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You are here: Home / Cakes & Pies / Italian Cream Cake

Italian Cream Cake

April 18, 2014 by Melissa 176 Comments

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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.

Italian Cream Cake

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.
Italian Cream Cake
You may also like: Coconut Layer Cake, Coconut Custard Layer Cake, Coconut Lemon Curd Cake and Chocolate Banana Cake.  
   

Italian Cream Cake

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Helpful Kitchen Items:

  • 6 Quart Stand Mixer 
  • 9-inch Cake Pan
  • Measuring Cups and Spoons
  • Offset Spatula

 


Italian Cream Cake
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4.85 from 13 votes

Italian Cream Cake

Servings: 12
Author: Melissa Sperka

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.
  • To make 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.
  • Finish the sides with toasted coconut.
  • Decorate the top as desired with the remaining chopped pecans.
  • Store chilled.

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.
Tried this recipe?Mention @melissassk or tag #melissassk!

Italian Cream Cake

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Filed Under: Cakes & Pies, Desserts, Holiday, Southern Comfort Food Tagged With: cake, coconut, cream cheese frosting, Italian, Italian cream cake, layer cake, toasted coconut, toasted pecans

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Comments

  1. Erin says

    December 18, 2018 at 10:38 pm


    This cake is a highlight at any special gathering!

    Reply
  2. Samantha says

    December 19, 2018 at 8:30 am


    Looks and sounds SO GOOD!

    Reply
  3. Barbara Schieving says

    December 19, 2018 at 9:10 am


    Love the addition of brown sugar and almond extract in this cake.

    Reply
  4. Joan says

    December 19, 2018 at 1:48 pm


    This is a cake to make again and again. We loved it!

    Reply
  5. Jerry Head says

    February 1, 2019 at 8:22 am


    EXCELLENT cake! Beautiful to the eye and delisious to enjoy.

    Reply
    • Melissa says

      February 1, 2019 at 10:01 am

      Thank you, Jerry!

      Reply
  6. Laura Zeller says

    February 7, 2019 at 7:28 pm

    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!

    Reply
    • Melissa says

      February 7, 2019 at 7:46 pm

      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.

      Reply
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about hello,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. more

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