Irresistible Italian Cream Cake
Indulge in the rich flavors of this classic Italian cream cake, featuring layers of soft, moist cake enveloped in creamy frosting. With the perfect blend of tangy cream cheese, sweet coconut, and crunchy pecans, this dessert will elevate any occasion, from birthdays to casual weeknight cravings. Easy to make and visually stunning, it’s bound to impress friends and family alike.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups cake flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (softened)
- 4 large eggs (room temperature)
- 8 oz cream cheese (full-fat)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup pecans (lightly toasted and chopped)
- 2 tsp baking powder
- 2 tsp vanilla extract
- ½ cup whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a bowl, whisk together cake flour, baking powder, and a pinch of salt.
- In a separate bowl, cream softened butter and granulated sugar until fluffy (3-5 minutes).
- Add eggs one at a time to the butter mixture, mixing well after each addition.
- Gently fold in shredded coconut and milk until just combined.
- Divide batter among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- For frosting, whip together cream cheese, softened butter, vanilla extract, and powdered sugar until fluffy.
- Once cakes are cool, layer with frosting in between and generously cover the top and sides. Decorate with chopped pecans or additional coconut as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 32g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg