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Italian Cream Cheese Cake

A rich and creamy cake layered with cream cheese frosting, shredded coconut, and chopped pecans, perfect for any celebration.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened Use room temperature
  • 1 cup cream cheese, softened Use room temperature
  • 4 large eggs At room temperature
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 tsp vanilla extract
  • 1/2 tsp salt
Frosting ingredients
  • 1 cup remaining cream cheese
  • 1 cup butter Softened
  • 2 cups powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy (about 3-4 minutes).
  4. Gradually add the granulated sugar, mixing well. Add the eggs one at a time, ensuring each is fully incorporated.
  5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
  6. Fold in the shredded coconut and chopped pecans, then add the vanilla extract and mix thoroughly.
Baking
  1. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting and Assembly
  1. While the cakes are cooling, prepare the frosting by whipping together the remaining cream cheese, butter, and powdered sugar until smooth and creamy.
  2. Once cooled, layer the cakes with frosting in between and around the outside.
  3. Decorate with a sprinkle of toasted coconut and chopped pecans on top.

Notes

Use room temperature ingredients for a smoother batter. Avoid overmixing to keep the cake fluffy. For a nut-free version, omit the pecans or substitute with preferred seeds.