Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
- 1 cup (226 g) unsalted butter, room temp (plus extra for pans)
- 2 cups (400 g) granulated sugar
- 5 large eggs, separated
- 2 tsp vanilla extract, 1 tsp almond extract (optional)
- 1 cup (240 ml) buttermilk, room temp
- 1 cup (80 g) sweetened shredded coconut (in batter)
- 3/4 cup (75 g) finely chopped pecans (in batter)
- 16 oz (454 g) cream cheese, room temp
- 3/4 cup (170 g) unsalted butter, room temp (for frosting)
- 5–6 cups (600–720 g) powdered sugar, sifted
- 1–2 tbsp milk or cream, as needed
- 1 1/2 cups (120 g) sweetened shredded coconut, toasted (for coating)
- 1 cup (100 g) chopped pecans, toasted (for coating)
Do This
- 1. Heat oven to 350°F (175°C). Grease and line three 9-inch round cake pans. Toast coconut and pecans for garnish until golden; cool.
- 2. Whisk flour, baking powder, baking soda, and salt. Separate eggs; beat whites to stiff peaks and set aside.
- 3. Cream butter and sugar until fluffy. Beat in egg yolks one at a time, then vanilla and almond extract.
- 4. Mix in dry ingredients alternately with buttermilk. Fold in coconut and pecans, then gently fold in whipped egg whites.
- 5. Divide batter among pans and bake 22–28 minutes, until a toothpick comes out clean. Cool completely.
- 6. Beat cream cheese and butter until smooth; add powdered sugar and vanilla, thinning with milk/cream as needed.
- 7. Layer cakes with frosting, then frost the outside. Press toasted coconut and pecans onto sides and top. Chill 30 minutes before slicing.
Why You’ll Love This Recipe
- Classic Southern celebration cake with rich cream cheese frosting and a tender, buttermilk-based crumb.
- Loaded with coconut and pecans inside and out for incredible flavor and texture in every bite.
- Looks stunning on a dessert table but uses simple, everyday techniques any home baker can master.
- Perfect for birthdays, holidays, showers, and any time you want a cake that feels truly special.
Grocery List
- Produce: None required (optional: fresh berries or mint for garnish).
- Dairy: Unsalted butter, buttermilk, cream cheese, milk or heavy cream (for frosting).
- Pantry: All-purpose flour, granulated sugar, powdered sugar, sweetened shredded coconut, pecans, baking powder, baking soda, fine salt, vanilla extract, almond extract (optional), nonstick spray or additional butter/flour for pans.
Full Ingredients
For the Italian Cream Cake Layers
- 2 1/2 cups (300 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- 2 cups (400 g) granulated sugar
- 5 large eggs, separated, at room temperature
- 2 tsp pure vanilla extract
- 1 tsp almond extract (optional but traditional and delicious)
- 1 cup (240 ml) buttermilk, at room temperature
- 1 cup (80 g) sweetened shredded coconut
- 3/4 cup (75 g) finely chopped pecans (preferably toasted and cooled)
For the Cream Cheese Frosting
- 16 oz (454 g) full-fat cream cheese, softened to room temperature
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 1/8 tsp fine sea salt
- 5–6 cups (600–720 g) powdered sugar, sifted
- 2 tsp pure vanilla extract
- 1–2 tbsp milk or heavy cream, as needed for spreading consistency
For the Toasted Coconut and Pecan Coating
- 1 1/2 cups (120 g) sweetened shredded coconut
- 1 cup (100 g) chopped pecans
For the Pans
- Butter or nonstick baking spray, for greasing
- 3 rounds of parchment paper, cut to fit three 9-inch (23 cm) round cake pans
Step-by-Step Instructions
Step 1: Prepare the pans and toast the coconut and pecans
Preheat your oven to 350°F (175°C) with a rack in the center. Grease three 9-inch (23 cm) round cake pans with butter or baking spray. Line the bottoms with parchment rounds, then lightly grease the parchment as well. This double-layer of insurance helps the delicate layers release cleanly.
Spread 1 1/2 cups shredded coconut and 1 cup chopped pecans (for the coating) in a single layer on separate baking sheets or on opposite sides of one large sheet. Toast in the preheated oven for 5–8 minutes, stirring once, until fragrant and lightly golden. Watch closely; coconut can go from golden to burnt quickly. Transfer to a plate to cool completely.
Step 2: Mix the dry ingredients and separate the eggs
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined and lump-free. Set aside. Separate the 5 eggs, placing the whites in a very clean, dry mixing bowl (metal or glass is best) and the yolks in a small cup or bowl. Let them stand at room temperature while you begin the batter; room-temperature egg whites whip more easily and provide better volume.
Step 3: Cream the butter, sugar, and egg yolks
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat 1 cup softened butter on medium speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, 3–4 minutes, scraping down the sides of the bowl as needed. Proper creaming traps air, helping create a tender, well-risen cake.
Beat in the egg yolks one at a time, mixing well after each addition. Add the vanilla and almond extract (if using) and mix until combined. The mixture should look thick, creamy, and homogeneous.
Step 4: Finish the batter with dry ingredients, buttermilk, coconut, pecans, and whipped egg whites
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions: dry–buttermilk–dry–buttermilk–dry. Mix just until each addition is incorporated, avoiding overmixing. Stop and scrape the bowl a couple of times to ensure everything is evenly combined. Stir in 1 cup shredded coconut and 3/4 cup finely chopped pecans by hand with a spatula.
In a separate bowl, using a clean whisk or electric mixer with clean beaters, whip the reserved egg whites on medium-high speed until they reach stiff but not dry peaks (the tips should stand up straight with just a slight curl). Gently fold the whipped whites into the batter in 3 additions, using a large spatula and a light hand to avoid deflating them. The final batter should be thick but airy and streak-free.
Step 5: Bake the cake layers
Divide the batter evenly among the three prepared pans (a kitchen scale helps you get equal layers, but you can also eyeball by volume). Smooth the tops with an offset spatula. Tap each pan firmly on the counter once or twice to release any large air bubbles.
Bake at 350°F (175°C) for 22–28 minutes, rotating the pans halfway through, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. The cakes should spring back lightly when touched. Do not overbake, or the cake will be dry instead of moist and tender.
Step 6: Cool the cakes completely
Remove the pans from the oven and let the layers cool in the pans on a wire rack for 10–15 minutes. Run a thin knife around the edges to release any stuck spots, then carefully invert each layer onto the rack. Peel off the parchment paper and flip the cake again so the top faces up. Allow the layers to cool completely, at least 45–60 minutes. The cakes must be fully cool before frosting, or the cream cheese frosting will melt and slide.
Step 7: Make the cream cheese frosting, assemble, and decorate
Once the cakes are cool, prepare the frosting. In a large bowl, beat the softened cream cheese and 3/4 cup softened butter together on medium-high speed until completely smooth and creamy, 2–3 minutes. Add the salt and vanilla and mix to combine. Reduce the mixer speed to low and gradually add 5 cups powdered sugar, beating until smooth and fluffy. If the frosting seems too loose, add up to 1 more cup powdered sugar; if too stiff, add 1–2 tbsp milk or cream, a little at a time, until it is spreadable but thick enough to hold soft peaks.
Place one cake layer on a serving plate or cake stand. Spread about 3/4 to 1 cup frosting evenly over the top. Repeat with the second layer, then top with the third layer. Apply a thin “crumb coat” of frosting around the sides and on top to trap any loose crumbs, and chill the cake for 15–20 minutes. Once set, frost the cake generously with the remaining frosting, smoothing the top and sides. Gently press the cooled toasted coconut and toasted pecans onto the sides and scatter on top for a beautiful, textured finish. Chill at least 30 minutes before slicing for the neatest layers.
Pro Tips
- Use room-temperature ingredients. Soft butter, cream cheese, eggs, and buttermilk blend more easily and create a smoother batter and frosting.
- Do not skip the parchment. Italian Cream Cake layers are tender and can stick; parchment rounds make turning them out of the pans almost foolproof.
- Fold egg whites gently. Overmixing can deflate the whites and lead to denser layers. Use slow, sweeping motions with a spatula until no streaks remain.
- Toast nuts and coconut for maximum flavor. A quick toast deepens the flavor and adds a lovely crunch and aroma to the finished cake.
- Chill briefly between frosting stages. A crumb coat and short chill help you get a smooth, professional-looking finish without crumbs in the final layer.
Variations
- 9×13-inch sheet cake: Bake the batter in a greased and parchment-lined 9×13-inch pan at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean. Frost the top only and sprinkle with toasted coconut and pecans.
- Italian Cream Cupcakes: Divide the batter among 24 lined muffin cups, filling about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes. Pipe or spread cream cheese frosting on top and dip each cupcake into a bowl of toasted coconut and pecans.
- No-pecan version: If you need a nut-free cake, omit the pecans and use all toasted coconut on the outside. The cake will still be rich, moist, and full of coconut flavor.
Storage & Make-Ahead
Because this cake uses cream cheese frosting, treat it as a refrigerated dessert. Once assembled, cover the cake gently (a cake dome or inverted bowl works well) and refrigerate for up to 4 days. For the best texture and flavor, let slices sit at room temperature for 20–30 minutes before serving; the crumb will soften and the frosting will taste richer. You can bake the cake layers up to 2 days ahead, wrap them tightly in plastic once completely cool, and store at room temperature, or freeze for up to 2 months. Thaw frozen layers overnight in the refrigerator, then bring to room temperature before frosting. Extra frosting can be refrigerated in an airtight container for up to 5 days or frozen for up to 1 month; bring it back to room temperature and re-whip briefly before using.
Nutrition (per serving)
Approximate values for 1 slice (1/12 of the cake): about 650 calories, 9 g protein, 72 g carbohydrates, 35 g fat, 20 g saturated fat, 2.5 g fiber, 58 g sugars, and 430 mg sodium. These numbers will vary based on exact brands and how generously you frost and coat the cake.
