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Classic Moist Italian Cream Cake

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A moist and tender Italian cream cake with toasted coconut and pecans, topped with a rich and tangy cream cheese frosting. Perfect for celebrations or a comforting homemade treat.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 5 large eggs, room temperature
  • 1 cup (240 ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup (about 80 g) sweetened shredded coconut, toasted
  • 1 cup (about 120 g) chopped pecans, toasted
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 3 to 4 cups (360–480 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Toast the shredded coconut and chopped pecans separately in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes each. Set aside to cool.
  3. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
  4. Using an electric mixer, beat softened unsalted butter with granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
  6. Reduce mixer speed to low. Alternately add the flour mixture and buttermilk in three additions, starting and ending with flour. Mix just until combined.
  7. Gently fold in the toasted coconut and pecans with a spatula, being careful not to deflate the batter.
  8. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in their pans for 10 minutes, then turn out onto cooling racks to cool completely before frosting.
  10. Beat softened cream cheese and softened butter together until smooth.
  11. Gradually add powdered sugar and vanilla extract. Beat until fluffy, about 3-5 minutes. Add a pinch of salt to balance the sweetness.
  12. Place one cake layer on a serving plate. Spread a thick layer of cream cheese frosting on top.
  13. Add the second layer and frost the top and sides evenly.
  14. Sprinkle a few toasted pecans and coconut flakes on top for garnish.

Notes

Use softened butter for best creaming results. Toast coconut and pecans for enhanced flavor. Avoid overmixing after adding flour to keep the cake tender. Frost only when cake is completely cool to prevent melting. For dairy-free version, substitute butter and cream cheese with plant-based alternatives and use coconut milk with lemon juice instead of buttermilk. Brushing cake layers with buttermilk before frosting helps keep it moist.

Nutrition

Keywords: Italian cream cake, moist cake, cream cheese frosting, toasted coconut, pecans, homemade cake, easy cake recipe, celebration cake

Find it online: https://tempotaste.com/classic-moist-italian-cream-cake-recipe-easy-homemade-cream-cheese-frosting-tutorial/