Description
This Moist Italian Cream Cake is packed with sweet coconut, crunchy pecans, and fluffy cake layers, all finished with a rich cream cheese frosting. Perfect for holidays, birthdays, and special celebrations.
Moist Italian Cream Cake with Coconut & Pecans
If you’re looking for a truly unforgettable cake, this Italian Cream Cake is a classic that never disappoints. Despite its name, this beloved Southern-style dessert is known for its incredibly moist texture, delicate crumb, sweet coconut, crunchy pecans, and luxurious cream cheese frosting.
The secret lies in the whipped egg whites folded into the batter, creating light and airy layers that perfectly balance the richness of the frosting. Every slice is filled with flavor and texture, making it a stunning centerpiece for birthdays, holidays, family gatherings, and celebrations.
Whether you’re baking for a special occasion or simply treating yourself, this cake is guaranteed to impress.
Recipe Information
Prep Time: 20 minutes
Bake Time: 30 minutes
Total Time: 50 minutes
Difficulty: Intermediate
Servings: 12 slices
Nutrition Information
Per Slice
Calories: 450
Protein: 4g
Carbohydrates: 58g
Fat: 24g
Saturated Fat: 10g
Fiber: 1g
Sugar: 36g
Sodium: 180mg
Cholesterol: 75mg
Nutrition values are estimates and may vary depending on ingredients used.
Why You’ll Love This Recipe
- Exceptionally moist cake layers
- Rich cream cheese frosting
- Loaded with coconut and pecans
- Perfect celebration cake
- Beautiful presentation
- Make-ahead friendly
- Classic Southern favorite
- Crowd-pleasing dessert
Ingredients
For the Cake
- 2½ cups (310g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1 cup (85g) sweetened shredded coconut
- 1 cup (120g) chopped pecans
For the Cream Cheese Frosting
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3½ cups (420g) powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- ½ cup (60g) chopped pecans
- Extra coconut (optional)
Ingredient Notes
Buttermilk
Creates a tender crumb and adds a slight tang that balances the sweetness.
Coconut
Adds moisture, sweetness, and classic Italian Cream Cake flavor.
Pecans
Provide crunch and a delicious nutty contrast to the soft cake.
Cream Cheese
Creates the signature frosting that’s rich, tangy, and perfectly smooth.
Instructions
Step 1: Prepare the Pans
Preheat the oven to 175°C (350°F).
Grease three 8-inch cake pans or two 9-inch cake pans.
Dust lightly with flour and line the bottoms with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl whisk together:
- Flour
- Baking soda
- Salt
Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl beat the butter and sugar until light and fluffy.
This should take about 3–5 minutes.
Step 4: Add Egg Yolks
Add egg yolks one at a time.
Beat well after each addition.
Mix in the vanilla extract.
Step 5: Alternate Dry Ingredients and Buttermilk
Add the flour mixture in three additions, alternating with the buttermilk.
Mix until just combined.
Do not overmix.
Step 6: Fold in Coconut and Pecans
Gently stir in:
- Shredded coconut
- Chopped pecans
Step 7: Whip Egg Whites
In a clean bowl beat the egg whites until stiff peaks form.
Carefully fold the egg whites into the batter.
Mix gently to maintain as much air as possible.
Step 8: Bake
Divide the batter evenly among the prepared pans.
Smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cool
Allow cakes to cool in the pans for 10 minutes.
Remove and transfer to wire racks.
Cool completely before frosting.
Step 10: Make the Frosting
Beat together:
- Cream cheese
- Butter
Until smooth and creamy.
Gradually add powdered sugar.
Beat until fluffy.
Mix in vanilla extract.
Step 11: Assemble the Cake
Place one cake layer on a serving plate.
Spread frosting evenly over the top.
Repeat with remaining layers.
Frost the top and sides of the cake.
Step 12: Garnish
Sprinkle chopped pecans over the top.
Add extra coconut if desired.
Serve and enjoy.
Expert Tips
- Bring all ingredients to room temperature before mixing.
- Fold egg whites gently for the lightest texture.
- Cool cake layers completely before frosting.
- Toast pecans for deeper flavor.
- Chill the cake briefly before slicing for cleaner cuts.
Storage Instructions
Refrigerator
Store covered for up to 5 days.
Freezer
Freeze unfrosted cake layers for up to 3 months.
Make Ahead
Bake the layers one day in advance and frost before serving.
Variations
Toasted Coconut Version
Toast the coconut before adding it to the batter.
Walnut Italian Cream Cake
Replace pecans with walnuts.
Layer Sheet Cake
Bake in a 9×13-inch pan instead of round cake pans.
Extra Coconut Version
Add toasted coconut around the sides of the frosted cake.
Frequently Asked Questions
Why are egg whites whipped separately?
They create a lighter, fluffier cake texture.
Can I use walnuts instead of pecans?
Yes. Walnuts make an excellent substitute.
Does the cake need refrigeration?
Yes. Because of the cream cheese frosting, refrigerate leftovers.
Can I make this cake ahead?
Absolutely. Many bakers find the flavor improves after chilling overnight.
Final Thoughts
This Moist Italian Cream Cake combines tender cake layers, sweet coconut, crunchy pecans, and luxurious cream cheese frosting into one unforgettable dessert. Rich yet light, elegant yet comforting, it’s the perfect cake for celebrations, holidays, and special family gatherings.
