Southern Italian Cream Cake with Coconut and Pecans 🥥🍰

Print Recipe Jump to Recipe

Hi, I’m Raya, welcome back to my kitchen! 👋 Today I’m sharing a Southern classic that deserves a spot on every holiday table, my Italian cream cake. It has three tender cake layers packed with sweet coconut and crunchy toasted pecans, all covered in a thick, tangy cream cheese frosting. Despite the name, this cake is a Southern American tradition, and it is famous for its light, almost fluffy crumb. If you love coconut cake and carrot cake, you are going to fall in love with this one! Grab your mixing bowls, and let us bake this beauty together.

Why You’ll Love This Recipe 💕

• Light, Fluffy Crumb: Whipped egg whites give the layers a soft, airy texture that stays moist for days.
• Coconut and Pecan in Every Bite: Sweet coconut and toasted pecans add flavor and a lovely little crunch.
• Creamy, Tangy Frosting: Cream cheese frosting balances the sweetness of the cake perfectly.
• Perfect for Holidays: It is elegant, festive, and easy to serve to a crowd at Easter, Thanksgiving, or Christmas.
• Make-Ahead Friendly: You can bake the layers a day early and frost on the day you serve.

Key Ingredients for Italian Cream Cake 🛒

For the Coconut Pecan Cake Layers

• Unsalted Butter (1/2 cup / 115g, softened) and Vegetable Oil (1/2 cup / 120ml): Butter brings flavor, oil keeps the cake moist.
• Granulated Sugar (2 cups / 400g): Sweetens and helps create a tender crumb.
• Large Eggs (5, separated, room temperature): The yolks add richness and the whipped whites add lift.
• All-Purpose Flour (2 cups / 250g): Gives the cake structure.
• Baking Soda (1 tsp) and Fine Sea Salt (1/2 tsp): For rise and balance.
• Buttermilk (1 cup / 240ml, room temperature): Makes the crumb soft and slightly tangy.
• Pure Vanilla Extract (2 tsp): Rounds out the flavor.
• Sweetened Shredded Coconut (1 cup / 85g): Adds sweetness and chew.
• Chopped Toasted Pecans (1 cup / 115g): Adds crunch and a nutty flavor.

For the Cream Cheese Frosting

• Full-Fat Cream Cheese (16 oz / 450g, cold): Cold cream cheese keeps the frosting thick.
• Unsalted Butter (1 cup / 225g, softened): Adds richness and body.
• Powdered Sugar (5 cups / 600g, sifted): Sweetens and thickens.
• Vanilla Extract (2 tsp) and Fine Sea Salt (1/4 tsp): For balance.

For Decorating

• Toasted Pecans (1/2 cup / 55g, chopped) and Toasted Shredded Coconut (1/2 cup / 40g): Pressed on the sides and sprinkled on top.

Baker’s Note: Toasting the pecans and coconut takes just a few minutes, and it makes a huge difference in flavor! Spread them on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, stirring once, until golden and fragrant. If you love creamy, cream cheese frosted cakes, you may also like my Black Velvet Cake and my Strawberry Crunch Cake.

Step-by-Step Instructions 👩‍🍳

Step 1: Toast the Nuts and Coconut

Preheat your oven to 350°F (175°C). Toast the pecans and coconut on separate baking sheets for 5 to 8 minutes, watching the coconut closely because it browns fast. Let both cool completely, then set aside the decorating portions.

Step 2: Prepare the Pans

Grease three 8-inch (20 cm) round cake pans, line the bottoms with parchment paper, and grease the paper.

Step 3: Make the Batter

Beat the butter, oil, and sugar for 3 minutes until light and fluffy. Add the egg yolks one at a time, then the vanilla. In another bowl, whisk the flour, baking soda, and salt. Add the dry ingredients to the butter mixture in 3 parts, alternating with the buttermilk, starting and ending with the flour. Fold in the coconut and chopped pecans.

Step 4: Whip and Fold the Egg Whites

In a clean bowl, beat the egg whites until stiff peaks form. Fold about a third into the batter to lighten it, then gently fold in the rest until no white streaks remain. Do not stir hard, or you will lose the air.

Step 5: Bake the Layers

Divide the batter evenly between the pans and bake for 25 to 30 minutes, until golden and a toothpick comes out clean. Cool 10 minutes in the pans, then cool completely on a wire rack.

Step 6: Make the Frosting and Assemble

Beat the softened butter for 2 minutes. Add the cold cream cheese and beat just until smooth. Add the powdered sugar in batches, then the vanilla and salt, and beat until fluffy. Spread about 1 cup of frosting between each layer, cover the top and sides with the rest, then press toasted pecans on the sides and sprinkle coconut on top. Chill for 30 minutes before slicing.

Baker’s Tips for Success 💡

• Fold, Do Not Stir: Gentle folding keeps the egg whites airy, which is the secret to this cake’s light crumb.
• Toast the Nuts and Coconut: Toasting boosts flavor and keeps the pecans crisp inside the soft cake.
• Use a Clean, Dry Bowl for Egg Whites: Even a drop of yolk or grease stops the whites from whipping to stiff peaks.
• Do Not Overmix the Frosting: Overbeaten cream cheese frosting turns runny, so stop as soon as it is smooth.
• Cool the Layers Completely: Warm cake melts the frosting and makes the layers slide.

Want to learn more about this Southern favorite? 🥥 Read about the history and variations of the Italian cream cake.

How to Serve Italian Cream Cake 🍽️

Let the cake rest at room temperature for 20 to 30 minutes before slicing so the frosting softens. It is wonderful with hot coffee, a scoop of vanilla ice cream, or fresh berries on the side.

How to Store Italian Cream Cake 🧊

• In the Refrigerator: Store the cake covered for up to 5 days because of the cream cheese frosting.
• At Room Temperature: Leave it out for no more than 2 hours when serving.
• In the Freezer: Freeze unfrosted layers wrapped tightly for up to 3 months, or freeze individual slices for up to 1 month.

Frequently Asked Questions ❓

Why is it called Italian cream cake?

The name is a bit of a mystery, since the cake is not Italian and is mostly associated with the American South. It is often linked to Italian-American bakers, but the exact origin is unclear.

Can I use unsweetened coconut?

Yes. Use the same amount of unsweetened shredded coconut and add 2 extra tablespoons of sugar to the batter to make up for the sweetness.

Can I leave out the pecans?

Absolutely. You can skip them or replace them with walnuts or more coconut. The cake will still be moist and delicious.

Can I make Italian cream cake ahead of time?

Yes. Bake the layers up to 2 days ahead and keep them wrapped at room temperature. Frost the cake the day before or the day you serve it.