This cake has creamy whipped cream cheese icing on top, is laden with nuts and shredded coconut, and is light and fluffy. This timeless traditional recipe is very excellent!

One of the best desserts ever made is this wonderful Italian cream cake! Whatever way you cut it, the cake is lovely. The rich, luscious pecan and coconut batter is only surpassed by the delectable cream cheese frosting. It’s ideal for serving as the main meal during birthday celebrations, special occasions, or during holidays.

No one is certain why this traditional dish was given its moniker; it is more Southern than Italian. Anyhow, the recipes for Italian cream cakes are practically the same.

Even though there are several steps to make this cake, the labor of love is well worth it when you see the smiles on the faces of your loved ones and friends when you offer them this treat.

ingredients :

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup salted butter softened
1 ½ cups granulated sugar
½ cup light brown sugar
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract
5 large eggs
1 cup whole buttermilk
14 oz. package of sweetened flaked coconut divided
1 ½ cup pecan pieces toasted divided

Frosting :

2 blocks of cream cheese softened
1 cup unsalted butter softened
2 lb. powdered sugar
2 tsp. pure vanilla extract
½ tsp. pure almond extract
Reserved coconut toasted
½ cup reserved toasted pecans

Method :

The baking pans should be sprayed with baking spray and left aside after preheating the oven to 350 degrees Fahrenheit in

Step 1. Combine the flour, baking soda, and baking powder in a bowl..

Step 2: In a stand mixer bowl, combine the softened butter, granulated sugar, brown sugar, pure vanilla, and almond extracts and beat until smooth and light in color, about 3 to 4 minutes. The eggs are then gradually added while continuing to beat.

Step 3: Combine the buttermilk with the sifted dry ingredients. Increase the mixer speed and beat the mixture until it is thoroughly blended. By hand, combine 1 cup of toasted nuts and 12 cups of coconut, then divide the batter equally among the cake pans.

Step 4: Bake for approximately 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Place aside and let the cooling rack completely cool.

Step 5: To prepare the frosting, mix the butter and cream cheese until it is a light, pale yellow hue. When it is creamy and smooth, add the vanilla and almond extracts and gradually incorporate the powdered sugar.

Step 6: Line the edge of the cake plate with wax paper strips, frost the cake between layers by sprinkling each with saved toasted pecan bits, then top with the final layer and frost the sides and tops.

Step 7: Press the toasted coconut into the sides and sprinkle the remaining chopped coconut on top.