Description
A rich and moist Italian Cream Cake with toasted pecans, coconut, and a luscious cream cheese frosting. Perfect for special occasions or as a delightful homemade treat!
Ingredients
Scale
Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 5 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for garnish)
Instructions
- Prepare the Cake Batter
- Preheat oven to 350°F. Grease three 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients, alternating with buttermilk. Mix until just combined.
- Fold in shredded coconut and chopped pecans.
- Divide batter evenly among prepared cake pans.
- Bake the Cake
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting
- In a large bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing until light and fluffy.
- Stir in vanilla extract.
- Assemble the Cake
- Place one cake layer on a serving plate and spread frosting evenly on top.
- Repeat with remaining layers, frosting the top and sides of the cake.
- Garnish with chopped pecans.
Notes
- Nut-Free Option: Omit pecans for a simpler coconut cream cake.
- Gluten-Free Version: Use a gluten-free all-purpose flour blend.
- Chocolate Twist: Add 1/4 cup cocoa powder to the batter.
- Storage: Store covered at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- To Toast Pecans: Bake at 350°F for 5-7 minutes, stirring occasionally.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: Italian Cream Cake, coconut cake, pecan cake, cream cheese frosting, special occasion dessert