Description
This Italian Cream Cake is a classic Southern-style dessert made with moist layers of coconut and pecan cake, frosted in a rich cream cheese frosting, and finished with a delightful garnish of extra coconut and crunchy pecans. A festive treat perfect for holidays and celebrations!
Ingredients
For the Cake:
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1/2 cup vegetable oil
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1 1/2 cups granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1/2 cup buttermilk
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1/2 cup shredded coconut
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1/2 cup chopped pecans
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
For Garnish:
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Extra shredded coconut
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Chopped pecans
Instructions
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Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In another bowl, beat together butter, oil, and sugar until light and creamy.
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Add eggs one at a time, mixing well after each, then stir in vanilla extract.
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Alternately add dry ingredients and buttermilk to the wet mixture, mixing just until smooth.
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Fold in shredded coconut and chopped pecans.
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Divide batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
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For the frosting, beat softened cream cheese and butter together until creamy.
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Add powdered sugar and vanilla, beating until smooth and fluffy.
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Assemble the cake by layering with frosting, covering the top and sides, and garnishing with coconut and pecans.
Notes
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Toasting the coconut and pecans before folding them in adds extra flavor.
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Store the cake in the fridge for up to 4 days; let it come to room temperature before serving.
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You can add a pinch of cinnamon to the cake batter for a warm twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American