Italian Cream Cake
Italian Cream Cake is a delightful dessert that combines layers of moist vanilla cake with toasted coconut and crunchy pecans, all draped in rich cream cheese frosting. This elegant cake is perfect for birthdays, holidays, or any special gathering. Each slice offers a harmonious blend of flavors and textures, evoking nostalgia with every bite. Whether served at a festive table or enjoyed alone, this cake promises to impress!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 cup cream cheese (full-fat)
- 1 cup coconut flakes (toasted)
- 1 cup chopped pecans
- 2 tsp baking powder
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour and baking powder; set aside.
- In another bowl, beat softened butter and sugar until light and fluffy, about three minutes. Add eggs one at a time, mixing well after each addition.
- Stir vanilla into the butter-sugar mixture before gradually adding the dry ingredients. Mix just until combined.
- Fold in toasted coconut flakes and chopped pecans.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool before frosting.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 380
- Sugar: 35g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg