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Italian Cream Cake

Italian Cream Cake Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans, toasted
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Extra toasted coconut and pecans for decorating

Method
 

  1. Heat oven to 350°F, grease three 9-inch round cake pans, and whisk flour, baking soda, and salt together.
  2. Cream butter and sugar until fluffy, then beat in eggs one at a time and add vanilla.
  3. Alternate adding flour mixture and buttermilk on low speed, then fold in coconut and toasted pecans.
  4. Divide batter into pans and bake 22 to 25 minutes until a toothpick comes out clean. Cool completely.
  5. Beat cream cheese and butter smooth, then add powdered sugar, vanilla, and salt and whip until fluffy.
  6. Frost between layers and around the outside, then coat with extra coconut and pecans. Chill 30 minutes, then serve at room temperature.

Notes

Let the cake layers cool all the way to the touch before frosting. Cooling takes about an hour and isn’t counted in the prep or cook time above.