Italian Cream Cake

Hey, boos! Gather ’round because Iโ€™ve got something special to share with you todayโ€”my twist on a classic Italian Cream Cake thatโ€™s got Southern charm written all over it. Now, donโ€™t let the name fool youโ€”this Italian Cream Cake didnโ€™t come from Italy. Nope, this beauty is straight from the heart of the South, and itโ€™s bomb, yโ€™all!

I’m talking about layers of pure bliss here. Soft, tender cake infused with coconut and pecans, all hugged up in the creamiest cream cheese frosting ever. And let me tell you, that coconut milk soak is to call home about!

This post may contain affiliate links. Read our disclosure policy.

A side view of the Italian cream cake, highlighting the layers of frosting and the pecan-coconut topping.

Want to Save This Recipe, Boo?

I'll email this recipe to you, so you can come back to it later!

Boy do I have a recipe for yโ€™all today! Through the years, GBC has gotten many recipe requests but none so much as this one. 

Iโ€™ll be honest, I didnโ€™t grow up eating Italian Cream Cake! It just wasnโ€™t something my family made. I have come across it in my adulthood, and Iโ€™ve even made a few of my own, but I just havenโ€™t perfected my own recipe. And yโ€™all, I donโ€™t think Iโ€™m gonna need to. 

This Italian cream cake recipe is absolutely perfect. Itโ€™s just that simple. Baker Cheryl Dayโ€™s magical cake is tender, creamy, crunchy, sweet, salty, and just about everything else in between. After a slice of this one, you will be running to get your copy of Cherylโ€™s Treasury of Southern Baking

The Lowdown on This Italian Cream Cake

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: Southern Staple

Primary Cooking Method: Baking

Dietary Info: Contains Dairy, Gluten, and Nuts

Key Flavor: Rich Creaminess with a Hint of Coconut and Pecan

Skill Level: Intermediate

This cake isn’t just delicious. It’s beautiful y’all. Three perfect layers stacked up high, covered in frosting and sprinkled with coconut and pecans.

This frosting? Oh boo, it’s the stuff dreams are made of! Creamy, a little tangy, and just the right amount of sweet.

Between the butter and coconut oil, this Italian coconut cream cake is rich in all the best ways. The combo gives it that melt-in-your-mouth goodness, but it’s still light enough to keep you comin’ back for more.

Confession: an Italian Cream Cake is about as Italian as I am! Though no one knows its exact origin, itโ€™s said that an Italian baker working for a wealthy family in the South created the recipe using local ingredients rather than the traditional Italian ones.

Ingredients you’ll need to make Italian Cream Cake

Overhead shot of ingredients for making  Italian cream cake on a marble surface before mixing

For the Cake

  • All-Purpose Flour: Your basic unbleached flour for structure.
  • Baking Soda: Helps the cake rise and stay fluffy.
  • Sea Salt: Just a pinch for balance.
  • Buttermilk: Adds moisture and tang. If you forgot it, I got you boo! Check the tips below to make your own buttermilk real quick.
  • Pure Vanilla Extract: The real deal for deep flavor.
  • Unsalted Butter: Room temp is key for a smooth batter.
  • Coconut Oil: Refined is best for texture without overpowering the coconut taste.
  • Granulated Sugar: Adds sweetness and helps everything cream together.
  • Eggs: Yolks for richness, whites whipped for fluff.
  • Unsweetened Flaked Coconut: Adds texture and whole lotta coconut flavor.
  • Lemon Juice: Just a few drops to help those egg whites stay whipped.

For the Coconut Milk Soak

  • Coconut Milk: Keeps your Italian cream cake super moist and coconut-y.
  • Vanilla Extract: A lil’ more vanilla to boost the flavor.

For the Cream Cheese Frosting

  • Unsalted Butter: Room temp so it creams up nice and smooth.
  • Cream Cheese: Brick-style, full-fat for that thick, creamy goodness.
  • Vanilla Extract: Yup, again! Can’t have too much vanilla, boos.
  • Sea Salt: A pinch to balance the sweetness.
  • Confectioners’ Sugar: For that fluffy, sweet frosting.
  • Chopped Pecans: Toast these babies for the perfect nutty crunch!
  • Unsweetened Flaked Coconut: For sprinkling on top and making it look extra pretty.

How to make Italian Cream Cake

A sifter with dry ingredients being sifted over a glass bowl
1
Sift together the flour, baking soda, and salt into a medium bowl. Set aside.
A glass bowl with wet ingredients mixed
2
Combine the buttermilk and vanilla in a large measuring cup or small bowl. Set aside.
A mixing bowl with butter, sugar, and coconut oil ready to be mixed
3
Add butter, coconut oil, and sugar to the bowl of a stand mixer with a paddle attachment.
Creamed butter and sugar in a metal mixing bowl
4
Cream together on medium-high speed until light and fluffy.
A mixing bowl with the creamed butter and sugar, with a single egg yolk added in the center
5
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.
Creamed butter and sugar, now with the egg incorporated, in a light yellow color in a metal bowl
6
Continue to beat until light in color and texture.
The mixing bowl with dry ingredients added to the creamed butter and sugar mixture
7
Turn the mixer speed down to low and add the flour mixture in thirds.
Mixing bowl with the cake batter, now with the buttermilk mixture added, ready to be combined
8
Alternate with the buttermilk mixture and beginning and ending with the flour, mixing until just combined.
Mixing bowl with the cake batter, with shredded coconut added to the mixture
9
Gradually add the coconut.
Smooth cake batter with shredded coconut fully incorporated
10
Mix until well combined. Set aside.
Egg whites in a metal mixing bowl, ready for whipping
11
Put the egg whites in another clean mixer bowl.
Fluffy whipped egg whites in a metal mixing bowl with a whisk attachment
12
Beat until stiff peaks form.
Whipped egg whites being gently folded into the cake batter in a clear glass bowl
13
Scoop up a little of the egg whites with a rubber spatula and gently stir them into the cake batter.
Smooth cake batter in a clear glass bowl
14
Gently fold in the remaining egg whites until thoroughly incorporated.
Three round pans filled with cake batter, placed on a marble surface, ready for baking
15
Scrape the batter into the prepared pans, dividing it evenly. Smooth the tops with a spatula.
Three golden-brown cake layers in round baking pans, cooling on a marble surface
16
Bake until a cake tester inserted in the center of a cake comes out clean and the cake is light golden.
A bowl with the coconut milk soak, on a white marble surface
17
Combine coconut milk and vanilla extract in a measuring cup while the cakes cool. Set aside.
Cream cheese and butter cubes in a mixing bowl, prepared for frosting
18
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.
Cream cheese and butter mixture with powdered sugar being added
19
Gradually add confectioners sugar, beating until thoroughly incorporated.
Smooth, creamy cream cheese frosting in the bowl
20
Continue to beat, adding up to 1 cup more confectioners sugar if needed, until the frosting is light and fluffy.
A single cake layer placed on a plate
21
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.
Cream cheese frosting being spread on the cake layer with a spatula
22
Spread the layer with a big dollop of the frosting using an offset spatula or a butter knife.
A cake with frosting partially spread on top
23
Place the second leveled layer on top and brush with the remaining milk soak, then spread with another big dollop of frosting.
The cake with a smooth layer of cream cheese frosting on top
24
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.
A mixing bowl with frosting mixed with chopped pecans
24
Fold pecans into the remaining cream cheese frosting.
The cake fully frosted with pecan cream cheese frosting
25
Frost the top and sides of the cake using an offset spatula.
The cake fully frosted with more pecans and shredded coconut on top
26
Sprinkle the top of the cake with coconut and the remaining pecans.

What to serve with moist Italian cream cake

Recipe Substitutions

  • Coconut Oil: Sub it with an equal amount of vegetable oil or even more butter. Either way, your cake will still be super moist.
  • Unsweetened Flaked Coconut: If you’re out of unsweetened coconut, use sweetened. Just dial back the sugar a bit in the batter so it doesn’t get too sweet.
  • Pecans: Allergic to pecans or just not a fan? Walnuts or almonds can step in.
  • Almond Extract Twist: Swap half the vanilla extract for almond extract in the cake batter. It gives the cake a nice, subtle nutty flavor.

Recipe Variations and Additions

  • PIpe It Up: If youโ€™re a pro with the piping bag, or just looking to give it a try, pipe swirls onto the top or around the edges to give it a fancy upgrade!
  • Double the Coconut: If you’re a true coconut lover, sprinkle toasted coconut between each layer as you frost. More coconut = more happiness!
  • Add Fruit: Trust me on this one boo, add a layer of fresh or toasted pineapple between the cake layers. It adds a lil’ tropical sweetness.
  • Make it Extra Decadent: Mix in mini chocolate chips or white chocolate chunks to the frosting or batter.
A single slice of Italian cream cake on a plate, showing multiple layers of moist cake and creamy frosting, with the rest of the cake in the background

Expert Tips and Tricks for making the best Italian cream cake recipe

  1. Homemade Buttermilk: Mix a tablespoon of lemon juice or vinegar into regular milk and let it sit for 5 minutes. Instant buttermilk!
  2. Gentle with the Folding: When folding in the egg whites, go slow and easy. Overmixing will knock the air out, and you’ll lose that light, fluffy texture.
  3. Chill for Perfect Frosting: After frosting your moist Italian cream 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.
  4. Toast Your Pecans and Coconut: Don’t skip toasting your pecans and coconut boo! It brings out a deeper, nuttier flavor that makes a big difference in the final cake.

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.

A slice of Italian cream cake, with a fork holding a small bite in the foreground and the rest of the cake in the background

Frequently asked questions

Can I make this cake ahead of time?

Yup! You can bake the cake layers a day or two in advance and store them tightly wrapped in plastic wrap at room temp.

Why did my cake sink in the middle?

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.

What’s the best way to toast the pecans?

The easiest way to toast pecans is to spread them in a single layer on a baking sheet and pop them in a 350ยฐF oven for about 5-7 minutes. Keep an eye on ’em tho, they can go from perfectly toasted to burnt real quick!

Overhead shot of Italian cream cake with a slice being lifted out, showcasing the texture and toppings of the cake

Italian Cream Cake has been a staple Southern recipe for as long as Iโ€™ve been alive and then some. The combination of coconut and pecan is what really makes this cake special, and they join together to forge a sweet-salty, nutty union that cuts through the rich cream cheese frosting. 

More Layer Cake Recipes

Overhead shot of the Italian cream cake on a plate

Italian Cream Cake

A Southern classic, Italian Cream Cake is filled with shredded coconut, coated in decadent cream cheese frosting, and covered in toasted pecans.
5 from 9 votes
Prep Time 20 minutes
Cook Time 20 minutes
Cool 20 minutes
Total Time 1 hour
Course: Dessert
Servings: 14 servings

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

  1. Homemade Buttermilk: Mix a tablespoon of lemon juice or vinegar into regular milk and let it sit for 5 minutes. Instant buttermilk!
  2. Gentle with the Folding: When folding in the egg whites, go slow and easy. Overmixing will knock the air out, and you’ll lose that light, fluffy texture.
  3. Chill for Perfect Frosting: After frosting your moist Italian cream 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.
  4. Toast Your Pecans and Coconut: Don’t skip toasting your pecans and coconut boo! It brings out a deeper, nuttier flavor that makes a big difference in the final cake.

Nutrition

Calories: 817kcal | Carbohydrates: 91g | Protein: 8g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 351mg | Potassium: 205mg | Fiber: 3g | Sugar: 74g | Vitamin A: 1005IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Filed Under:  Cake, Christmas, Dessert and Baking, Mother's Day, Oven

Comments

  1. I’ve tried this and it was a hit, beautiful, tasty and easy to make. I will definitely add to my favorites grandbaby-cakes rocks! I’ve never been disappointed with any recipes I’ve used.

  2. This is my favorite cake. It Is also my go to to impressive. Although this cake is labor intensive, it is so worth the effort. I also add almond extract along with vanilla. The almond extract adds another level of flavor and the fragrance is heavenly. Give it a try….it will not disappoint.

  3. Incredible cake. Made this for my granddaughter for her birthday and everyone loved it, so moist and decadent. Will definitely keep this recipe.

  4. I love the idea of this recipe. I intend to try many of the recipesโ€™ offers. I will write again when I have made them and let you know how I made out.

  5. This cake looks and sounds fabulous. Iโ€™m going to try this cake this weekend. For clarification, on the assembly part, does the second layer face cut side down or up?

5 from 9 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating