This Italian Creme Cake is a delicious and decadent dessert that is perfect for any special occasion. With layers of moist cake, fluffy cream cheese frosting, and crunchy pecans, this cake is sure to impress your guests. Enjoy a taste of Italy with this irresistible treat!

Preparation time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes | Serves: 8


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


  1. Preheat the oven to 350°F and grease and flour three 9-inch round cake pans.
  2. Spread the chopped pecans on a baking sheet and toast in the oven for 6-8 minutes, or until fragrant. Let cool.
  3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. In a separate bowl, combine the flour, baking soda, and salt. Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in the vanilla extract, toasted pecans, and shredded coconut.
  5. Divide the batter evenly among the prepared cake pans and 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 remove to wire racks to cool completely.
  6. Once the cakes are completely cooled, assemble the cake by spreading cream cheese frosting between the layers and on top and sides of the cake.
  7. Decorate with additional pecans and coconut, if desired. Enjoy!

Nutrition Information:

Calories: 450 || Carbohydrates: 38g || Protein: 6g || Fat: 31g || Saturated Fat: 16g || Cholesterol: 105mg || Sodium: 350mg || Potassium: 180mg || Fiber: 2g || Sugar: 22g || Vitamin A: 15% || Vitamin C: 0.1% || Calcium: 6% || Iron: 10%

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