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Italian Cream Cake Recipe

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★★★★★

4.9 from 96 reviews

This traditional Italian Cream Cake is a luscious, moist layered cake filled with shredded coconut and chopped pecans, layered and frosted with a fluffy cream cheese frosting. It’s a delightful blend of rich flavors and textures, perfect for special occasions or any time you crave a decadent dessert with a southern twist.

Ingredients

Scale

For the Cake

  • ½ cup unsalted butter, room temperature
  • ½ cup shortening
  • 2 cups granulated sugar
  • 5 large eggs, separated and room temperature
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup buttermilk, room temperature
  • 1 ½ cups shredded coconut, divided
  • 1 cup chopped pecans, divided

For the Frosting

  • 12 oz cream cheese, softened and room temperature
  • ¾ cup unsalted butter, room temperature
  • 6 cups powdered sugar
  • 1 ½ tsp pure vanilla extract

For Garnish

  • 2 cups shredded coconut, toasted
  • ½ cup chopped pecans

Instructions

  1. Prepare pans and preheat: Grease and flour three 9-inch round baking pans. Preheat your oven to 350°F (175°C) to achieve the optimal baking environment for even cooking.
  2. Cream butter, shortening, and sugar: Using a handheld or stand mixer, beat the unsalted butter, shortening, and granulated sugar together until the mixture is light, airy, and fluffy, which helps to incorporate air for a tender crumb.
  3. Add egg yolks and vanilla: Incorporate the egg yolks one at a time along with the vanilla extract. In a separate bowl, combine the all-purpose flour with the baking soda.
  4. Combine flour and buttermilk: Alternately add the flour mixture and buttermilk to the butter and egg yolk mixture, mixing just until combined to avoid overmixing and toughening the cake.
  5. Whip egg whites: In a clean bowl, whisk the egg whites until stiff peaks form, ensuring a light and airy texture when folded into the batter.
  6. Fold in egg whites, pecans, and coconut: Gently fold the whipped egg whites, half of the chopped pecans, and half of the shredded coconut into the batter. Divide the batter evenly into the prepared pans.
  7. Bake: Bake the cakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean. This indicates the cake is fully baked.
  8. Cool cakes: Let the cakes cool in their pans for 10 minutes before removing. Transfer to a cooling rack and allow to cool completely to room temperature to prevent frosting from melting.
  9. Make frosting: Beat the softened cream cheese and butter until fluffy using a mixer. Gradually add the powdered sugar and vanilla extract and beat until the frosting is smooth and fluffy.
  10. Assemble and frost the cake: Place one cake layer on your serving plate and spread frosting over the top. Add the second layer and frost the top, then add the final layer. Frost the entire cake, covering the top and sides evenly.
  11. Toast coconut and garnish: Toast 2 cups of shredded coconut in a 325°F (163°C) oven for 3-4 minutes until golden and fragrant. Sprinkle the toasted coconut and the remaining ½ cup chopped pecans on the sides of the cake for a beautiful and flavorful finish.
  12. Store: Store the cake covered at room temperature or refrigerated if keeping for more than a day, to maintain freshness and texture.

Notes

  • Ensure all ingredients, especially eggs, butter, and buttermilk, are at room temperature to achieve the best mixing and texture.
  • Do not overmix the batter once flour and liquids are combined to keep the cake tender.
  • Use fresh shredded coconut and pecans for the best flavor and texture.
  • Toast the coconut carefully to avoid burning; watch closely during the 3-4 minute baking.
  • The cake can be made a day ahead; it tastes even better as flavors meld.
  • Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 3 days.

Keywords: Italian cream cake, coconut cake, cream cheese frosting, pecan cake, layered cake, southern dessert

Find it online: https://spiceupwithsophie.com/italian-cream-cake-recipe/