Italian Cream Cake
This Italian Cream Cake is a rich layer cake filled with coconut and pecans and frosted with a thick cream cheese frosting. It's the perfect cake for Easter, Christmas, or any other holiday and simple enough to make anytime!
Servings: 8 slices
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
Storage: Store covered or in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition
Calories: 1929kcal | Carbohydrates: 228g | Protein: 15g | Fat: 112g | Saturated Fat: 65g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 2g | Cholesterol: 315mg | Sodium: 938mg | Potassium: 515mg | Fiber: 5g | Sugar: 194g | Vitamin A: 2777IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 4mg
