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This cake is gentle and fluffy, loaded with, pecans and shredded coconut, and a creamy whipped cream cheese frosting on high. It is a completely scrumptious timeless basic!

This magnificent Italian Cream Cake is without doubt one of the most scrumptious desserts ever created! Whichever means you slice it, it’s a phenomenal cake. Solely the scrumptious cream cheese icing beats the deep thick pecan and coconut batter. It’s good for serving as the principle course at birthday events, holidays, or every other big day.

This basic dessert is extra Southern than Italian, and nobody is aware of for certain why it was provided that identify. In any case, Italian cream cake recipes are primarily the identical.

Whereas there are a number of phases to creating this cake, it’s a labor of affection that’s nicely well worth the effort once you see the enjoyment on the faces of your loved ones and pals that you simply serve this delight.



12 pieces

Prep time

 25 minutes

Cooking time

30 minutes

Cooling Time

2 hours

Total Time

55 minutes


  • 2 cup all-purpose flour

  • 1 tsp. baking soda

  • ½ tsp. baking powder

  • 1 cup salted butter softened

  • 1 ½ cup granulated sugar

  • ½ cup light brown sugar

  • 2 tsp. pure vanilla extract

  • ½ tsp. pure almond extract

  • 5 large eggs

  • 1 cup whole buttermilk

  • 14 oz. package sweetened flaked coconut divided

  • 1 ½ cup pecan pieces toasted divided

  • Frosting:
  • 2 blocks cream cheese softened

  • 1 cup unsalted butter softened

  • 2 lb. powdered sugar

  • 2 tsp. pure vanilla extract

  • ½ tsp. pure almond extract

  • Reserved coconut toasted

  • ½ cup reserved toasted pecans


  • Step 1:Preheat the oven to 350 degree Fahrenheit, then spray the bake pans with baking spray, set aside. Sift the flour, baking soda and baking powder together in a bowl.
  • Step 2:Cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts in a stand mixer bowl and beat for about 3-4 minutes or until it is creamy and light in color. Then add in the eggs, one at a time while beating.
  • Step 3:Combine the sifted dry ingredients with the buttermilk and then increase the mixer speed and beat until it is well combined. Mix in ½ of the coconut and 1 cup of toasted pecans by hand, and divide the batter between the cake pans equally.
  • Step 4:Allow to bake for about 25-30 minutes or until a toothpick inserted into the center comes back clean. Set aside to cool completely on the cooling rack.
  • Step 5:To make the frosting, combine the cream cheese and butter together until light and pale yellow in color. Then add in the vanilla and almond extracts, also add the powdered sugar gradually, beat until it is creamy and smooth.
  • Step 6:Use a wax paper strips to line the edge of the cake plate and frost the cake between the layers drizzling through each with reserved toasted pecan pieces, add the final layer and frost the sides and tops.
  • Step 7:Press in the toasted coconut on sides, and decorate the top with the remaining chopped pecans. Chill before serving to enjoy!
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Suggestions and variations:

•The best technique to toast the pecans is to put a single layer on a baking sheet and toast in a 350 diploma Fahrenheit for about 6-8 minutes. Cool utterly earlier than including to the batter.