Italian Cream Cake
Indulge in the creamy delight of Italian cream cake, where fluffy vanilla layers meet rich cream cheese frosting and a sprinkle of toasted coconut. This indulgent dessert transforms any gathering into a festive celebration, leaving everyone craving more. Perfect for birthdays, anniversaries, or simply to brighten up a regular day, this easy-to-make recipe is sure to impress guests with its stunning presentation and delicious flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 4 large eggs
- 1 cup buttermilk
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup chopped pecans or walnuts (lightly toasted)
- 8 oz cream cheese (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time.
- In another bowl, sift flour, baking powder, and salt. Gradually add to the butter mixture, alternating with buttermilk.
- Fold in coconut and nuts gently.
- Divide batter between pans and bake for 25–30 minutes until golden brown.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat cream cheese until smooth, then gradually add powdered sugar and vanilla; whip in heavy cream until fluffy.
- Assemble by layering cakes with frosting in between and covering the top and sides.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg