This Italian Cream Cake is a rich and indulgent dessert that is perfect for any special occasion. With layers of moist cake, crunchy pecans, and creamy frosting, this cake is sure to impress your guests. It’s a classic recipe that never disappoints!

Preparation time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes | Serves: 12


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


  1. Preheat the oven to 350°F and grease and flour three 9-inch round cake pans.
  2. In a medium mixing bowl, whisk together the flour and baking soda. Set aside.
  3. In a large mixing bowl, cream together 1/2 cup butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
  4. Add the flour mixture alternatively with the buttermilk, beginning and ending with the flour mixture. Fold in the coconut and pecans.
  5. Pour the batter evenly into the prepared cake pans and bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
  6. For the frosting, cream 1/2 cup butter and cream cheese in a mixing bowl until smooth. Add vanilla and gradually beat in powdered sugar until smooth and creamy.
  7. Spread frosting between layers and on top and sides of cake. Sprinkle with additional pecans if desired. Refrigerate until ready to serve.

Nutrition Information:

Calories: 450 || Carbohydrates: 60g || Protein: 5g || Fat: 22g || Saturated Fat: 12g || Cholesterol: 95mg || Sodium: 260mg || Potassium: 150mg || Fiber: 2g || Sugar: 45g

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