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Toasted Coconut & Pecan Layers
If you’re looking for a showstopping dessert that feels both indulgent and nostalgic, this Classic Italian Cream Cake is your answer. With its rich layers of buttery vanilla cake, speckled with toasted pecans and coconut, and enveloped in a smooth cream cheese frosting, this Southern favorite is a celebration on a cake stand.
Whether you’re baking for a special gathering, holiday, or just craving a slice of sweet comfort, this cake is the kind of treat that always impresses.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional, for extra flavor)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
- 1 cup chopped toasted pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
To Garnish:
- Toasted shredded coconut
- Extra chopped pecans
Instructions
1. Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper.
In a large bowl, cream the butter, oil, and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extract.
In another bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture alternately with the buttermilk, beginning and ending with the flour.
Fold in the shredded coconut and toasted pecans.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Frosting
Beat the cream cheese and butter until creamy and smooth. Gradually add in the powdered sugar, vanilla, and salt. Beat until light and fluffy.
3. Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake.
Gently press toasted coconut and chopped pecans onto the sides and top for a beautiful finish.
Tips & Variations
- Make it ahead: This cake tastes even better the next day once the flavors meld.
- Extra flair: Add a hint of rum or almond extract to the batter for depth.
- Nuts & coconut: Toasting them enhances the texture and flavor—don’t skip it!
