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–+ servings
A whole Italian Cream Cake with smooth white frosting and crunchy chopped nuts.

Italian Cream Cake

5 from 1 vote
Aliana Recipes
Fluffy, nutty, and deeply rich. This towering dessert features toasted coconut and pecans layered with a thick, tangy cream cheese finish for a highly satisfying weekend treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings:12 people
Course:Dessert
Cuisine:American
Calories:850kcal
Cost:$18
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ⅔ cups all-purpose flour Builds the structural base
  • 2 cups granulated sugar Sweetens the batter evenly
  • 1 teaspoon baking powder Aids in rising
  • ½ teaspoon baking soda Activates with buttermilk
  • 1 teaspoon table salt Balances the sweetness
  • 12 tablespoons unsalted butter Softened and cut into pieces
  • 1 ½ cups buttermilk Room temperature preferred
  • 2 large eggs Room temperature preferred
  • 1 teaspoon vanilla extract For the cake batter
  • ½ teaspoon almond extract For the cake batter
  • 1 cup sweetened shredded coconut Plus extra toasted for garnish
  • 1 cup coarsely chopped pecans Plus extra halves for garnish
  • 1 cup unsalted butter Softened, for frosting
  • 16 ounces cream cheese Softened, for frosting
  • 8 cups powdered sugar Thickens the frosting

Equipment

  • 3 three 8-inch cake pans For baking the layers
  • 1 Electric mixer For blending the batter and frosting
  • 1 Spatula For folding ingredients gently
  • 1 cake leveler Optional, for flat layers

Method
 

  1. Grease and line three round baking pans with parchment paper.
    Hands pressing smooth white parchment paper into the bottom of a metal pan.
  2. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Mix the softened butter into the dry ingredients one piece at a time until the texture becomes sandy.
    Metal beaters mixing firm yellow butter chunks into white flour in a bowl.
  4. Slowly drizzle the buttermilk, eggs, and extracts into the sandy mixture while the mixer runs on low to hydrate the flour properly.
  5. Stir the shredded coconut and chopped pecans into the batter using a rubber spatula.
  6. Divide the batter between the pans and bake at 350 degrees Fahrenheit for thirty minutes.
  7. Beat the butter, cream cheese, and powdered sugar together before spreading it evenly between the cooled layers and over the outside.

Nutrition

Serving: 180g (1 slice)Calories: 850kcalCarbohydrates: 115gProtein: 8gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 115mgSodium: 420mgPotassium: 180mgFiber: 3gSugar: 92gVitamin A: 1200IUCalcium: 110mgIron: 2.5mg

Notes

Allow the baked layers to cool entirely before attempting to frost them; applying the dairy coating to warm cake will cause the structure to melt and slide.