Italian Cream Cake

Course Cakes, Dessert

Cuisine American, Southern

Keyword best-Italian-cream-cake-recipe, Italian-cream-cake

Prep Time 25

Cook Time 30

Cooling Time (Layers) 2

Total Time 2 55

Servings pieces

Calories 1216kcal

Author Melissa Sperka

Ingredients

Cake:
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 vanilla extract
1/2 tsp 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) blocks cream cheese softened at room temperature
1 cup unsalted butter softened
2 lb powdered sugar
2 tsp vanilla extract
1/2 tsp almond extract
reserved coconut toasted
1/2 cup reserved toasted pecans

Instructions

Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans or spray with baking spray. Set aside.
Cake: In a medium bowl use a whisk to sift the flour, baking soda and baking powder together. Set aside.
In a large bowl use an electric mixer to cream together the softened butter, granulated sugar, brown sugar, two teaspoon vanilla extract and almond extract. Beat until creamy and light beige in color, around 3-4 minutes
Add the eggs 1 at a time beating well after each addition.
To the bowl add the sifted flour mixture alternately with the buttermilk beginning and ending with flour. After all has been added increase the mixer speed and beat until fully combined.
By hand fold in 1/2 of the 14 ounce package of flaked coconut and 1 cup of toasted pecans. Stir until evenly distributed in the batter. Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean. Cool completely in the pans on a wire rack.
Frosting: In a large bowl use an electric mixer on medium-high speed to cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Beat to combine. Lower the speed of the mixer and gradually add the powdered sugar beating until creamy and smooth.
Assemble: Line the edge of the cake plate or platter with wax paper strips or parchment paper. Center one cake layer on the pedastal.
Frost each layer 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. (See in the Cook's note for how to toast coconut)
Store chilled until serving.
Toasting Pecans: Spread nuts in a single layer on a baking sheet. Roast in a 350°F oven for 6-8 minutes until lightly golden and fragrant. Cool completely before adding to the batter.

Notes

Butter - If you only have unsalted butter on hand, add 1/4 tsp salt to the dry ingredients and proceed with the recipe as written.

Sugar - 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. Don't skip it, it's what sets this recipe apart from the rest.

Butter vs Vegetable Shortening - Traditional Italian cream cake recipes often call for solid vegetable shortening in the batter. That said, after years of making this cake, I prefer using all butter in my cream cake batter.

Toasting Coconut - 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. See how to toast coconut here.

Nuts - This cake could be made using chopped walnuts, almonds or macadamia nuts in place of pecans.

Cream Cheese - You could adapt the frosting using mascarpone cheese or neufchatel cheese. Both have a softer texture than classic cream cheese and would likely need more powdered sugar or dry egg whites added to stabilize the icing.

Alternative Frosting Technique - Mix the reserved 1/2 cup toasted pecans into the frosting by hand and spread onto the top and sides of the cake.

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