Description
A moist and tender Italian cream cake featuring shredded coconut and toasted pecans, topped with a rich and tangy cream cheese frosting. This easy homemade dessert is a crowd-pleaser perfect for any occasion.
Ingredients
- 2 ¾ cups all-purpose flour (345g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (227g)
- 2 cups granulated white sugar (400g)
- 5 large eggs
- 1 cup buttermilk (240ml) (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- ¾ cup sour cream (180ml), full-fat
- 2 teaspoons pure vanilla extract
- 1 ½ cups shredded sweetened coconut (135g), toasted
- 1 cup chopped pecans (120g), toasted
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened (225g), full-fat
- ½ cup unsalted butter, softened (113g)
- 3 ½ cups powdered sugar, sifted (440g)
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (15-30ml), optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Toast pecans and shredded coconut in a dry skillet over medium heat for about 5 minutes until fragrant and golden. Let cool.
- In a medium bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, mix buttermilk, sour cream, and vanilla extract.
- Alternately add the flour mixture and buttermilk mixture to the butter-egg batter, starting and ending with the flour mixture. Mix on low speed just until combined after each addition.
- Gently fold in toasted coconut and pecans using a spatula.
- Divide batter evenly between prepared pans and smooth tops.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Avoid opening oven early.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and vanilla extract, beating until fluffy. Add heavy cream if frosting is too thick.
- If cakes have domed tops, level with a serrated knife.
- Place one cake layer on a serving plate, spread a thick layer of frosting, then top with the second layer.
- Frost the top and sides evenly and sprinkle extra toasted pecans on top.
- Chill the cake for at least 1 hour before slicing to let frosting firm up and flavors meld.
Notes
[‘Toast coconut and pecans to enhance flavor and texture.’, ‘Use full-fat dairy products for best moisture and flavor.’, ‘Avoid overmixing after adding flour to prevent tough cake.’, ‘Room temperature ingredients blend better and create lighter texture.’, ‘Cake layers can be baked a day ahead and refrigerated before frosting.’, ‘Chill cake after frosting for cleaner slices.’, ‘Optional: add 1 teaspoon almond extract for a flavor twist.’, ‘For gluten-free version, substitute flour with gluten-free baking blend containing xanthan gum.’]
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 420
- Sugar: 30
- Sodium: 210
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: Italian cream cake, coconut cake, pecan cake, cream cheese frosting, homemade dessert, moist cake, easy cake recipe