Italian Cream Cake

I absolutely adore making Italian Cream Cake because it’s the perfect balance of rich and light, with a moist texture that’s out of this world. The combination of shredded coconut and chopped pecans in the cake gives it a delightful crunch, while the cream cheese frosting is smooth, tangy, and perfectly sweet. This cake always brings a touch of elegance to any celebration, whether it’s a birthday, holiday, or just a weekend treat. It’s a showstopper that’s as delicious as it looks!

Why I’ll Love This Recipe

I love how the delicate coconut and nutty flavors shine through in this cake, complemented by the creamy, slightly tangy frosting. The cake itself is incredibly soft and moist, and the frosting is rich without being overwhelming. The addition of cream cheese to the frosting brings a lovely tang that pairs perfectly with the sweetness of the cake. Plus, the nuts and coconut add texture and flavor that elevate the whole dessert. It’s the ultimate comfort cake with a sophisticated twist.

Ingredients

(Hear’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 5 large eggs, separated

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• 1/2 cup shredded coconut

• 1/2 cup chopped pecans

For the Frosting:

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup shredded coconut

• 1/2 cup chopped pecans (for garnish)

Directions

1. Preheat the Oven:
   First, I preheat the oven to 350°F (175°C). I grease and flour three 8-inch round cake pans and set them aside.

2. Prepare the Cake Batter:
   In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
   In a large mixing bowl, I beat the softened butter and sugar until light and fluffy, about 3 minutes. I then add the egg yolks one at a time, beating well after each addition.
   I add the buttermilk and vanilla extract to the butter mixture and mix to combine. Slowly, I add the dry ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. After the batter is mixed, I fold in the shredded coconut and chopped pecans.

3. Whip the Egg Whites:
   In a separate bowl, I beat the egg whites until stiff peaks form. Gently, I fold the egg whites into the cake batter, being careful not to deflate them. This step ensures a light and fluffy cake texture.

4. Bake the Cake:
   I divide the batter evenly between the prepared cake pans and smooth the tops. I bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. I let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

5. Make the Frosting:
   While the cakes are cooling, I prepare the frosting. In a large bowl, I beat the cream cheese and butter until smooth and creamy. Gradually, I add the powdered sugar, one cup at a time, and beat until the frosting is smooth and fluffy. I mix in the vanilla extract.

6. Assemble the Cake:
   Once the cakes are completely cooled, I place the first cake layer on a serving platter. I spread a layer of frosting over the top, then place the second cake layer on top. I repeat with the third layer, spreading frosting evenly over the entire cake.

7. Garnish and Serve:
   I sprinkle the top and sides of the cake with shredded coconut and chopped pecans for added texture and flavor. Once the cake is fully frosted and garnished, I slice and serve!

Servings and Timing

This recipe makes about 12-16 servings, depending on how large I slice the pieces. Prep time is around 30 minutes, and cooking time is about 30 minutes. Total time is about 1.5 hours (including cooling).

Variations

I like to change it up by:

• Adding a bit of rum to the cake batter for extra flavor.

• Substituting walnuts for pecans for a different nutty taste.

• Incorporating a layer of fruit preserves (like raspberry or apricot) between the layers of cake for a fruity twist.

• Using a coconut frosting or a buttercream frosting instead of cream cheese frosting for a different texture.

Storage / Reheating

I store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. If I want to keep it longer, I can freeze it for up to 1 month. The cake tastes best chilled, and I don’t recommend reheating it, as it’s best served cold or at room temperature.

Italian Cream Cake

FAQs

1. Can I make this cake ahead of time?
   Yes! This cake can be made a day ahead of time. Just store it in the fridge and bring it to room temperature before serving.

2. Can I make this cake gluten-free?
   You can substitute the all-purpose flour with a gluten-free flour blend, but keep in mind that the texture may change slightly.

3. Can I make this cake into cupcakes?
   Yes! You can bake the batter in cupcake pans, filling each cup about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.

4. Is the frosting too sweet?
   The cream cheese frosting adds a tangy contrast to the sweetness of the cake, so it’s not overwhelmingly sweet, but if you prefer less sweetness, you can reduce the powdered sugar by 1/2 cup.

5. Can I use sweetened shredded coconut instead of unsweetened?
   Yes, sweetened shredded coconut works fine, but keep in mind the cake may be a little sweeter.

Conclusion

Italian Cream Cake is the epitome of indulgence with its rich flavor and elegant presentation. The combination of the moist coconut cake, creamy frosting, and crunchy pecans makes it an unforgettable treat. Whether it’s a special occasion or just a craving for something amazing, this cake is sure to impress. Every bite brings a little taste of Italian comfort to your table, making it a dessert I’ll keep coming back to.