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Italian Cream Cake

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A delightful Italian Cream Cake featuring layers of moist cake topped with rich cream cheese frosting, shredded coconut, and pecans.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 8 oz cream cheese, softened
  • 4 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare three 9-inch round cake pans.
  2. Whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredients alternating with the buttermilk until just combined.
  6. Fold in the shredded coconut and chopped pecans.
  7. Divide the batter evenly among the prepared pans and bake for 25-30 minutes.
  8. Cool the cakes in the pans for 10 minutes, then remove and cool completely on wire racks.
  9. Beat together the cream cheese, softened butter, powdered sugar, and vanilla for the frosting.
  10. Frost between the layers and on top and sides of the cooled cake.
  11. Decorate with additional shredded coconut and chopped pecans if desired.
  12. Serve and enjoy your Italian Cream Cake!

Notes

For best results, ensure all ingredients are at room temperature.

Nutrition

Find it online: https://tashirecipez.com/italian-cream-cake-recipe/

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