Italian Cream Cake

READY IN: 1hr 25mins
YIELD: 12 pieces




  • Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside. Sift the flour, baking soda and baking powder together. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes Add the eggs 1 at a time beating well after each addition. Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
  • Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand.
  • Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
  • To make the frosting:
  • Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla. Gradually add the powdered sugar, beating until creamy and smooth.
  • Line the edge of the cake plate with wax paper strips. [Tip: If storing the cake, place onto a cake round to make it easier to move from fridge to cake plate for serving] Frost the cake between the layers sprinkling each with reserved toasted pecan pieces.
  • Add the final layer and frost the top and sides. Finish the sides with toasted coconut. Decorate the top as desired with the remaining chopped pecans. Store chilled.