Italian Cream Cake (Three-Layer Coconut–Pecan)
Baked for celebrations and Sunday suppers alike, this Italian Cream Cake stacks lofty buttermilk layers flecked with coconut and toasted pecans, then wraps them in a cloud of cream cheese frosting.
The tinsuf method keeps the crumb tender (thanks to folded egg whites) and the frosting ultra-smooth for a bakery finish—no professional equipment required.
Moist, fluffy layers + plush cream cheese frosting + toasty crunch = party perfection.
Cuisine: American
Category: Desserts
Keywords: Italian cream cake, coconut pecan cake, cream cheese frosting, layer cake
Prep Time: 40 mins
Cook Time: 30 mins
Cooling Time: 2 hrs
Total Time: 3 hrs 10 mins
Yield: 12 slices
Ingredients
For the Cake Layers
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups buttermilk, room temperature
5 large eggs, separated, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1 1/2 cups sweetened shredded coconut
1 1/2 cups pecans, toasted and chopped
1/4 teaspoon cream of tartar
For the Cream Cheese Frosting
24 ounces cream cheese, softened
1 1/2 cups unsalted butter, softened
2 teaspoons vanilla extract
1 teaspoon almond extract
9 cups powdered sugar
1/4 teaspoon salt
For Decoration:
1 cup pecans, toasted and finely chopped
1 cup coconut, toasted
Pecan halves for the top
Room-temperature ingredients are essential for maximum volume and a velvety batter. Take butter, buttermilk, and eggs out 45–60 minutes before mixing.
Instructions:
Prepare pans. Heat oven to 350°F (175°C). Grease and flour three 9-inch pans; line bottoms with parchment.
Toast garnishes. Toast pecans and coconut for the decoration; cool completely.
Dry mix. Whisk flour, baking soda, baking powder, and salt.
Whip whites. Beat egg whites with cream of tartar to stiff peaks; set aside.
Cream. Beat butter and sugar until light and fluffy, about 5 minutes.
Add yolks & extracts. Beat in egg yolks one at a time; mix in vanilla and almond.
Alternate additions. Add flour mixture in three additions, alternating with two additions of buttermilk, beginning and ending with flour.
Fold in mix-ins. Fold in coconut and chopped pecans.
Lighten batter. Gently fold in whipped egg whites just until streaks disappear.
Bake. Divide batter evenly between pans. Bake 25–30 minutes, or until a toothpick comes out clean. Cool 10 minutes in pans, then invert onto racks to cool completely.
Frosting. Beat cream cheese and butter smooth. Add vanilla and almond. Gradually mix in powdered sugar and salt; whip 5 minutes until airy.
Assemble. Level layers if needed. Place first layer on a stand; spread ~1 cup frosting. Repeat with second layer. Set third layer on top; apply a thin crumb coat and chill 15 minutes. Frost the cake smoothly, press the coconut–pecan mixture around the base, pipe a border, and top with pecan halves.
Troubleshooting & Consistency Tips
Dense layers? Ensure butter is truly softened, cream it 5 minutes, and fold egg whites gently to keep the batter airy.
Domed cakes? Use bake-even strips or reduce oven to 340°F (171°C) for the first 10 minutes, then return to 350°F.
Runny frosting? Chill frosting 10 minutes and beat again; or add 1–2 tablespoons powdered sugar.
Gritty frosting? Keep beating—five full minutes aerates and dissolves sugar while smoothing texture.
Nut/coconut sinking? Toss with 1 tablespoon flour before folding into batter.
Storage & Make-Ahead
Make Ahead: Bake layers up to 2 days ahead; wrap well and refrigerate.
Storage: Keep the frosted cake refrigerated up to 5 days. Bring to room temperature 45–60 minutes before slicing.
Freezing: Unfrosted layers freeze up to 2 months. Thaw wrapped in the fridge overnight.
Why This Recipe Works
The classic Italian Cream Cake structure relies on a buttermilk batter for tenderness, whipped egg whites for lift, and a balanced ratio of sugar to fat for a fine, moist crumb.
Folding in coconut and toasted pecans adds flavor and texture without weighing down the cake. The cream cheese frosting uses both butter and cream cheese for stability and a satin finish, while a touch of almond extract echoes the cake’s aroma.
Expert Tips
Scale cleanly: For 8-inch pans, divide batter among three 8-inch rounds and bake 2–4 minutes longer.
Ultra-smooth sides: Chill the crumb-coated cake 20 minutes, then apply a final coat with a warmed offset spatula.
Flavor twists: Swap half the pecans for toasted walnuts; or add orange zest to the frosting.
High altitude (3,000–6,000 ft): Add 3 tablespoons flour and reduce baking powder and baking soda by 1/4 teaspoon each.
