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!
Servings: 20 servings
Calories: 438kcal
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.
Nutrition
Calories: 438kcal | Carbohydrates: 30g | Protein: 5g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 193mg | Potassium: 150mg | Fiber: 2g | Sugar: 19g | Vitamin A: 805IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 1mg
