I love this Italian Cream Cake because it’s got that Southern charm and so much texture. The layers have tender soft cake made with a little coconut and pecans. Then the cake gets a nice coconut milk soak before it’s topped with a cream cheese frosting. The flavors straight up hit. Recipe adapted from my friend Cheryl Day.
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How to make Italian Cream Cake
Step 1: Sift together the flour, baking soda, and salt into a medium bowl. Set aside.
Step 2: Combine the buttermilk and vanilla in a large measuring cup or small bowl. Set aside.
Step 3: Add butter, coconut oil, and sugar to the bowl of a stand mixer with a paddle attachment. Cream together on medium-high speed until light and fluffy. Add the egg yolks one at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary. Continue to beat until light in color and texture.
Step 4: Turn the mixer speed down to low and add the flour mixture in thirds. Alternate with the buttermilk mixture and beginning and ending with the flour, mixing until just combined. Gradually add the coconut. Mix until well combined. Set aside.
Step 5: Put the egg whites in another clean mixer bowl. Beat until stiff peaks form.
Step 6: Scoop up a little of the egg whites with a rubber spatula and gently stir them into the cake batter. Gently fold in the remaining egg whites until thoroughly incorporated.
Step 7: Bake until a cake tester inserted in the center of a cake comes out clean and the cake is light golden.
Step 8: Combine coconut milk and vanilla extract in a measuring cup while the cakes cool. Set aside.
Step 9: Add butter, cream cheese, vanilla and salt to the bowl of a stand mixer fitted with a paddle attachment. Then, beat on medium speed until smooth and creamy. Gradually add confectioners sugar, beating until thoroughly incorporated. Continue to beat, adding up to 1 cup more confectioners sugar if needed, until the frosting is light and fluffy.
Step 10: Level the tops of two of the layers with a serrated knife to make them flat. Place one layer cut side up on a serving plate. Brush the top of the layer with half of the coconut milk soak. Spread the layer with a big dollop of the frosting using an offset spatula or a butter knife. Place the second leveled layer on top and brush with the remaining milk soak, then spread with another big dollop of frosting. Place the final cake layer right side up and frost the top and sides with a thin layer of the remaining frosting. Pop the cake in the refrigerator to set the frosting.
Step 11: Fold pecans into the remaining cream cheese frosting. Frost the top and sides of the cake using an offset spatula.
Step 12: Sprinkle the top of the cake with coconut and the remaining pecans.
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Italian Cream Cake Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
For the Cake
- 2 cups unbleached all-purpose flour 250 grams
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup buttermilk 237 ml
- 1 tbsp pure vanilla extract
- 8 tbsp unsalted butter, at room temperature 1 stick/113 grams
- 1/2 cup refined coconut oil 118 ml
- 2 cups granulated sugar 400 grams
- 5 large eggs, separated at room temperature 250 grams
- 1 cup unsweetened flaked coconut, plus 1 cup for finishing the cake 80 grams plus 80 grams
- a few drops of lemon juice
For the Coconut Milk Soak
- 1/4 cup coconut milk 59 ml
- 1 tsp vanilla extract
For the Cream Cheese Frosting
- 10 tbsp unsalted butter, cut into chunks, at room temperature 1 1/4 sticks/142 grams
- 16 oz cream cheese packages, cut into chunks, room temperaure 227 grams
- 1 tbsp vanilla extract
- 1/4 tsp fine sea salt
- 5-6 cups confectioners' sugar 625-750 grams
- 1 1/2 cups chopped pecans, toasted 180 grams
Instructions
For the Cake
- Position a rack in the middle of the oven and preheat the oven to 350 F (175 C). Butter three 9-by-2 inch (23 by 5 cm) round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping the pans on the counter to shake out the excess.
- Sift together the flour, baking soda, and salt into a medium bowl. Set aside
- In a large measuring cup or small bowl, combine the buttermilk and vanilla. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl, using a handheld mixer) cream the butter, coconut oil, and sugar together on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg yolks one (19 g) at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary. Then continue to beat until light in color and texture, 2 to 3 minutes.
- Turn the mixer speed down to low and add the flour mixture in thirds, alternating with the buttermilk mixture and beginning and ending with the flour, mixing until just combined. Gradually add the 1 cup (80 g) coconut. If using a stand mixer, transfer the batter to another large bowl (if you don't have a second mixer bowl).
- Wash and dry the mixer bowl and wipe the inside of the bowl (or another large mixing bowl) with the lemon juice to make sure the bowl is squeaky clean. Attach the bowl to the mixer stander (if using) and fit it with a whisk attachment. Put the egg whites in the mixer bowl (or large mixing bowl) and beat (with clean beaters if using a handheld mixer) until stiff peaks form, 3 to 5 minutes.
- Scoop up a little of the egg whites with a rubber spatula and gently stir them into the cake batter to lighten it and make it easier to fold in the rest of the egg whites. Then gently fold in the remaining egg whites until thoroughly incorporated, about 1 minute.
- Gently scrape the batter into the prepared pans, dividing it evenly. Smooth the tops with a spatula.
- Bake for 20 to 25 minutes, until a cake tester inserted in the center of a cake comes out clean and the cake is light golden. Let the cakes cool in the pans on a large wire rack for 20 minutes then invert them onto another rack, peel off the parchment and let cool completely.
For the Coconut Milk Soak
- In a measuring cup, combine 1/4 cup coconut milk and vanilla extract. Set aside.
For the Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cream cheese, vanilla and salt on medium speed until smooth and creamy, about 3 to 5 minutes. Gradually add 5 cups confectioners sugar, beating until thoroughly incorporated. Then continue to beat, adding up to 1 cup more confectioners sugar if needed, until the frosting is light and fluffy, about 4 to 6 minutes.
To Assemble
- Level the tops of two of the layers with a serrated knife to make them flat. Place one layer cut side up on a serving plate. Brush the top of the layer with half of the coconut milk soak.
- Using an offset spatula or a butter knife, spread the layer with a big dollop of the frosting. Place the second leveled layer on top and brush with the remaining milk soak, then spread with another big dollop of frosting. Place the final cake layer right side up and frost the top and sides with a thin layer of the remaining frosting.
- Place the cake in the refrigerator for at least 30 minutes to set the frosting.
- To finish, fold 1 cup of the pecans into the remaining cream cheese frosting. Using an offset spatula, frost the top and sides of the cake. Sprinkle the top of the cake with 1 cup coconut and the remaining pecans.
Notes
How to store Italian Cream Cake
Store your cake in an airtight container to keep it fresh and moist. If you don’t have one big enough, just cover it tightly with plastic wrap. Keep it in the fridge so the cream cheese frosting stays firm and doesn’t get all melty.How long will Italian Cream Cake last in the fridge?
This beauty will stay fresh in the fridge for up to 5 days. Just make sure to let it sit at room temp for a bit before serving to soften up that frosting.Can I freeze Italian coconut cream cake?
Of course boo! Wrap the whole cake or individual slices tightly in plastic wrap, then pop them in a freezer-safe bag. It’ll stay fresh for up to 3 months. Just defrost it in the fridge overnight, or if you’re freezing individual slices, you can pull out one slice at a time and avoid defrosting the whole thing.Nutrition
Ingredient Notes
- Coconut Oil: Sub it with an equal amount of vegetable oil or even more butter.
- Unsweetened Flaked Coconut: If you’re out of unsweetened coconut, use sweetened. Just dial back the sugar a bit.
- Pecans: Walnuts or almonds can step in.
Recipe Tips
- Homemade Buttermilk: Mix a tablespoon of lemon juice or vinegar into regular milk and let it sit for 5 minutes. Instant buttermilk!
- Gentle with the Folding: When folding in the egg whites, overmixing will knock the air out, and you’ll lose that light, fluffy texture.
- Chill for Perfect Frosting: After frosting your cake, give it a good chill in the fridge for at least 30 minutes. This helps the frosting set up so your layers stay in place when you slice into it.
- Toast Your Pecans and Coconut: It brings out a deeper, nuttier flavor that makes a big difference in the final cake.
Recipe Help
Yup! You can bake the cake layers a day or two in advance and store them tightly wrapped in plastic wrap at room temp.
It could be because it wasn’t fully baked. Make sure to check for doneness by inserting a toothpick in the center, it should come out clean. Also, avoid opening the oven door too soon, or the change in temp could cause the cake to fall.
The easiest way to toast pecans is to spread them in a single layer on a baking sheet and pop them in a 350°F oven for about 5-7 minutes. Keep an eye on ’em tho, they can go from perfectly toasted to burnt real quick!
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Hello, can this recipe be made into a sheet cake (12X14)? I would like to make this, but not into a layer cake.
Trust the Process! Jocelyn, the recipes are always on point! I made this cake for my best friend birthday celebration. Can I tell you it was a hit. To be honest , I understand the process in baking, and follow the recipe. That is what I truly appreciate about your recipes and those you give credit.
Trust the Process ❤️❤️
What is the coconut milk soak used for? Thanks!
It helps keep the cake super moist!