Italian Cream Cake
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This Italian Cream Cake is a rich layer cake filled with coconut and pecans and frosted with a thick cream cheese frosting. Each cake layer is soft and tender with pecans and coconut scattered throughout it. The ouside has toasted coconut pressed into the cream cheese frosting creating another layer of flavor and texture. It’s the perfect cake for Easter, Christmas, or any other holiday and simple enough to make anytime!
Why You’ll Love This Italian Cream Cake
- Packed full of coconut and pecans for a great texture
- Easy to make cake recipe
- Soft, tender cake layers
- Perfect for holidays, birthdays, and special occasions
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Cornstarch – Cornstarch lightens the cake texture and helps create a softer crumb.
Salted Butter – If you’re using unsalted butter, add 1/2 teaspoon salt to the dry ingredients.
Brown Sugar – The brown sugar in this recipe adds sweetness and moisture to the cake.
Almond Extract – The extract adds another depth of flavor to the cake and complements the coconut and pecan combination nicely.
Heavy Cream & Vinegar – This combination creates a soured heavy cream making it a quick homemade buttermilk which makes the cake tender and the acidity will help activate the baking soda.
Sweetened Shredded Coconut – The coconut will be divided and half will be added to the cake for flavor and texture. The second half will first be toasted and then added are part of the decoration of the cake.
Chopped Pecans – The nuts provide a slightly crunchy contrast to the soft cake. The pecans can be toasted if you would like.
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Substitutions and Variations
- You can use unsweetened coconut if you prefer.
- You can toast the pecans before adding it into the cake and on the frosting. Do this by spreading the pecans in a single layer on a baking sheet. Place them in a 350 degrees F preheated oven and toast for 5 to 10 minutes. You’ll be able to smell them when they’re done.
- You can replace the pecans with walnuts in this recipe.
- For extra coconut flavor, you can add 1/2 teaspoon of coconut extract to the cake batter.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Italian Cream Cake
Step 1: Whisk together the flour, cornstarch, baking soda, and baking powder. Set aside.
Step 2: In a separate bowl, beat the butter, granulated sugar, and brown sugar until creamy.
Step 3: Add in the extracts and then the eggs one at a time. Mix until combined.
Step 4: In a small bowl, add in the vinegar and heavy cream. Stir and let it sit for 5 to 10 minutes until thickened.
Step 5: Alternate adding the dry ingredients and the soured cream mixture to the wet ingredients starting and ending with the dry ingredients.
Step 6: Fold in half of the coconut and pecans.
Step 7: Divide the batter evenly between three greased and floured 9-inch cake pans. Bake at 350 degrees F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Step 8: Toast the coconut. Spread the remaining coconut on a baking sheet and bake for 8 to 12 minutes, stirring every few minutes until golden brown.
Step 9: To make the cream cheese frosting, beat the cream cheese and butter until smooth. Add the extracts and powdered sugar and beat until light and fluffy.
Step 10: Assemble the cake.
How to Store and Freeze
Because of the cream cheese frosting, store covered in the refrigerator for up to 5 days. Let the slices sit at room temperature for about 20 minutes before sering. The cake can be stored covered at room temperature for up to 2 days, if you plan on eating it quickly.
To freeze the unfrosted cake layers, wrap them tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil for up to 2 months. Frost the cake while the layers are still frozen or let them out at room temperature for 1 to 2 hours before frosting.
Recipe FAQs
Despite the name, this cake is actually a Southern classic known for its combination of coconut, pecans, and cream cheese frosting.
Yes, bake the batter in a 9×13-inch pan and adjust the bake time to about 30 to 35 minutes. Be sure to keep a close on the cake while once it gets to 25 minutes since I’m just estimating the time it will be done.
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Italian Cream Cake
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Ingredients
Cake
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup salted butter room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 5 large eggs
- 1 cup heavy cream
- 1 1/2 teaspoons white vinegar
- 14 ounces sweetened shredded coconut divided
- 1 1/2 cups chopped pecans divided
Frosting
- 16 ounces cream cheese room temperature
- 1 cup salted butter room temperature
- 8 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
Cake
- Preheat the oven to 350 degrees F. Grease 3 9-inch round cake pans with nonstick cooking spray. Add 1 tablespoon of flour to each cake pan and swirl it around until bottom and sides are well coated in flour. Tap out any excess flour into the garbage.
- In a medium mixing bowl, add the 2 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon salt. Whisk until well combined. Set aside.
- In a large mixing bowl, add the 1 cup salted butter, 1 1/2 cups granulated sugar, and 1/2 cup light brown sugar. Beat using a hand mixer on medium speed until creamed.
- Add 2 teaspoons vanilla extract, 1 teaspoon almond extract, and 5 large eggs, one egg at a time, beating in one until incorporated before adding the next. Scrape down the sides after each addition.
- In a small bowl, add the 1 1/2 teaspoons white vinegar and 1 cup heavy cream. Stir together and let sit for 5 to 10 minutes until thickened.
- Alternate adding the dry ingredients and soured heavy cream to the butter mixture, starting and ending with flour.
- Once the batter comes together, scrape down the sides. Add in 7 ounces of coconut and 3/4 cup chopped pecans. Stir until evenly distributed.
- Divide the batter evenly into the 3 prepared cake pans.
- Place in the preheated oven and bake for 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean or with moist crumbs.
- Place the pans on a wire rack to cool.
Toasting Shredded Coconut
- Pour the remaining 7 ounces shredded coconut on a baking sheet and spread it out evenly.
- Place the baking sheet in the 350 degrees F oven for 8 to 12 minutes, stirring every 2 to 3 minutes to help with even browning.
- Remove the coconut from the oven when it’s golden brown and let cool.
Frosting
- Add the 16 ounces cream cheese and 1 cup salted butter in a large mixing bowl. Beat using a hand mixer on medium speed until smooth.
- Add the 2 teaspoons vanilla extract and 1/2 teaspoon almond extract. Beat until combined.
- Add the 8 cups powdered sugar and mix on low speed until most of the powdered sugar is incorporated. Turn the mixer on medium speed and finish mixing until the frosting is smooth and fluffy. You can add 1 tablespoon of cream or milk at time and mix in well, until you reach your desired consistency. I didn’t need it.
Assemble the Cake
- Place the first cooled layer of cake on a cake plate or cake board.
- Add a scoop of frosting and spread evenly out, pushing any excess frosting over the edge.
- Sprinkle 1 to 2 teaspoons of toasted coconut and chopped pecans on top.
- Place the second cooled layer of cake on top and give it a gentle wiggle to press it into the frosting and make sure it’s even.
- Repeat adding and spreading out the frosting and adding the toasted coconut and pecans.
- Add the third cooled layer of cake. Give it a gentle wiggle to make sure it’s pressed into the frosting and even.
- Add 2 to 3 large scoops of frosting on top of the cake. Spread the frosting evenly over the top of the cake and work it down the sides until the entire cake is frosted. You will need to add more frosting as you work down the sides of the cake. Smooth out the frosting as much as possible.
- Press the toasted coconut into the frosting. Sprinkle the remaining chopped pecans on the cake.
- Store the cake in the refrigerator.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)