Description
This Italian Cream Cake recipe is a Southern favorite with rich cream cheese frosting, toasted pecans, and coconut. Perfect for holidays or special occasions. Learn how to make this moist and flavorful dessert with easy steps and pantry staples. Keywords: Italian cream cake, coconut pecan cake, southern dessert, holiday cake recipe.
Ingredients
1 cup butter, softened
2 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup toasted pecans, chopped
8 ounces cream cheese, softened
1/2 cup butter, softened (for frosting)
4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
Instructions
1. Toast the pecans in a dry skillet over medium heat until fragrant. Let cool and chop. Preheat oven to 350°F and grease three 8-inch round pans.
2. Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then stir in vanilla.
3. In a separate bowl, whisk flour and baking soda. Alternate adding dry ingredients and buttermilk into the batter, starting and ending with the flour.
4. Fold in coconut and chopped pecans gently. Divide the batter evenly between the prepared pans.
5. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes before transferring to wire racks.
6. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Add vanilla and mix again.
7. Assemble the cake by frosting between layers, then frost the top and sides. Garnish with more pecans or coconut if desired.
Notes
This cake is best served slightly chilled for firmer slices.
Toasting the pecans brings out their nutty richness.
You can freeze individual slices for later treats.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 48g
- Sodium: 260mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg