Name: Italian Cream Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 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 sweetened flaked coconut (divided); 1 1/2 cups pecan pieces (toasted and divided); 2 (8 oz) blocks cream cheese (softened at room temperature); 1 cup unsalted butter (softened); 2 lbs powdered sugar; 2 tsp vanilla extract; 1/2 tsp almond extract; Reserved toasted coconut; 1/2 cup reserved toasted pecans

Ingredients

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 sweetened flaked coconut, divided

1 1/2 cups pecan pieces, toasted and divided

For the frosting:

2 (8 oz) blocks cream cheese, softened

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

Step 1: Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans or spray with baking spray. Set aside.

Step 2: In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.

Step 3: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract until light and creamy, about 3-4 minutes.

Step 4: Add the eggs one at a time, beating well after each addition.

Step 5: Alternately add the sifted flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Beat on high speed until fully combined.

Step 6: Fold in half of the flaked coconut and 1 cup of toasted pecans by hand until evenly distributed. Divide the batter evenly among the prepared pans.

Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pans on a wire rack.

Step 8: For the frosting, beat together the cream cheese and butter on medium-high speed until light and fluffy. Add vanilla and almond extracts. Gradually add powdered sugar on low speed until smooth and creamy.

Step 9: To assemble, line the edge of a cake plate or platter with parchment paper strips. Place one cake layer on the pedestal and frost the top, then sprinkle with reserved toasted pecans.

Step 10: Add the second layer and repeat frosting and pecan sprinkling. Add the final layer, then frost the top and sides of the entire cake.

Step 11: Press the reserved toasted coconut onto the sides of the cake and decorate the top with remaining chopped pecans as desired.

Step 12: Store the cake chilled until ready to serve.

Step 13: To toast pecans, spread nuts in a single layer on a baking sheet and roast at 350°F for 6-8 minutes until lightly golden and fragrant. Let cool completely before using.

Tips & Variations

For a dairy-free option, substitute the butter and cream cheese with plant-based alternatives, and use coconut milk instead of buttermilk with a splash of vinegar.

To enhance flavor, toast the coconut in the oven on a baking sheet at 350°F for 5-7 minutes until golden and fragrant before folding into the batter.

Use a serrated knife to level the cake layers before frosting for a more polished appearance.

Try adding pineapple tidbits to the batter for a fruity twist.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day or two in advance and store them wrapped tightly at room temperature or refrigerated. Assemble and frost the cake the day you plan to serve for freshness.

What can I use if I don’t have buttermilk?

To make a buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using in the recipe.