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Italian Cream Cake

Italian Cream Cake

Italian Cream Cake

You know the cake recipes where it’s in the shape of a bundt cake and you get to dig your fork straight into the middle of that gooey goodness? Well, I don’t suppose that one doesn’t count as a cake recipe, but I do have a better idea. This classic Italian cream cake doesn’t have any complicated ingredients or time-consuming instructions. This awesome dessert can be made up in mere minutes and is the perfect way to surprise your family and friends.

  • 14 oz package sweetened flaked coconut divided
  • ½ tsp pure almond extract
  • 2 cups all-purpose flour
  • 1 cup whole buttermilk
  • 5 large eggs
  • 1 cup salted butter softened
  • ½ cup light brown sugar
  • 1 tsp baking soda
  • 1 ½ cup granulated sugar
  • ½ tsp baking powder
  • 2 tsp pure vanilla extract
  • 1 ½ cup pecan pieces toasted divided


  • 1 cup unsalted butter softened
  • ½ tsp pure almond extract
  • reserved coconut toasted
  • 2 lb powdered sugar
  • 2 tsp pure vanilla extract
  • ½ cup reserved toasted pecans
  • 2 blocks of cream cheese softened (8oz)
  1. Heat the oven to 350 F. Butter and flour round cake pans or spray with baking spray.
  2. Sift together the flour, baking soda, and baking powder.
  3. Place the butter, granulated and brown sugar, cream, vanilla, and almond extracts in a bowl. Beat the mixture for about 3 to 4 minutes until it becomes creamy and has a light
    beige color.
  4. We add eggs each time and beat well after each addition.
  5. Add the dry ingredients alternately with the curd. After everything is added, increase the mixer speed and beat until completely combined.
  6. Mix by hand half the coconut and one cup of the toasted pecans.
  7. Divide the mixture evenly between cake molds. Bake for 25-30 minutes, until a toothpick inserted in the center, comes back clean. Then let it cool down.

To decorate:

  1. Cream cheese and butter together until light in color. Add almond and vanilla extracts. Then gradually add the powdered sugar while whisking until it becomes creamy and smooth.
  2. Place wax paper strips on edge of the cake plate.
  3. Lay the cake between the layers, sprinkling each with toasted pecan pieces. Add the final layer and line up the top and sides.
  4. Press the toasted coconut on both sides. Then decorate the top as desired with the rest of the mashed pecans.
  5. Store in the refrigerator until serving.