Description
Looking for a show-stopping dessert that’s rich, fluffy, and packed with nostalgic Southern charm? This Italian Cream Cake is your next baking adventure. With tender layers of vanilla buttermilk cake filled with coconut and toasted pecans, all wrapped in tangy cream cheese frosting, it’s perfect for holidays, special occasions, or when you’re simply craving something special. Whether you’re hunting for easy dessert ideas, holiday baking recipes, or a classic cake recipe, this one checks all the boxes. It’s moist, sweet, and delivers the kind of texture that keeps guests asking for seconds. A fantastic addition to your list of easy recipes, dinner ideas, or even birthday treats.
Ingredients
1/2 cup unsalted butter, room temperature
1/2 cup shortening
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, toasted
8 oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar, sifted
1/2 cup chopped pecans, toasted (for garnish)
1/4 cup shredded coconut, toasted (for garnish)
Instructions
1. Preheat oven to 350°F (175°C), grease and flour three 8-inch round pans or line with parchment.
2. Toast the pecans and coconut on a baking sheet for 5–7 minutes until fragrant; let cool.
3. Cream butter, shortening, and sugar until light and fluffy using a mixer.
4. Add egg yolks one at a time, beating well after each, then stir in vanilla extract.
5. In a separate bowl, whisk flour and baking soda.
6. Add flour mixture to the batter, alternating with buttermilk, beginning and ending with flour.
7. Fold in toasted pecans and coconut.
8. Beat egg whites to stiff peaks, then gently fold into batter in three additions.
9. Divide batter evenly into prepared pans and bake for 25–30 minutes until a toothpick comes out clean.
10. Let cakes cool 10 minutes in pans, then remove and cool completely on wire racks.
11. For the frosting: Beat cream cheese and butter until smooth, add vanilla, then slowly add powdered sugar until fluffy.
12. Frost each cake layer, then cover the top and sides.
13. Garnish with remaining toasted pecans and coconut.
14. Chill cake 30 minutes before slicing; serve at room temperature.
Notes
For the best texture, bring all ingredients to room temperature before mixing.
Don’t skip toasting the coconut and pecans—it enhances the flavor dramatically.
The cake tastes even better the next day, once the flavors meld together.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 45g
- Sodium: 290mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
Keywords: Italian cream cake, coconut cake, holiday desserts, easy cake recipes