a co-worker’s birthday. It was a huge hit. Everyone loved it.
Melissa says
Great, thanks so much!
Rita says
I made this cake, but I live at an altitude of 6700 feet and it fell in the middle. What should I do next time
Melissa says
High altitude baking generally requires adjusting oven temperature slightly higher and baking for a longer length of time. If you’ve adapted other cakes using this technique it should also work for this Italian Cream Cake. It may also need some ingredient adjustments but, I’ve not tested any of those changes. Here’s an article you may find helpful.
Sabine says
My frosting turned out runny, any tips? the cake is amazing
Melissa says
Did you add some sort of liquid? The frosting shouldn’t be runny otherwise if made as directed.
Shirley Gibson says
This recipe sounds delicious. can you make it without coconut.
Melissa says
You could, I suppose but, it will change the cake.
Katherine says
WOW!
Melissa says
Thank you!
J says
Can this be made a day ahead, or is it better “on the day”? Thanks
Melissa says
A day ahead will work just fine.
James Prothro says
First time cake maker. Surprise for my wife’s birthday. Great flavor and easy to follow directions
Melissa says
Wonderful, you get husband of the year award!
Kellie says
Can you bake this is a 13xp inch pan? if so for how long?
Melissa says
You can bake this in any shape you like. Check at 30 minutes and adjust adding additional time from there.
Kellie says
13×9 inch pan
Sarah Deterling says
Absolutely delicious! Have made several times and turns out perfect every time!! In fact for the last two years it is the cake I’ve made myself for my birthday…mmm mmm good!! Thank you for sharing your recipe with all of us!!
Melissa says
I’m delighted you’re enjoying this fabulous cake. Thank you!
Lauren says
Do you wait until the cakes cool completely to take them out of the pans? Or do you do that fairly quickly after they come out of the oven? Also, do you toast the coconuts/pecans for the entire cake or just the outside? Thanks
Melissa says
You can cool the layers in the pans. All of the pecans are toasted. Only toast coconut for the outside.
John Shiver says
This was an excellent recipe! The flavor was exceptional and the quality of the sponge perfect. The addition of almond flavoring was a tasty enhancement.
Melissa says
Thank you so very much, I’m delighted you loved this!
Janet Clements says
Do you think black walnuts would be good instead of pecans?
Melissa says
I’m not a fan of black walnuts so, pecans would be my first choice for this cake.