Why You’ll Love This Recipe

Moist and tender crumb with a tropical coconut twist
Crunchy texture from chopped pecans or walnuts
Smooth, creamy, and sweet cream cheese frosting
Three-layer cake perfect for elegant presentations
Balanced sweetness and richness for any celebration

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup shredded coconut
1 cup chopped pecans or walnuts
16 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
Additional shredded coconut for garnish

Directions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Combine Wet Ingredients: In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until blended. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate Mixing: Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Mix until just combined.
Add Coconut and Nuts: Fold in shredded coconut and chopped nuts until evenly distributed.
Divide Batter: Pour batter evenly into prepared cake pans.
Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare Frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
Assemble Cake: Place one cake layer on a serving platter and spread frosting generously. Repeat with remaining layers. Cover the entire cake with frosting and sprinkle additional shredded coconut on top.

Servings and Timing

Servings: 12 to 16
Preparation Time: 20 minutes
Baking Time: 30-35 minutes
Total Time: About 1 hour 15 minutes (including cooling and assembly)

Variations

Use walnuts instead of pecans, or mix both for varied texture.
Add pineapple tidbits for extra tropical flavor.
Substitute buttermilk with yogurt for a tangier crumb.
Frost with whipped cream cheese frosting for a lighter option.

Storage/Reheating

Store cake covered in the refrigerator for up to 5 days.
Bring to room temperature before serving for best flavor and texture.

FAQs

Can I make this cake ahead?

Yes, bake and frost the cake a day in advance and refrigerate until serving.

Can I freeze the cake?

Freeze unfrosted layers tightly wrapped for up to 3 months. Thaw before frosting.

Is shredded coconut sweetened or unsweetened?

Either works, but unsweetened is recommended to control sweetness.

Can I use a different nut?

Yes, pecans, walnuts, or almonds are great choices.

How do I avoid a dense cake?

Don’t overmix batter; alternate wet and dry ingredients gently.

Can I make cupcakes instead?

Yes, bake in cupcake tins for 18-22 minutes.

What frosting pairs well?

Cream cheese frosting is classic, but buttercream also works.

Can I add fruit between layers?

Yes, pineapple or fresh berries make a delicious addition.

Is this cake suitable for celebrations?

Absolutely! Its beautiful layers and flavors are perfect for any event.

How should I serve leftovers?

Keep refrigerated and serve chilled or at room temperature.

Conclusion

Italian Cream Cheese Cake is a classic, crowd-pleasing dessert with moist layers, rich cream cheese frosting, and a delightful coconut and nut texture. Perfect for birthdays, holidays, or anytime you want to impress with a truly special cake. Enjoy every luscious bite!

Italian Cream Cheese Cake: An Amazing Ultimate Delight

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Italian Cream Cheese Cake is a moist, tender, and rich three-layer cake featuring shredded coconut and chopped nuts, layered and frosted with luscious cream cheese frosting. A classic Southern-inspired dessert perfect for celebrations.

Author: Amy
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 15 minutes
Yield: 12 to 16 servings
Category: Dessert, Cake
Method: Baking
Cuisine: Southern American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Whisk flour, baking soda, baking powder, and salt in a medium bowl.
In a large bowl, blend granulated sugar, brown sugar, and oil. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Alternately add dry ingredients and buttermilk to wet mixture, mixing just until combined.
Fold in shredded coconut and chopped nuts evenly.
Divide batter evenly among prepared pans.
Bake 30-35 minutes until a toothpick inserted in center comes out clean.
Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
Assemble cake layers with frosting between each. Cover entire cake with frosting and sprinkle shredded coconut on top.

Notes

Use walnuts, pecans, or a mix for varied texture.
Add pineapple tidbits for tropical flavor.
Substitute buttermilk with yogurt for tanginess.
Whipped cream cheese frosting offers a lighter option.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 280mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg