There’s nothing quite like the experience of pulling a golden cake from the oven, the sweet, nutty aroma enveloping your kitchen. On one particularly delightful afternoon, I found myself reminiscing about summer barbecues and family gatherings, where this Coconut Pecan Cake always took center stage. The blend of toasty pecans and vibrant coconut creates a flavor profile that feels like a warm hug—perfect for those moments when you want to share something truly special.
As I gathered the ingredients, I recalled the simple pleasure of watching my loved ones’ faces light up with each bite. This cake isn’t just delicious; it’s a celebration of flavor and texture, with its layers bringing together the richness of cream cheese frosting and a sprinkling of toasted coconut and pecans that add a delightful crunch. Whether you’re looking to make an impression at your next gathering or just craving a slice of homemade bliss, this Coconut Pecan Cake is as versatile as it is scrumptious. Trust me, once you savor a piece, you’ll find it hard to resist going back for more! Let’s dive into this inspiring recipe that elevates simple baking into an unforgettable experience.
Why is Italian Cream Cake a must-try?
Decadent layers of texture make this cake exceptional—moist, fluffy, and rich. Nutty goodness from toasted pecans and sweet coconut pairs perfectly for a flavor sensation. Cream cheese frosting adds a luxurious finish, transforming it into a crowd-pleaser! Whether for a festive gathering or a cozy afternoon treat, you’ll feel the love in every bite. For more delightful interpretations, check out Italian Cream Cake variations.
Italian Cream Cake Ingredients
• Get ready for a delicious experience!
For the Batter
- 2 cups all-purpose flour – Use this for a light and airy texture.
- 1 tsp baking soda – This helps the cake rise beautifully.
- 1/2 tsp baking powder – Enhances the leavening of the cake.
- 1 cup salted butter (softened) – Adds richness and flavor to the cake.
- 1 1/2 cups granulated sugar – Sweetens the cake while keeping it moist.
- 1/2 cup light brown sugar – Adds a deeper flavor profile with its molasses undertones.
- 2 tsp vanilla extract – Enhances the overall sweetness and aroma.
- 1/2 tsp almond extract – Provides a delightful nutty hint.
- 5 large eggs – Binds the ingredients for a perfect cake structure.
- 1 cup whole buttermilk – Makes the cake incredibly moist.
- 14 oz package sweetened flaked coconut (divided) – Infuses the cake with tropical sweetness.
- 1 1/2 cups pecan pieces (toasted, divided) – Offers a delightful crunch and nutty flavor.
For the Frosting
- 2 (8 oz) blocks cream cheese (softened at room temperature) – Gives the frosting a creamy texture.
- 1 cup unsalted butter (softened) – Adds a rich base to the frosting.
- 2 lbs powdered sugar – Sweetens and thickens the frosting to perfection.
- 2 tsp vanilla extract – Enhances the overall flavor of the frosting.
- 1/2 tsp almond extract – Complements the cake with a hint of nuttiness.
- Reserved coconut (toasted) – For a beautiful garnish with added crunch.
- 1/2 cup reserved toasted pecans – Sprinkles on top for extra texture and visual appeal.
This Italian Cream Cake is a true masterpiece that’s sure to impress your guests!
How to Make Coconut Pecan Cake
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure a smooth release after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tsp baking soda, and 1/2 tsp baking powder. This combination helps the cake rise beautifully.
- Cream the Butter and Sugars: In a large mixing bowl, cream together 1 cup of softened salted butter, 1 1/2 cups granulated sugar, and 1/2 cup light brown sugar until light and fluffy – about 3-5 minutes.
- Add Extracts and Eggs: Beat in 2 tsp vanilla extract, 1/2 tsp almond extract, and 5 large eggs, one at a time, mixing well after each addition to create a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture to the butter mixture, alternating with 1 cup of whole buttermilk. Mix until just combined; the batter should be smooth and slightly thick.
- Fold in Coconut and Pecans: Gently fold in 7 oz of sweetened flaked coconut and 3/4 cup of toasted pecan pieces, ensuring even distribution without over-mixing.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely before frosting.
- Make the Frosting: In a bowl, beat together 2 (8 oz) blocks of softened cream cheese and 1 cup of softened unsalted butter until fluffy.
- Add Sugar and Extracts: Gradually mix in 2 lbs of powdered sugar, followed by 2 tsp vanilla extract and 1/2 tsp almond extract. Beat until smooth and creamy.
- Assemble the Cake: Spread frosting between the cooled cake layers, then frost the top and sides, creating a beautiful layer of creamy goodness.
- Garnish Delightfully: Finally, sprinkle the reserved toasted coconut and 1/2 cup of reserved toasted pecans on top for an enticing finish.
Optional: Serve with a slice of fresh fruit for a colorful presentation.
Exact quantities are listed in the recipe card below.
Italian Cream Cake Variations
Feel free to explore delightful twists on this classic recipe, inviting your creativity into the kitchen!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a tasty alternative everyone can enjoy. Just ensure it’s a 1:1 blend for best results.
- Sugar-Free: Use erythritol or a similar sugar substitute to sweeten without the calories. It’s a great way to enjoy this cake while watching your sugar intake!
- Coconut Twist: Add an extra layer of flavor with a splash of coconut rum in the batter for an adult-friendly version. It enhances the tropical vibe perfectly!
- Chocolate Lovers: Fold in 1/2 cup of cocoa powder for a rich chocolatey cake that pairs beautifully with the coconut and pecans.
- Berry Burst: Incorporate 1 cup of fresh berries, like strawberries or raspberries, into the batter for a fruity freshness that adds color and flavor!
- Spiced-Up: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm and cozy flavor twist that elevates this cake even further.
- Nut-Free Option: Replace pecans with sunflower seeds or omit them entirely for a nut-free version that doesn’t skimp on taste.
- Zesty Lemon: Add the zest of one lemon and replace half the buttermilk with lemon juice to give your cake a delightful bright citrus undertone that brightens every bite.
Let your kitchen be your canvas and create a masterpiece that brings smiles and warmth to every gathering!
Helpful Tricks for Italian Cream Cake
- Prep Pans Right: Always grease and flour your pans to prevent the cake from sticking—this ensures a clean release!
- Room Temperature Ingredients: Use room temperature butter, eggs, and cream cheese to create a smoother batter and frosting, enhancing the overall texture of your Italian Cream Cake.
- Don’t Overmix: Gently fold in the coconut and pecans to maintain a light, airy texture. Overmixing can lead to a denser cake.
- Cooling Time: Allow the cakes to cool completely before frosting. This prevents the frosting from melting and keeps your presentation pristine—no one likes a messy cake!
- Toast Your Nuts: Toasting the pecans enhances their flavor, giving a delightful crunch that sets your cake apart. Don’t skip this step!
- Taste Test: Trust your instincts! Taste your frosting before applying; adjust the sweetness or flavor extracts to suit your preference, ensuring your Italian Cream Cake is just perfect!
What to Serve with Coconut Pecan Cake?
Bring your dessert experience to life with the perfect pairings that enhance the delightful flavors of this moist, nutty cake.
- Coconut Ice Cream: Creamy coconut ice cream adds a refreshing, tropical coolness that complements the cake’s flavors beautifully.
- Fresh Berries: A medley of raspberries and blueberries brings a tart contrast, cutting through the sweetness of the cake, making each bite heavenly.
- Coffee or Espresso: A strong cup of coffee enhances the cake’s richness, lending a warm, comforting touch that’s perfect after dinner.
- Whipped Cream: Lightly sweetened whipped cream adds a delightful, fluffy texture that pairs perfectly with the cake’s moist layers.
- Chocolate Drizzle: A simple chocolate ganache provides decadent depth and a hint of indulgence, balancing the nutty flavors with its rich sweetness.
- Pineapple Salsa: The bright acidity of pineapple salsa uplifts the flavors of the cake, adding a unique twist that surprises and delights the palate.
Serve these alongside your Coconut Pecan Cake for an unforgettable dessert experience that delights both the eyes and the taste buds!
How to Store and Freeze Coconut Pecan Cake
Room Temperature: Keep the cake covered at room temperature for up to 3 days. This helps maintain its moisture and flavor, making each slice delightful.
Fridge: If preserving it longer, store the cake in an airtight container in the fridge for up to 1 week. Be sure to bring it back to room temperature before serving for the best taste.
Freezer: You can freeze the Coconut Pecan Cake for up to 3 months. Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn.
Reheating: To reheat, unwrap the cake and let it thaw in the fridge overnight. Warm slices in the microwave for about 10-15 seconds, just enough to enjoy its rich flavors again!
Make Ahead Options
These Coconut Pecan Cakes are perfect for busy home cooks looking to save time while still delivering a delicious dessert! You can prepare the cake layers up to 3 days in advance—just bake, cool, and wrap each layer tightly in plastic wrap before refrigerating to maintain moisture. The frosting can also be made a day ahead; just store it in an airtight container in the refrigerator. When you’re ready to serve, simply let the frosting soften at room temperature for about 30 minutes before spreading it onto the cake. By prepping these components ahead of time, you’ll ensure that your Coconut Pecan Cake is just as delightful, with minimal effort on the day of your gathering!
Coconut Pecan Cake Recipe FAQs
What kind of coconut should I use for the Coconut Pecan Cake?
Absolutely, I recommend using sweetened flaked coconut for this recipe! This type adds both sweetness and a delightful chewy texture to the cake, enhancing its tropical vibe. If you want a less sweet option, unsweetened coconut can be used, but do note that it will change the overall flavor profile.
How should I store leftover Coconut Pecan Cake?
To keep your delicious cake fresh, store it covered at room temperature for up to 3 days. If you want to extend its life, placing it in an airtight container in the fridge allows it to stay good for about 1 week. Remember, bringing it back to room temperature before serving really revives the cake’s flavor!
Can I freeze Coconut Pecan Cake?
Yes, you can definitely freeze this cake! Wrap individual slices securely in plastic wrap and then in aluminum foil—they can last in the freezer for up to 3 months. When you’re ready to enjoy, simply let it thaw in the fridge overnight. For a warm treat, microwave each slice for 10-15 seconds to bring back that fresh out-of-the-oven taste.
What should I do if my cake sinks in the middle?
Very good question! If your Coconut Pecan Cake sinks, it typically indicates that it didn’t bake long enough or the oven temperature was too low. To troubleshoot: first, ensure your oven is properly calibrated using an oven thermometer. Bake the cake until a toothpick inserted in the center comes out clean. If you find your cakes sinking more frequently, it might be beneficial to check the freshness of your baking powder and soda, as expired ingredients can fail to provide the right lift.
Are there any dietary considerations for this Coconut Pecan Cake?
Absolutely! If you or your guests have nut allergies, it’s best to omit the pecans from the recipe or substitute with sunflower seeds for a similar crunch. Additionally, if anyone is lactose intolerant, using dairy-free butter and cream cheese can make this cake more accessible. Always check with your guests about ingredient preferences for a truly inclusive dessert experience.
Irresistible Italian Cream Cake to Impress Your Guests
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tsp baking soda, and 1/2 tsp baking powder.
- In a large mixing bowl, cream together 1 cup of softened salted butter, 1 1/2 cups granulated sugar, and 1/2 cup light brown sugar until light and fluffy - about 3-5 minutes.
- Beat in 2 tsp vanilla extract, 1/2 tsp almond extract, and 5 large eggs, one at a time, mixing well after each addition.
- Gradually add the dry mixture to the butter mixture, alternating with 1 cup of whole buttermilk, mixing until just combined.
- Gently fold in 7 oz of sweetened flaked coconut and 3/4 cup of toasted pecan pieces.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- In a bowl, beat together 2 (8 oz) blocks of softened cream cheese and 1 cup of softened unsalted butter until fluffy.
- Gradually mix in 2 lbs of powdered sugar, followed by 2 tsp vanilla extract and 1/2 tsp almond extract. Beat until smooth and creamy.
- Spread frosting between the cooled cake layers, then frost the top and sides.
- Finally, sprinkle the reserved toasted coconut and 1/2 cup of reserved toasted pecans on top.