Perfect Italian Cream Cake Recipe

A stunning and incredibly moist Italian Cream Cake featuring a tender coconut-pecan cake base layered with a rich, tangy cream cheese frosting. This Southern-American classic, with roots in Italian-American baking, is ideal for birthdays, holidays, and special occasions. Ready in 75 minutes (plus chilling time) with an irresistibly sweet and nutty flavor.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup shredded sweetened coconut
• 1 cup finely chopped pecans
• 1 (8 oz) package cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Toasted coconut flakes and chopped pecans, for garnish

Directions

1. Prepare Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking soda, and salt.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks one at a time, mixing well after each addition.
3. In a separate bowl, combine the buttermilk and vanilla extract. Gradually add the dry ingredients to the butter mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the shredded coconut and chopped pecans.
4. Whip Egg Whites: In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Critical Step: Gently fold the whipped egg whites into the cake batter. This adds air and creates a lighter texture.
5. Bake Cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
6. Make Frosting: While cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually beat in the sifted powdered sugar until light and fluffy. Stir in the vanilla extract.
7. Assemble Cake: Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting over the top. Repeat with the remaining layers. Frost the top and sides of the entire cake.
8. Garnish with toasted coconut flakes and chopped pecans before serving. For best results, chill the cake for at least 1 hour before slicing.