Description

This Southern-style Italian Cream Cake features a rich, moist cake filled with toasted pecans and sweetened flaked coconut, layered with a luscious cream cheese frosting. Perfect for celebrations, this cake offers a delightful blend of nutty and creamy flavors with a tender crumb, making it a show-stopper dessert for birthdays, holidays, or any special occasion.

Ingredients

Scale

Cake:

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 package sweetened flaked coconut (divided)
1 1/2 cups pecan pieces, toasted (divided)

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

Prepare Pans: Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans or spray with baking spray. Set aside.
Sift Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract until creamy and light beige, about 3-4 minutes.
Add Eggs: Add eggs one at a time, beating well after each addition.
Combine Wet and Dry: Alternately add the sifted dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Increase mixer speed and beat until fully combined.
Fold in Coconut and Pecans: By hand, fold in half of the flaked coconut and 1 cup of toasted pecans until evenly distributed.
Fill Pans and Bake: Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the centers comes out clean. Cool completely in pans on wire racks.
Make Frosting: In a large bowl, cream together cream cheese and unsalted butter on medium-high speed until light, fluffy, and pale yellow. Add vanilla and almond extracts. Reduce speed and gradually add powdered sugar, beating until smooth and creamy.
Assemble Cakes: Place a strip of wax or parchment paper around the edge of your cake plate. Center one cake layer on the pedestal.
Frost and Layer: Frost each layer, sprinkling reserved toasted pecan pieces on top before adding the next layer. Add final layer and frost the top and sides of the cake.
Decorate: Press toasted coconut onto the sides of the cake. Decorate the top with remaining toasted pecans as desired.
Chill and Serve: Store the cake chilled until serving.
Toast Pecans: Spread pecans in a single layer on a baking sheet and roast in the oven at 350°F for 6-8 minutes until lightly golden and fragrant. Cool completely before use.

Notes

If using unsalted butter instead of salted, add 1/4 tsp salt to the dry ingredients.
The blend of granulated and light brown sugar adds rich flavor and moisture; do not omit brown sugar.
For garnishing, toasting the coconut enhances flavor and appearance.
Alternative nuts such as walnuts, almonds, or macadamia nuts can be used instead of pecans.
The frosting can be adapted with mascarpone or neufchatel cheese but may require additional powdered sugar or dry egg whites to stabilize.
Reserved toasted pecans can be mixed into the frosting by hand for a textured finish.
You can make the cake layers ahead and freeze for up to one month; thaw in the refrigerator before frosting.
To make cupcakes, use the same batter but reduce baking time; check at halfway through baking.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American, Southern

Keywords: Italian Cream Cake, Southern Cake, Cream Cheese Frosting, Coconut Cake, Pecan Cake, Layer Cake, Holiday Dessert