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
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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Susan says
This cake was a hit!! It was so moist…I made this for my husband’s birthday…everyone absolutely loved it! Thank you! 😊
Gloria Lunsford says
Do you think this would work in a 10″ round cake pan? I’m trying to do this cake for a wedding and I need multiple layers. I have a 10″ by 4″ deep cake pan. I have a heating core and know to put the temp down and do a longer bake time but am wondering how the 4″ deep pan will turn out the layers.
Melissa says
I haven’t tested this in those dimensions. If you try it, let us know how it goes.
Chris Handy says
I made a wedding cake using this recipe. I used 3” pans and filled each pan 1/2 full of batter.
One recipe was perfect for filling one 10” pan plus one 4” pan (again 3” deep pans). So 2 recipes made four layers. I did make one change to the recipe & that was separating the eggs & folding the beaten egg whites in at the end.
The cake was delicious and beautiful!!!!!
Sylvie Smith says
This is hands down my favorite cake ! Thank you so much for publishing it! I wrote a blog on it. I always get many compliments every single time I make it. Perfect recipe
April john says
Hi,
Can I use whole milk instead of buttermilk?
Also is there a certain butter that you recommend for this recipe? Ty!
Melissa says
Add 1 Tbsp of distilled white vinegar or fresh lemon juice to one cup of whole milk to make your own buttermilk. Use a quality butter either salted or unsalted will work.
April John says
Ty!
Deborah says
Melissa, I was happy to see a recipe for Italian cream cake that used butter. But I’m perplexed that all the ingredients are by quantity except for the powdered sugar, which is listed by weight. And it says 2 pounds, which doesn’t sound possible. Please advise.
Melissa says
Powdered sugar is often sold in one or two pound packages. You’ll need two (1 pound) for the frosting.