Classic Italian Cream Cake Recipe with Coconut and Pecans

My Favorite Southern Cake

I love a cake that feels a little extra without being overly complicated. Italian Cream Cake offers an old-school celebration cake vibe with soft layers, cream cheese frosting, coconut, pecans, and crushed pineapple folded into the batter. It looks impressive, tastes rich, and is achievable at home.

Why You’ll Love Italian Cream Cake

• Soft, tender cake layers
• Buttermilk keeps the cake moist
• Crushed pineapple adds moisture and flavor
• Sweetened coconut and chopped pecans provide texture
• Cream cheese frosting balances sweetness with tang
• Can be made as a layer cake or baked in a 9×13 pan
• Great for holidays, birthdays, and family gatherings

What Is Italian Cream Cake

Italian Cream Cake is a Southern-style layer cake made with coconut, pecans, and buttermilk, finished with a cream cheese frosting. Some versions include crushed pineapple for extra moisture. Despite the name, it’s known as a Southern favorite and is commonly served at celebrations.

Ingredients Needed To Make Italian Cream Cake

• All-purpose flour — provides structure while keeping layers tender.
• Baking powder and baking soda — leavening for a light crumb.
• Kosher salt — balances sweetness and enhances flavor.
• Butter — adds richness and tenderness.
• Sugar — sweetens and helps aerate the batter when creamed with butter.
• Eggs — bind and give structure.
• Vanilla extract — classic warmth and depth of flavor.
• Almond extract — signature note for Italian Cream Cake; use sparingly.
• Buttermilk — keeps the cake moist and tender.
• Crushed pineapple — adds moisture and gentle sweetness; drain excess juice before using.
• Sweetened coconut flakes — classic flavor and texture.
• Chopped pecans — provide crunch and nutty flavor.
• Cream cheese — makes the tangy, creamy frosting base.
• Powdered sugar — thickens and sweetens the frosting; start with 5 cups and adjust as needed.

How To Make Italian Cream Cake

1. Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick baking spray and line the bottoms with parchment for easy removal. Alternatively, use a 9×13-inch pan for a single-layer option.
2. In a bowl, whisk together the flour, baking powder, baking soda, and kosher salt; set aside.
3. In a large mixing bowl, beat room-temperature butter and sugar on high for about 3 minutes until lighter and fluffy.
4. Add eggs one at a time, mixing after each. Add vanilla and almond extract and mix until combined, scraping the bowl as needed.
5. Pour in the buttermilk and mix on low until combined. The batter may look slightly separated—that’s fine.
6. Add the dry ingredients in batches, mixing on low just until combined. Do not overmix.
7. Fold in drained crushed pineapple, sweetened coconut, and chopped pecans with a spatula until evenly distributed.
8. Divide batter between prepared pans and smooth the tops. Bake 25–30 minutes, until tops are lightly golden and a toothpick comes out clean or with a few moist crumbs.
9. Cool in the pans 10–15 minutes, then transfer to a rack to cool completely before frosting.

How To Make Italian Cream Cake Frosting

1. Place room-temperature cream cheese, vanilla, almond extract, and 5 cups powdered sugar in a bowl.
2. Beat until smooth and creamy, scraping the sides to ensure even mixing.
3. If frosting is too soft, add powdered sugar 1 cup at a time until spreadable.
4. Frost the cooled layers and decorate the outside with chopped pecans and coconut flakes if desired.

Tips for the Best Italian Cream Cake

• Use room-temperature butter so it creams properly with sugar.
• Press excess juice from the crushed pineapple before adding it to the batter.
• Don’t overmix after adding the flour—overmixing will make the cake dense.
• Cool layers completely before frosting to prevent the frosting from melting.
• Use sweetened coconut for the classic flavor.
• Chop pecans finely so they disperse evenly throughout the cake.
• If you prefer a simpler pan, bake this in a 9×13-inch dish.

Storage and Make-Ahead Tips

• Store the finished cake covered in the refrigerator for up to 4 days because the cream cheese frosting needs chilling.
• For best texture, let slices sit at room temperature 20–30 minutes before serving.
• Bake layers a day ahead if desired; once fully cooled, wrap tightly and store until ready to frost.
• Unfrosted layers freeze well up to 2 months; wrap each layer tightly and thaw before frosting.

Cake

1. Preheat oven to 350°F. Prepare two 8-inch pans with nonstick spray and parchment, or use a 9×13 pan.
2. Whisk flour, baking powder, baking soda, and salt; set aside.
3. Cream butter and sugar on high for about 3 minutes until light and fluffy.
4. Add eggs one at a time, then vanilla and almond extracts, mixing until combined.
5. Mix in buttermilk on low. Add dry ingredients gradually and mix until just combined.
6. Fold in drained pineapple, coconut, and chopped pecans.
7. Divide batter between pans, smooth tops, and bake 25–30 minutes until a toothpick comes out clean or with a few moist crumbs.
8. Cool in pans 10–15 minutes, then transfer to a rack and cool completely before frosting.

Frosting

1. Beat cream cheese, vanilla, almond extract, and 5 cups powdered sugar until smooth.
2. Scrape down the bowl and add more powdered sugar 1 cup at a time if frosting is too soft.
3. Frost the cooled cake and finish with chopped pecans and coconut as desired.

Commonly Asked Questions