Italian Cream Cake

The combination of coconut and pecan flavors in this tender cake topped with cream cheese frosting is absolutely fantastic! Add toasted pecans and coconut on top to make this Italian Cream Cake irresistible!

This post may contain paid links. For more information, please see our disclosure policy.

Despite the name, an Italian Cream Cake does not actually have Italian origins. You can stand in an Italian bakery all day long, and you won’t find any Italian Cream Cakes. Instead, it seems that this dessert originated in the American South.

The first mention of Italian Cream Cake pops up in a Plano, Texas newspaper in 1937. Some say the recipe was written by an Italian baker…but there’s really no proof of that. Even though this cake isn’t even remotely Italian, it’s still mighty delicious! It features a flavorful butter cake base filled with coconut and pecans. After being frosted with a simple cream cheese frosting, the top is garnished with more toasted coconut and pecans. A slice of this cake is heaven on a plate!

Italian Cream Cake

This Italian Cream Cake is packed with coconut, pecan and almond flavors. While it’s traditionally made as a 3-layer cake, this version is baked in a 9″x13″ cake pan. Let’s take a look at the ingredients for making an Italian Cream Cake:

• Unsalted Butter, Granulated Sugar, Eggs, All-Purpose Flour and Salt. These basic cake ingredients form the base of the cake.
• Baking Soda, Baking Powder. The baking soda and baking powder help the cake rise in the oven so that it comes out nice and fluffy.
• Buttermilk. While traditional milk could be used in this recipe, buttermilk provides an extra depth of flavor in cakes. If you don’t keep buttermilk around (who does!?), then I recommend keeping buttermilk powder in the fridge. You can use the powder to whip up buttermilk whenever you need a little bit.

• Vanilla Extract and Almond Extract. Both provide flavor to the cake with the almond extract adding that extra layer of flavor that really takes this cake to a new level of flavor.
• Pecans. The crunch of the chopped pecans provides wonderful texture (and flavor) to the cake. There’s no need to toast the pecans that go into the cake, although feel free to toast them in advance if you’d like. I do recommend toasting the pecans that go on top of the cake though.
• Coconut. I use sweetened, shredded coconut in the cake and then unsweetened coconut flakes for the frosting.
• Cream Cheese, Unsalted Butter, Confectioner’s Sugar. The basic ingredients for a tasty cream cheese frosting. The tang of the frosting helps balance the sweetness of the cake.

This Italian Cream Cake is a classic Southern cake, and it’s absolutely fantastic! And since this version is baked in a cake pan, there’s no need to worry about decorating the cake. Just add the frosting to the cake while it’s still in the pan! Top it off with toasted pecans and toasted coconut flakes, and you’re all set for a party.

How to Store Leftovers

Leftover slices of this Italian Cream Cake should be stored in an airtight container in the refrigerator for up to 5 days. I personally like to let the cake come to room temperature before serving, but that’s just my personal preference.

This cake also freezes well! Just wrap the leftover slices in plastic wrap and place in a freezer bag. Freeze for up to 4 months. Let thaw overnight in the fridge or for an hour at room temperature.

I hope you enjoy this cake recipe as much as we do here in our house. I have many happy memories of seeing this cake at family gatherings as a kid. It’s a classic cake for a reason – Happy Baking!

Did you bake this Italian Cream Cake recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Italian Cream Cake

The combination of coconut and pecan flavors in this tender cake topped with cream cheese frosting is absolutely fantastic! Add toasted pecans and coconut on top to make this Italian Cream Cake irresistible!

5 from 3 votes

Print Pin Rate

Prep Time: 40 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 20 servings

Calories: 438kcal

Cook ModePrevent your screen from going dark

Ingredients

For the Cake

• 1½ cups unsalted butter room temperature
• 1½ cups granulated sugar
• 5 large eggs separated
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• 2 tsp vanilla extract
• ½ tsp almond extract
• 1 cup chopped pecans
• 1 cup sweetened coconut flakes

For the Cream Cheese Frosting

• ¾ cup coconut flakes
• ¾ cup chopped pecans
• 8 oz. cream cheese room temperature
• ½ cup unsalted butter room temperature
• 1-2 Tbsp milk
• 1 tsp vanilla extract
• 3 –3½ cups confectioner’s sugar

Instructions

For the Cake

• Preheat oven to 350°F.
• Grease a 9”x13” baking pan (or spray with nonstick cooking spray); set pan aside.
• Using a stand mixer, cream together butter and sugar until light and fluffy (~3-4 minutes on medium speed).
• Add egg yolks; mix until well combined.
• Using a medium bowl, add flour, baking soda, baking powder and salt; stir until well combined.
• Add half of the dry ingredients to the bowl with the butter/sugar mixture; stir until well combined.
• With mixer running on low speed, slowly pour in buttermilk, vanilla extract and almond extract; continue mixing until well combined.
• Add remaining dry ingredients; stir until well combined.
• Add chopped pecans and coconut flakes; stir until well combined.
• Using a separate bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Gently fold egg white mixture into cake batter mixture.
• Transfer batter into prepared pan; use an offset spatula to spread batter evenly.
• Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
• Place pan on a wire rack and let cool completely.

For the Cream Cheese Frosting

• Place coconut flakes in a large dry skillet over medium-low heat. Toast, stirring often, for 5-6 minutes, or until flakes are light golden brown. (Tip: Watch flakes closely as they burn quickly!) Set toasted coconut flakes aside.
• Using the same large dry skillet, add the chopped pecans. Toast, stirring often, for 5-6 minutes, or until pecans are fragrant and lightly toasted. Set toasted pecans aside.
• Using a countertop mixer, cream together the cream cheese and butter until fully combined.
• Add milk, vanilla extract and powdered sugar (1 cup at a time) until frosting reaches desired consistency.
• Beat on medium-high speed for 2-3 minutes, or until fluffy.
• Spread frosting evenly on top of cooled cake.
• Garnish top with toasted coconut and reserved chopped pecans.

Looking for more classic Southern cake recipes? Check out these other favorites: