Introduction

Italian Cream Cake is a rich and moist dessert layered with toasted pecans and coconut, all enveloped in a smooth cream cheese frosting. This classic treat combines buttery cake with warm vanilla and almond flavors for a truly comforting experience.

A tall, round cake with two thick layers of light beige sponge filled with a creamy white frosting that has small bits of nuts mixed in. The outside is fully covered with white frosting and toasted coconut shreds that add a rough texture and light brown color. On top, there are several large swirls of smooth white frosting spaced evenly around the edge. The cake is placed on a white plate with a scalloped edge, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup salted butter (softened)
1 1/2 cups 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 sweetened flaked coconut (divided)
1 1/2 cups pecan pieces, toasted (divided)
For 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 toasted coconut
1/2 cup reserved toasted pecans

Instructions

Step 1: Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans or spray with baking spray. Set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
Step 3: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract until light and creamy, about 3–4 minutes.
Step 4: Add the eggs one at a time, beating well after each addition.
Step 5: Alternately add the sifted flour mixture and buttermilk to the bowl, starting and ending with flour. Increase mixer speed and beat until combined.
Step 6: Fold in half of the flaked coconut and 1 cup of toasted pecans by hand until evenly distributed. Divide the batter evenly among the prepared pans.
Step 7: Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool completely in the pans on a wire rack.
Step 8: For the frosting, beat cream cheese and butter on medium-high speed until light and fluffy. Add vanilla and almond extract and mix to combine. Gradually add powdered sugar on low speed until smooth and creamy.
Step 9: To assemble, line the edge of your cake plate with parchment or wax paper. Place one cake layer in the center.
Step 10: Frost each cake layer, sprinkling reserved toasted pecans between layers. Add the final layer, then frost the top and sides evenly.
Step 11: Press toasted coconut onto the sides of the cake. Decorate the top as desired with remaining toasted pecans.
Step 12: Chill the cake in the refrigerator until ready to serve.
Step 13: To toast pecans, spread them on a baking sheet and roast at 350°F for 6–8 minutes until golden and fragrant. Cool completely before using.

Tips & Variations

Use fresh buttermilk or add 1 tbsp lemon juice to 1 cup milk as a substitute to get the right acidity and tenderness in the cake.
For extra flavor, lightly toast the coconut before folding it into the batter and also for decorating the cake sides.
You can swap pecans for walnuts if preferred, to keep the nutty texture and flavor.

Storage

Store the Italian Cream Cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for about 20 minutes before serving for the best texture. Leftovers can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

The image shows a three-layer round cake covered with smooth white frosting on top and around the edges. The outside sides of the cake are thickly coated with toasted, golden-brown coconut flakes, giving it a textured and slightly rough look. One slice of the cake is being lifted with a white spatula, revealing the creamy, light-colored inside layers and the even coconut coating on the side. The cake stands on a white cake stand against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Be sure it contains xanthan gum or add it separately to maintain texture.

Why is the cake so moist?

The combination of buttermilk, butter, eggs, and toasted coconut creates a moist crumb, while the cream cheese frosting adds richness and balances the sweetness perfectly.