Description
This Italian Cream Cake recipe features moist layers of buttermilk cake, shredded coconut, and toasted pecans with a rich cream cheese frosting. A classic Southern dessert perfect for birthdays, holidays, and special gatherings. Learn how to make this show-stopping coconut and pecan cake from scratch.
Ingredients
1 cup unsalted butter
2 cups granulated sugar
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
8 ounces cream cheese
1/2 cup unsalted butter (for frosting)
4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
2. Cream together 1 cup butter and 2 cups sugar until fluffy.
3. Add egg yolks one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla.
4. In a separate bowl, whisk together flour and baking soda.
5. Alternate adding dry ingredients and buttermilk to the creamed mixture.
6. Fold in shredded coconut and chopped pecans.
7. In another bowl, beat egg whites until stiff peaks form, then gently fold into batter.
8. Divide batter evenly among pans and bake for 25–30 minutes or until a toothpick comes out clean.
9. Let cakes cool in pans for 10 minutes, then turn onto wire racks to cool completely.
10. Make frosting: beat cream cheese and 1/2 cup butter until smooth. Gradually add powdered sugar and 1 tsp vanilla until fluffy.
11. Assemble cake by spreading frosting between layers and covering top and sides.
12. Decorate with extra pecans or toasted coconut if desired.
Notes
Use sweetened shredded coconut for best flavor and texture.
Be sure to beat egg whites to stiff peaks for a lighter cake.
Chill the frosting for 10–15 minutes if it’s too soft for spreading.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 46g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg