This easy Southern Italian Cream Cake is a perfectly moist vanilla cake studded with chopped pecans and sweet shredded coconut, coated in a delicious, rich cream cheese frosting. Decorated with extra toasted nuts and sweet coconut on the outside, it looks as showstopping on a cake stand as it tastes.
I start this Italian cream cake with my classic Vanilla Cake Recipe as the base and add just enough pure almond extract to enhance the flavor without overpowering the sweet coconut and crunchy pecans. I love using a touch of almond extract in baked goods, like my Almond Cinnamon Rolls, but pairing it here with coconut and pecans takes it to another level. Coconut and almond complement each other so naturally, it is that same delicious combination I use in my Coconut Shortbread Cookies.
Table of contents
Key Ingredients & Substitutions
- Sour Cream: Adds incredible moisture and a tender crumb to the cake batter; full-fat plain Greek yogurt works as an equal 1-to-1 substitution.
- Pure Almond Extract: Brings out that signature sweet, nutty flavor that pairs perfectly with the vanilla, coconut, and pecans.
- Chopped Pecans: Adds a rich, nutty crunch throughout the cake layers; chopped walnuts make a great substitution if needed.
- Sweetened Shredded Coconut: Keeps the cake tender while providing that classic sweet flavor and chewy texture inside every slice.
- Cream Cheese: The essential key ingredient that gives the frosting its signature tangy, rich flavor to balance the sweet cake.
- Extra Pecans & Shredded Coconut: Used to garnish the outside of the frosted cake for a beautiful bakery-style look and added crunch.
See the recipe card below for the full list of ingredients and exact measurements.
How To Make Italian Cake with Cream Cheese Frosting
Here is a quick step-by-step look at how this cake comes together!
- Whisk together your dry ingredients, then cream the softened butter, oil, and sugar until light and fluffy before beating in the eggs and extracts.
- Mix the sour cream into the buttermilk, then alternate adding the dry ingredients and buttermilk mixture into the creamed base until smooth.
- Gently fold the chopped pecans and sweetened shredded coconut into the batter just until combined so the cake stays light and tender.
- Divide the batter evenly between your prepared cake pans and bake until golden brown and a toothpick comes out clean.
- Beat the softened butter and cream cheese together until smooth, then mix in the powdered sugar and vanilla until light and fluffy.
- Frost between the cooled cake layers, cover the outside, and press the extra pecans and coconut all around the sides for that classic bakery finish!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Use Room Temperature Ingredients: Make sure your eggs, buttermilk, sour cream, butter, and cream cheese are all at room temperature before starting. Room temperature ingredients whip up smoothly without overmixing, giving you fluffy cake layers and silky frosting.
- Toast the Pecans: Lightly toasting the chopped pecans for the batter or garnish in a dry skillet over medium heat for 3-5 minutes brings out an incredible, deep nutty flavor. Just make sure they cool completely before folding them into the batter!
- Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with the back of a knife rather than scooping directly from the bag. Scooping packs down the flour and can result in a dense cake layer instead of a light, fluffy crumb.
- Cool Layers Completely Before Frosting: Never apply cream cheese frosting to warm or lukewarm cake layers, as the butter and cream cheese will melt right off. Let the layers cool in the pans for 10 minutes, then transfer them to a wire rack until completely cool to the touch.
- Level Your Cake Layers: If your cake layers bake up with a slight dome in the center, use a serrated knife or cake leveller to trim them flat once they are completely cool. This ensures your cake layers stack straight and sturdy.
- Chill the Frosting if Soft: Cream cheese frosting is naturally softer than traditional buttercream. If your frosting feels too soft or loose to decorate with after whipping, pop the bowl into the fridge for 15-20 minutes to firm up before spreading or piping.
This is honestly one of my favorite cakes to make for the holidays! The combination of vanilla cake, sweet coconut, crunchy pecans, and tangy cream cheese frosting is just insanely delicious. I hope you get a chance to make this soon, and I hope it becomes a holiday favorite in your home, too!
-Sky🩷
If you tried this Easy Italian Cream Cake recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
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📖 Recipe
Easy Italian Cream Cake
This easy Italian cream cake features a moist vanilla base with a hint of almond, sweet coconut, and crunchy pecans, all covered in rich cream cheese frosting!
Ingredients
Cake
- 6 ounces unsalted butter softened
- ¼ cup vegetable oil
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 teaspoon almond extract
- 1 cup buttermilk room temperature
- ½ cup sour cream room temperature
- 2 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 cup sweetened shredded coconut
- ½ cup pecans finely chopped
Cream Cheese Frosting
- 8 ounces unsalted butter softened
- 16 ounces cream cheese softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut for garnish
- ½ cup pecans chopped (for garnish)
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- For the cake batter: Preheat your oven to 350°F. Line the bottoms of two 8-inch or 9-inch round cake pans with parchment paper and lightly grease the sides.
- In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, vegetable oil, and granulated sugar together on medium-high speed for 3-4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla bean paste and pure almond extract, scraping down the bowl as needed.
- In a separate small bowl, whisk the sour cream into the buttermilk.
- With the mixer on low speed, alternate adding the dry ingredients and the buttermilk mixture to the batter in 3 additions, starting and ending with the dry ingredients. Mix just until combined.
- Gently fold the 1 cup of sweetened shredded coconut and ½ cup of chopped pecans into the batter until evenly distributed. Do not overmix!
- Divide the batter evenly between the prepared cake pans. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes, then transfer to a wire rack to cool completely to room temperature.
- For the Cream Cheese Frosting: In a stand mixer fitted with the paddle attachment, beat the softened butter and softened cream cheese together on medium speed for 3-4 minutes until smooth and completely lump-free. Reduce speed to low and slowly add the sifted powdered sugar one cup at a time. Add the 1 teaspoon vanilla extract and mix until smooth.
- Assemble & Decorate: Place the first cooled cake layer on a cake plate or stand. Spread an even layer of cream cheese frosting over the top. Place the second cake layer on top and cover the top and sides of the cake with the remaining frosting.
- Mix together the remaining ½ cup chopped pecans and ½ cup shredded coconut and gently press around the sides and top edge of the cake. Enjoy!
Nutrition
Calories: 968kcalCarbohydrates: 104gProtein: 10gFat: 59gSaturated Fat: 31gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 179mgSodium: 415mgPotassium: 225mgFiber: 2gSugar: 77gVitamin A: 1522IUVitamin C: 0.3mgCalcium: 138mgIron: 2mg
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