Indulge in the rich layers of Cream Italian Cake made with toasted pecans, coconut, and a dreamy whipped cream cheese frosting. A slice of joy!
Let me tell you, this cake isn’t just a recipe—it’s a memory on a plate. A few years ago, during a chaotic family gathering (you know the kind, where everyone’s talking over each other), my grandma casually pulled out this Cream Italian Cake. It wasn’t even on the menu—she’d made it “just in case.” Well, it stole the show.
I remember biting into it, the crunch of the toasted pecans and the sweet coconut mingling with that fluffy frosting. It felt like a warm hug wrapped in dessert form. Everyone was silent for a moment—a miracle in my family—and then came the “oohs” and “aahs.”
Ever since, this cake has become my secret weapon for celebrations. Birthdays? Cream Italian Cake. Random Tuesday where I need a win? You guessed it—Cream Italian Cake.
Why You’ll Love This Cream Italian Cake Recipe?
This isn’t your average dessert—it’s the kind of cake that makes you close your eyes after the first bite. Here’s why:
- Texture Heaven: The contrast of moist cake, crunchy pecans, and chewy coconut is just chef’s kiss.
- Frosting Dreams: Whipped cream cheese frosting so light, it could float.
- Timeless Elegance: Perfect for everything from fancy dinners to potlucks (it’s always the first thing gone).
- Make-Ahead Magic: It gets better with time as the flavors meld together.
Ingredient Notes:
Every ingredient in this Cream Italian Cake has a purpose. Let’s break it down like we’re chatting over coffee:
- Coconut: Sweetened and toasted, it’s the star of the show. Trust me, toasting it makes all the difference.
- Pecans: Toasted for that nutty depth. Don’t skip this step—it’s worth it.
- Buttermilk: Keeps the cake ridiculously moist. Don’t have any? A milk-vinegar mix works just fine.
- Cream Cheese: The frosting’s MVP. Room temp is key for that silky texture.
- Egg Whites: Whipped to stiff peaks for an airy, light batter. It’s a little extra effort, but it’s the secret sauce.
How To Make Cream Italian Cake?
This cake may look fancy, but I promise, it’s totally doable. Here’s how:
Step 1: Preheat & Prep
Set your oven to 350°F and line three 8-inch cake pans with parchment paper. It’s a small step that saves you from cake-sticking disasters.
Step 2: Whip It Good
Separate the eggs, letting the whites come to room temp. In the meantime, whip the butter, shortening, sugar, and extracts until fluffy. The almond extract is optional, but it adds a little something extra.
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Step 3: Alternate Like a Pro
Mix in the dry ingredients and buttermilk, alternating between the two. This keeps the batter smooth and avoids overmixing.
Step 4: Fold, Don’t Stir
Whip the egg whites to stiff peaks and gently fold them into the batter with the coconut and pecans. This is the secret to that light, airy texture.
Step 5: Bake & Cool
Divide the batter evenly into the pans and bake for 25–30 minutes. Let the layers cool completely before moving on to the frosting.
Step 6: Frost Like a Boss
Beat the cream cheese until smooth, then whip the cream, powdered sugar, and vanilla to stiff peaks. Fold the two together, and voilà—frosting dreams achieved.
Step 7: Assemble & Decorate
Layer, frost, and press toasted coconut onto the sides. Add a few extra pecans on top for good measure. It’s not just a cake; it’s a masterpiece.
Storage Options:
- In the Fridge: Keeps for up to 4 days. Just let it sit at room temp for an hour before serving.
- In the Freezer: Freeze slices for up to 2 months. Perfect for when you need a sweet pick-me-up.
Variations and Substitutions:
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Nut-Free: Skip the pecans and double up on the coconut.
- Citrus Twist: Add some lemon or orange zest for a bright, tangy kick.
What to Serve with Cream Italian Cake?
- Coffee: A bold espresso balances the sweetness.
- Wine: A sweet Moscato or sparkling Prosecco makes it extra fancy.
- Fruit: Fresh berries add a refreshing contrast.
Frequently Asked Questions:
Can I make this cake ahead of time?
Absolutely! In fact, it tastes even better the next day.
What’s the best way to toast coconut and pecans?
Spread them on a baking sheet and bake at 350°F for 5–7 minutes. Stir halfway through and keep an eye on them—they can go from toasted to burnt fast.
Can I use regular milk instead of buttermilk?
Yep! Just mix 1 cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and you’re good to go.
This Cream Italian Cake isn’t just dessert—it’s a celebration waiting to happen. Whether you’re impressing guests or treating yourself, this cake delivers every time. Let me know how it turns out—I’d love to hear your stories and see your photos!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cream Italian Cake
Ingredients
Cake Layers:
- 5 big eggs
- 2 cups 260g flour (measured right)
- 1 tablespoon baking soda
- 1/4 tablespoon salt
- 1/2 cup 112g butter (without salt), at room temp
- 1/2 cup 95g shortening
- 2 cups 414g white sugar
- 1 tablespoon extract of vanilla
- 1/4 tablespoon almond extract optional
- 1 cup 240ml buttermilk
- 1 1/4 cups 91g shredded coconut (sweetened)
- 1 cup 106g pecans (chopped and toasted)
Whipped Cream Cheese Frosting:
- 20 oz 565g cream cheese (room temp)
- 2 cups 480ml cream for whipping (cold)
- 1 1/2 cups 173g sugar (powdered)
- 1 tablespoon vanilla extract
Additional:
- 2 cups 148g shredded coconut (sweetened and toasted)
- Crumbled pecans
Instructions
To make the cake:
- Start by separating the egg whites and yolks and allow them to come to room temperature.
- Preheat your oven to 350°F (176°C). Prepare three 8 inch cake pans by lining them with parchment paper.
- In a bowl combine the flour, baking soda and salt.
- In a mixer beat together the butter, shortening, sugar and extracts until they become light and fluffy.
- Gradually add the egg yolks one at a time mixing until just blended.
- Add the mixture and buttermilk to the mixer alternatively starting and ending with the dry mixture.
- In a bowl whip the egg whites until they form stiff peaks.
- Gently fold one third of the whipped egg whites along, with coconut and toasted pecans into the batter before folding in the remaining egg whites.
- Divide the batter equally among the pans. Bake for approximately 25 to 30 minutes. Allow them to cool completely on wire racks.
For the frosting:
- Beat cream cheese in a mixer until it becomes smooth.
- In another bowl whip together cream, powdered sugar and vanilla extract until stiff peaks form.
- Gradually fold in whipped cream into cream cheese in thirds.
To assemble the cake:
- Trim any raised portions from your cakes to create layers.
- Build your cake by spreading 1 cup of frosting between each layer. Place the cake in the freezer for around 15 to 20 minutes. Apply frosting to the exterior of the cake and firmly press toasted coconut onto the sides. Use a piping bag to add the remaining frosting along the edge and sprinkle with any leftover crumbs. Allow the cake to refrigerate until you're ready to serve but for results let it sit out at room temperature for an hour or two before enjoying. Consume within a span of 3 to 4 days.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
