ITALIAN CREAM CAKE

This Italian Cream Cake is a delightful treat that combines the richness of coconut and the nuttiness of pecans with a luscious cream cheese frosting. The cake is moist, flavorful, and perfect for any special occasion or gathering.

Why You’ll Love This Recipe:

  • Rich and moist cake layers
  • Nutty and coconut flavors
  • Creamy and smooth cream cheese frosting

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 cup salted butter, softened
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar
  • 2 tsp pure vanilla extract
  • ½ tsp pure almond extract
  • 5 large eggs
  • 1 cup whole buttermilk
  • 14 oz package sweetened flaked coconut, divided
  • 1 ½ cups pecan pieces, toasted and divided

Frosting:

  • 2 (8 oz) packages cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 2 lb powdered sugar
  • 2 tsp pure vanilla extract
  • ½ tsp pure almond extract
  • Reserved toasted coconut
  • ½ cup reserved toasted pecans

Directions:

  1. Preheat the oven to 350°F. Butter and flour 3 (9-inch) round cake pans or spray with baking spray. Set aside.
  2. Sift the flour, baking soda, and baking powder together.
  3. 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.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
  6. Mix in ½ of the coconut and 1 cup of toasted pecans by hand.
  7. 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.
  8. 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.
  9. Line the edge of the cake plate with wax paper strips.
  10. Frost the cake between the layers, sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides.
  11. Press toasted coconut on the sides. Decorate the top as desired with the remaining chopped pecans.
  12. Store chilled until serving.

Prep Time: 30 minutes
Cooking Time: 25-30 minutes
Total Time: 1 hour
Servings: 12
Kcal: 540 per serving

Storage:

Store the Italian Cream Cake covered in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to 2 months.

Recipe Tips:

  • Make sure the cream cheese and butter for the frosting are at room temperature for a smooth and creamy texture.
  • Toasting the coconut and pecans enhances their flavors, adding depth to the cake.

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