This Italian Cream Cake is the ultimate celebration dessert, layering moist, nutty cake with rich cream cheese frosting and a sprinkle of toasted coconut and pecans. Despite its name, this cake has deep Southern roots and is beloved for its creamy texture, subtle sweetness, and indulgent flavors. Perfect for birthdays, holidays, or any special occasion, this show-stopping cake is sure to impress your guests and leave them craving more. Let’s bake up this decadent masterpiece!
Why You’ll Love This Recipe
- Rich and Creamy: The combination of cream cheese frosting and tender cake layers creates a luxurious mouthfeel.
- Nutty and Tropical Flavors: Toasted pecans and coconut add texture and depth to every bite.
- Perfectly Balanced Sweetness: Not overly sugary, making it ideal for those who prefer a more refined dessert.
- Classic Yet Elegant: A timeless Southern recipe that’s perfect for celebrations.
Ingredients You’ll Need
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large egg yolks (reserve the whites for later)
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans, toasted
For the Meringue (Egg Whites):
- 5 large egg whites
- ½ tsp cream of tartar
- ½ cup granulated sugar
For the Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 2 (8 oz) packages cream cheese, softened
- 1 tsp vanilla extract
- 4–5 cups powdered sugar (adjust for desired sweetness)
- Optional: Extra toasted coconut and pecans for garnish
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper for easy removal.
2. Make the Cake Batter
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
- Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour and baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract, shredded coconut, and toasted pecans.
3. Whip the Egg Whites
- In a clean, grease-free bowl, beat the egg whites and cream of tartar with a hand mixer or stand mixer on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the cake batter in three parts, being careful not to deflate the mixture.
4. Bake the Cake Layers
- Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
