Italian Cream Cake with Cream Cheese Pecan Frosting Recipe

If you’ve been hunting for that perfect dessert to impress your friends or family, you’re about to find your new favorite. This Italian Cream Cake with Cream Cheese Pecan Frosting Recipe blends tender, moist layers studded with toasted coconut and pecans alongside a luscious, tangy cream cheese frosting that’s studded with crunchy pecans. Every bite is a delightful dance of textures and flavors, making it an unforgettable dessert experience you’ll want to savor again and again.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is key to making this cake a standout. Each component plays a vital role in crafting that perfect balance of flavor, moisture, and texture, from the richness of butter and cream cheese to the sweet crunch of toasted pecans and coconut.

• 5 large eggs: Room temperature and separated to create a light, airy cake structure.
• ½ cup unsalted butter: Adds richness and tender crumb.
• ½ cup vegetable shortening: Helps maintain moisture and softness.
• 2 cups granulated sugar: Sweetens and contributes to the tender texture.
• 2 cups all-purpose flour: The base that provides structure to your cake.
• 1 teaspoon kosher salt: Enhances all the flavors without being salty.
• 1¼ teaspoons baking soda: Leavens the cake to light perfection.
• 1 cup buttermilk: Adds acidity for tender crumb and depth of flavor.
• 1 teaspoon pure vanilla extract: Provides warm, aromatic sweetness.
• 1 teaspoon coconut extract (optional): Intensifies coconut presence for that tropical twist.
• 1 cup chopped pecans: Toasted to bring out their buttery crunch.
• 1 cup sweetened shredded coconut: Toasted for extra texture and flavor.
• ¾ cup unsalted butter (for frosting): Ensures smooth, creamy frosting consistency.
• 2¼ cups powdered sugar: Sweetens and thickens the frosting just right.
• ¼ cup cream of coconut: Adds subtle sweetness and coconut creaminess to frosting.
• ¼ cup sour cream: Gives the frosting tang and silkiness.
• 1 teaspoon pure vanilla extract (for frosting): Enhances overall flavor profile.
• ¼ teaspoon kosher salt (for frosting): Balances sweetness and brightens flavors.
• 16 ounces cream cheese: The star of the frosting, adding tang and richness.
• ¾ cup whole pecans: Toasted and folded into frosting for crunch and decorative appeal.

How to Make Italian Cream Cake with Cream Cheese Pecan Frosting Recipe

Step 1: Prepare Your Ingredients and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cakes release easily after baking. Make sure all your ingredients are at room temperature, as this will help the batter come together smoothly and bake evenly.

Step 2: Toast Pecans and Coconut

Toast the chopped pecans and shredded coconut in a dry pan over medium heat until they are golden brown and fragrant. This step amplifies their flavors and adds a toasty crunch that really elevates the cake.

Step 3: Beat the Butter, Shortening, and Sugar

In a large mixing bowl, cream together the unsalted butter, vegetable shortening, and granulated sugar until light and fluffy. This process incorporates air, which helps to keep the cake light and tender.

Step 4: Add Egg Yolks and Extracts

One at a time, beat in the egg yolks, followed by the vanilla and optional coconut extract. The egg yolks add moisture and richness, while the extracts infuse the batter with their warm, sweet aromas.

Step 5: Mix Dry Ingredients and Buttermilk

In a separate bowl, whisk together the flour, salt, and baking soda. Then, alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. This alternating method keeps the batter smooth and prevents overmixing.

Step 6: Beat Egg Whites to Soft Peaks

In a clean bowl, beat the egg whites until they form soft peaks. Gently fold them into the batter, which introduces lightness and airiness, making the cake beautifully fluffy.

Step 7: Fold in Toasted Coconut and Pecans

Carefully fold in the toasted coconut and chopped pecans, ensuring even distribution without deflating your batter.

Step 8: Bake the Cake Layers

Divide the batter evenly between the prepared pans and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.

Step 9: Prepare the Cream Cheese Pecan Frosting

For the frosting, beat together the cream cheese, butter, powdered sugar, cream of coconut, sour cream, vanilla extract, and salt until smooth and creamy. Finally, gently fold in the toasted whole pecans, saving some for garnish.

Step 10: Assemble and Frost

Place one cake layer on your serving plate. Spread a generous layer of frosting over it, then top with the second cake layer. Frost the top and sides of the cake evenly. Garnish with the reserved toasted pecans for that irresistible final touch.

How to Serve Italian Cream Cake with Cream Cheese Pecan Frosting Recipe

Garnishes

Adding toasted pecan halves and a sprinkle of shredded coconut on top of the finished cake creates an inviting visual and boosts the nutty, coconut flavor. A drizzle of caramel sauce can also add a touch of indulgence.

Side Dishes

This decadent cake pairs beautifully with fresh berries or a simple scoop of vanilla bean ice cream. The creaminess of the ice cream complements the richness of the frosting, while berries add a bright, refreshing contrast.

Creative Ways to Present

Serve the cake on a rustic wooden board with a few extra pecans and coconut flakes scattered around for that cozy, homemade vibe. Or try individual mini versions in ramekins decorated with candied pecans for an elegant touch at gatherings.

Make Ahead and Storage

Storing Leftovers

Cover the cake tightly with plastic wrap or store it in an airtight container and keep it refrigerated. It will stay fresh and moist for up to 4 days, allowing you to enjoy your Italian Cream Cake with Cream Cheese Pecan Frosting Recipe over several days.

Freezing

You can freeze the cake layers separately, wrapped well in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving to preserve the best texture and flavor.

Reheating

This cake is best served chilled or at room temperature, so it does not require reheating. If you prefer, let refrigerated slices sit out for about 30 minutes before serving to soften the frosting slightly and amplify the flavors.

FAQs

Can I substitute the vegetable shortening?

Yes, you can replace vegetable shortening with an equal amount of butter if you prefer. However, the shortening helps keep the cake extra moist and tender, so using all butter might slightly change the texture.

Is coconut extract necessary?

No, coconut extract is optional. The toasted coconut already contributes plenty of flavor, but adding a teaspoon of coconut extract will deepen the tropical notes if you’re a coconut lover.

Can I make this cake gluten-free?

You can use a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour. Keep an eye on the texture, as gluten-free flours can behave differently, but it should still be delicious.

How long does the frosting take to set?

After assembling your cake, it’s best to chill it for at least one hour before slicing. This resting time allows the frosting to firm up and makes for cleaner cuts.

Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds would be great alternatives, adding their own unique crunch and flavor, but pecans are traditional and give this cake its signature richness.

Final Thoughts

With its tender crumb, nutty coconut and pecan bits, and rich cream cheese frosting, this Italian Cream Cake with Cream Cheese Pecan Frosting Recipe is truly a dessert worth celebrating. It’s a recipe that brings joy to every occasion, whether an intimate family dinner or a festive gathering. So go ahead, gather your ingredients, and treat yourself to a slice of pure happiness.

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