Go Back
–+ servings
featured Italian cream cake.

Italian Cream Cake with Cream Cheese Pecan Frosting

Course: Dessert
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 18 slices
Calories: 593kcal
Author: Becky Hardin
The sweet and nutty flavor of this coconut pecan cake is irresistible thanks to the super moist texture!
Print Recipe

Equipment

Ingredients

For the Cake

  • 5 large eggs 250 grams, room temperature and separated
  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • ½ cup vegetable shortening 92 grams (½ stick)
  • 2 cups granulated sugar 400 grams
  • 2 cups all-purpose flour 240 grams
  • 1 teaspoon kosher salt 3 grams
  • 1¼ teaspoons baking soda 8 grams
  • 1 cup buttermilk 227 grams, room temperature (see note)
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 teaspoon coconut extract 4 grams, optional
  • 1 cup chopped pecans 114 grams, toasted
  • 1 cup sweetened shredded coconut 85 grams, toasted

For the Cream Cheese Pecan Frosting

  • ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
  • 2¼ cups powdered sugar 254 grams
  • ¼ cup cream of coconut 45 grams, such as Coco López (see note)
  • ¼ cup sour cream 57 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 grams
  • ¼ teaspoon kosher salt
  • 16 ounces cream cheese 454 grams, room temperature (2 bricks)
  • ¾ cup whole pecans 94 grams, toasted

Instructions

For the Cake

  • Adjust oven rack to the middle position and preheat oven to 350°F. Spray a 9x13-inch baking dish or 3 (8-inch) round cake pans with baking spray. Set aside.
  • Separate the eggs (yolks and whites) into separate bowls and use a hand mixer to beat the egg whites just to stiff peaks. Set the beaten whites and yolks aside.
    5 large eggs
    whipped egg whites in a glass bowl with a fork.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening together at medium speed until creamy and smooth, about 2 minutes.
    ½ cup unsalted butter, ½ cup vegetable shortening
    butter and shortening beaten together in a glass mixing bowl.
  • Add the sugar and beat until lighter in color and fluffier, about 3 minutes.
    2 cups granulated sugar
    sugar added to whipped butter and shortening in a glass mixing bowl.
  • Add the egg yolks, beating until incorporated.
    egg yolks added to Italian cream cake batter in a glass mixing bowl.
  • In a medium bowl, whisk the flour and salt together.
    2 cups all-purpose flour, 1 teaspoon kosher salt
  • In a separate medium bowl, dissolve the baking soda in the buttermilk.
    1 cup buttermilk, 1¼ teaspoons baking soda
  • Add the flour mixture to butter/sugar/egg, mixture alternately with the buttermilk/baking soda mixture in 3 additions; beginning and ending with the flour mixture. Beat just until incorporated after each addition.
    dry ingredients added to italian cream cake batter in a glass bowl.
  • Stir in the vanilla and coconut extracts, toasted pecans, and coconut.
    1 teaspoon pure vanilla extract, 1 teaspoon coconut extract, 1 cup sweetened shredded coconut, 1 cup chopped pecans
    pecans and coconut folded into Italian cream cake batter in a glass mixing bowl.
  • Fold in the beaten egg whites.
  • Pour the batter into the prepared pan(s). For a 9x13-inch cake, bake 30-40 minutes, or until a toothpick inserted in the middle comes out clean. For 8-inch round cakes, bake 25-30 minutes.
    Italian cream cake batter in a rectangular baking pan.
  • Cool the 9x13 cake in the pan set on a wire rack. If baking round cakes, remove them from the pans after 10 minutes. Cool completely on the wire racks, about 2 hours.
    baked Italian cream cake on a cutting board.

For the Cream Cheese Pecan Frosting

  • While the cakes cool, make the frosting. Fit a stand mixer with the paddle attachment. Beat the butter and sugar together on low speed until mixed, about 1 minute.
    ¾ cup unsalted butter, 2¼ cups powdered sugar
    butter and sugar beaten together in a clear mixing bowl.
  • Increase the speed to medium-high and beat an additional 2 minutes, or until paler in color and fluffy.
    whipped butter and sugar in a glass bowl.
  • Add the cream of coconut, sour cream, vanilla extract, and salt. Beat until smooth, about 1 minute.
    ¼ cup cream of coconut, ¼ cup sour cream, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt
    Italian cream cake frosting in a glass mixing bowl.
  • Add the cream cheese, about 1 tablespoon at a time, and beat until incorporated, about 2 minutes. Fold in the toasted pecans and refrigerate until ready to use.
    16 ounces cream cheese, ¾ cup whole pecans
    Italian cream cake frosting with pecans in a glass mixing bowl.

For Assembly

  • If frosting an 8-inch, 3-layer cake, use about 1½ cups frosting between layers and spread the remaining frosting over the top and sides.
  • If frosting a 9x13-inch cake, spread desired amount of frosting on the top of the cake and smooth it out. Keep covered.
    frosted Italian cream cake on a cutting board.

Video

Notes

  • Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
  • Cream of Coconut: If cream of coconut isn’t available, use coconut milk or just leave it out and add ⅓ cup sour cream instead of ¼ cup.
  • When you add in the beaten egg whites, gently fold them in rather than stir so that you don't lose the air.
  • Let the cake cool completely before frosting. If easier, you can make the cake the day before and frost it on the day of serving.
Storage: Store Italian cream cake with cream cheese pecan frosting in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 593kcal | Carbohydrates: 57g | Protein: 6g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 367mg | Potassium: 151mg | Fiber: 2g | Sugar: 44g | Vitamin A: 846IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg