Coconut Pecan Italian Cream Cake with Cream Cheese Frosting

If there’s one cake that feels a little fancy but still totally comforting, it’s this Italian Cream Cake. It’s soft and tender, packed with coconut and pecans, and finished with a thick layer of cream cheese frosting that’s hard to resist straight from the bowl. This is the kind of dessert that quietly steals the spotlight at family gatherings, potlucks, and holiday tables.

I keep coming back to this recipe because it feels special without being complicated. The layers bake up beautifully, stay perfectly moist, and that subtle mix of vanilla and almond adds just the right touch. It looks impressive once it’s stacked and frosted, but the process itself is simple enough to feel approachable, even if layer cakes aren’t something you make all the time.

This Italian Cream Cake works for so many occasions, from Easter desserts to birthdays or even a weekend treat just because. It’s rich without feeling heavy, sweet without being overpowering, and every slice has a little crunch from the coconut and pecans. If you’re craving a cake that feels truly homemade and a little extra, this one won’t disappoint.

Equipment

• Stand mixer or hand mixer: This makes the reverse creaming method much easier, but a hand mixer works just fine if that’s what you’ve got.

• Large mixing bowls: You’ll want a couple of these for the cake batter and the frosting, especially if you like to stay organized while baking.

• Three 8-inch round cake pans: These help the layers bake evenly and give the cake that classic stacked look.

• Measuring cups and spoons: Baking is one time I actually measure everything, and these keep things accurate without overthinking it.

• Rubber spatula: Perfect for scraping down the bowl and gently folding in the coconut and pecans without overmixing.

• Wire cooling racks: Letting the layers cool completely is key so the frosting doesn’t slide right off.

• Offset spatula or butter knife: Great for spreading the frosting smoothly between layers and around the outside.

• Piping bag with a large star tip (like Wilton 1M): Totally optional, but it makes the top look extra pretty with very little effort.

• Cake board or serving plate: Something sturdy to build and serve the cake on, especially once all that frosting is added.

Ingredients

For the Cake

• 2 1/3 cups all-purpose flour: This is the base of the cake, so take a second to scoop and level it for the best texture.

• 2 cups granulated sugar: It might look like a lot, but it balances the tangy buttermilk and cream cheese frosting perfectly.

• 1 teaspoon baking powder: This gives the cake a little lift so the layers bake up nice and fluffy.

• ½ teaspoon baking soda: A small amount, but it works with the buttermilk to keep the crumb soft and tender.

• ½ teaspoon table salt: Just enough to bring out all the sweetness without making anything taste salty.

• 12 tablespoons unsalted butter, softened: Soft butter is key here since it blends smoothly into the dry ingredients.

• 1 ½ cups buttermilk, room temperature: This keeps the cake moist and adds that subtle tang that makes the flavor pop.

• 2 large eggs, room temperature: Room-temp eggs mix in more easily and help create an even, smooth batter.

• 1 teaspoon vanilla extract: This adds warmth and depth that ties all the flavors together.

• ½ teaspoon almond extract: A little goes a long way and gives the cake that classic Italian cream cake flavor.

• 1 cup sweetened shredded coconut: This adds just the right amount of sweetness and texture throughout the cake.

• 1 cup coarsely chopped pecans: These give the cake a gentle crunch, with a little extra saved for the top because why not.

For the Frosting

• 1 cup unsalted butter, softened: Starting with soft butter makes the frosting smooth and fluffy instead of lumpy.

• 8 oz cream cheese, softened: Full-fat and room temperature works best for that rich, creamy texture.

• 1 ½ teaspoons vanilla extract: This keeps the frosting from tasting overly sweet and adds a cozy vanilla flavor.

• ½ teaspoon almond extract: It echoes the cake and makes the frosting taste extra special.

• ¼ teaspoon table salt: Just a pinch helps balance all that powdered sugar.

• 8 cups powdered sugar: It sounds like a lot, but it’s what gives the frosting structure and that classic sweetness.

For Decorating (Optional but Worth It)

• ½ cup finely chopped pecan halves: These add crunch and make the top of the cake look bakery-worthy.

• ½ cup finely chopped toasted coconut: Toasting it first brings out a deeper flavor and adds a pretty finishing touch.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

For the Cake:

1. Start by pulling your cream cheese, butter for the frosting, eggs, and buttermilk out of the fridge so they can come to room temperature. Check the notes if you need timing help.

2. Preheat the oven to 350°F. Thoroughly grease and flour three 8-inch round cake pans. You can line the bottoms with parchment if you like, but it’s optional.

3. In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, and salt. Mix until everything is well blended.

4. With the mixer running on medium speed, add the butter one tablespoon at a time. Let each addition fully mix in before adding the next. Keep going until all the butter is incorporated and the mixture looks sandy. This is the reverse creaming method.

5. In a large measuring cup or small bowl, whisk together the buttermilk, eggs, vanilla bean paste, and almond extract.

6. Turn the mixer to low speed and slowly drizzle the buttermilk mixture into the batter. Mix just until everything is combined.

7. Stop and scrape down the sides and bottom of the bowl with a spatula, then give it one more quick mix to be sure everything is evenly incorporated.

8. Gently fold in the coconut and pecans with a spatula, being careful not to overmix.

9. Divide the batter evenly between the prepared cake pans. Place them on the center rack of the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

10. Let the cakes cool in their pans for 10 to 15 minutes.

11. Run a knife around the edges to loosen, then carefully invert each layer onto a wire rack. Let them cool completely before frosting.

12. While the cakes cool, go ahead and make the frosting.

For the Frosting:

1. In a large mixing bowl, or in a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on low speed until smooth and creamy.

2. Add the vanilla bean paste or extract and the almond extract, then mix until combined.

3. With the mixer on low speed, gradually add the powdered sugar. Once it’s all in, scrape down the sides and bottom of the bowl and mix again until smooth.

4. The frosting should be creamy, fluffy, and easy to spread.

5. Optional but highly recommended. Toast some coconut and let it cool completely so it’s ready to decorate the cake once frosted.

For Assembly:

1. Start with a little frosting on the plate: Spread a small dollop of frosting in the center of your cake board or serving plate. This acts like glue and keeps the first cake layer from sliding around while you frost and stack.

2. Level the cake layers if needed. I didn’t level mine, so feel free to skip if they’re already fairly even.

3. Place one cake layer on a serving plate or cake board. Spread a thick, even layer of frosting over the top.

4. Add the second layer and repeat, then place the final layer on top.

5. Frost the outside of the cake with an even layer of frosting.

6. Use the remaining frosting to pipe decorative swirls on top. I used a Wilton 1M piping tip.

7. Press the toasted coconut around the bottom of the cake to create a pretty border.

8. Sprinkle the reserved chopped pecans over the top.

9. Slice, serve, and enjoy every bite.

Tips & Tricks for the Perfect Italian Cream Cake

• Room temperature really matters: Pull the butter, eggs, cream cheese, and buttermilk out ahead of time so everything blends smoothly and evenly.

• Take your time with the reverse creaming: Adding the butter slowly into the dry ingredients helps create a soft, tender crumb, so don’t rush this step.

• Don’t overmix once the liquids go in: Mix just until everything comes together to keep the cake light instead of dense.

• Flip the layers for frosting: Turning the cake layers upside down gives you a flatter surface and makes stacking much easier.

• Use a thin crumb coat first: A light swipe of frosting locks in crumbs and makes the final frosting layer look cleaner.

• Toast the coconut for extra flavor: It only takes a few minutes, but it adds so much depth and makes the cake taste extra special.

• Chill if things feel soft: If the frosting gets a little too loose, pop the cake in the fridge for 15–20 minutes to firm things up.

• Save the prettiest pecans for the top: It’s a small detail, but it makes the finished cake look bakery-worthy with hardly any effort.

Serving

• Let it sit for a few minutes before slicing: Pull the cake out of the fridge about 15 minutes ahead of time so the frosting softens and the flavors really shine.

• Use a sharp knife for clean slices: Wipe the blade between cuts and you’ll get those pretty, bakery-style slices.

• Small slices go a long way: This cake is rich and filling, so you don’t need huge pieces to make everyone happy.

• Perfect for special occasions: It looks right at home on Easter tables, birthday spreads, or any gathering where dessert matters.

• Serve as-is or keep it simple: It doesn’t need anything extra, but a cup of coffee or tea alongside is always a good idea.

• Great for make-ahead desserts: You can bake and frost it earlier in the day and keep it chilled until you’re ready to serve.

Storing

• Keep it refrigerated: Because of the cream cheese frosting, this cake is happiest covered and stored in the fridge.

• Cover it well: Use a cake dome or loosely tent it with plastic wrap so the frosting stays fresh and doesn’t dry out.

• Let slices come to room temp before eating: A short rest on the counter makes the cake softer and the flavors pop.

• It keeps beautifully for days: Stored properly, it’ll stay moist and delicious for up to 4–5 days.

• Leftover slices store easily: Wrap individual pieces if you want a quick grab-and-go treat later.

• Freezing works too: You can freeze unfrosted layers or frosted slices, just wrap them tightly and thaw overnight in the fridge.

FAQs

Can I make this Italian Cream Cake ahead of time?

Yes, and it actually works really well. You can bake the cake layers a day in advance, wrap them tightly, and frost the cake the next day. You can also fully assemble it and keep it covered in the fridge until you’re ready to serve.

Do I have to toast the coconut?

You don’t have to, but I highly recommend it. Toasting the coconut brings out more flavor and adds a little extra crunch that really takes the cake up a notch.

Can I make this cake in different pan sizes?

Yes. You can use two 9-inch round pans instead of three 8-inch pans, just adjust the baking time and keep an eye on them toward the end.

Why is my frosting too soft or runny?

This usually comes down to temperature. If the butter or cream cheese is too warm, the frosting can get loose. Pop the bowl in the fridge for 10–15 minutes, then re-whip until it firms up.

Can I leave out the pecans or coconut?

Absolutely. You can leave one or both out if needed. The texture will change a bit, but the cake will still be delicious.

Do I need a stand mixer for this recipe?

Nope. A hand mixer works just fine. It might take a little longer, but the results will be just as good.

Why do you flip the cake layers before frosting?

Flipping the layers gives you a flatter surface to work with, which makes stacking easier and helps the cake look more even once it’s frosted.

How long will leftovers last?

Stored properly in the fridge, the cake will stay fresh for about 4–5 days, and honestly, it’s just as good on day two.