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Italian Cream Cake

This decadent Italian Cream Cake, a Southern classic, features moist coconut-pecan cake layers topped with a luscious cream cheese frosting. The rich, nutty crunch of toasted pecans combined with a hint of coconut makes every bite irresistible, perfect for special occasions or a treat any day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter 1 stick, softened
  • ½ cup vegetable oil
  • 2 cups granulated sugar
  • 5 large eggs separated (yolks and whites used separately)
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract optional but traditional
  • 1 cup buttermilk room temperature
  • 1 cup shredded sweetened coconut
  • 1 cup finely chopped pecans lightly toasted
For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter 1 stick, softened
  • 4 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • ½ cup finely chopped pecans for garnish
  • 2 tablespoons shredded coconut for garnish (optional)

Equipment

  • Cake pans
  • Mixing bowls
  • Electric mixer
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F. Grease and flour three 8-inch cake pans (or two 9-inch pans) and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large bowl, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy.
  4. Separate the eggs. Add the egg yolks to the butter mixture one at a time along with the vanilla extract and coconut extract (if using).
  5. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the flour mixture.
  6. Gently fold in the shredded coconut and chopped toasted pecans.
  7. Beat the reserved egg whites until stiff peaks form and carefully fold them into the batter to achieve an airy texture.
  8. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the cake layers to cool completely on a cooling rack.
  10. For the cream cheese frosting, beat together the softened cream cheese and butter. Gradually add the sifted powdered sugar and vanilla extract until smooth.
  11. Once the cake is cool, spread the frosting between layers and over the top and sides. Garnish with the remaining chopped pecans and shredded coconut, if desired.

Notes

This Italian Cream Cake is a true Southern classic that pairs moist coconut-pecan cake layers with a tangy, rich cream cheese frosting. For best results, ensure all dairy products are at room temperature to create a smooth, homogeneous batter. You can customize the cake by making substitutions for dairy or nuts based on dietary needs, and it pairs perfectly with vanilla ice cream, fresh berries, or a cup of coffee. Enjoy the homemade charm—even if the layers aren’t perfectly even, the delicious taste makes up for it.