Celebrate life’s sweet moments with our Italian Cream Cheese Cake – a symphony of rich cream cheese, crunchy pecans, and exotic coconut in every decadent layer! This Italian Cream Cheese Cake recipe promises a delightful dessert that’s perfect for any celebration or as a luxurious treat for yourself. Follow our detailed guide to create a masterpiece that’s as beautiful as it is delicious, ensuring your baking experience is both enjoyable and successful.

Recipe

Ingredients

For the Cake:

1 cup unsalted butter, softened

2 cups granulated sugar
5 large eggs, separated
2 cups all-purpose flour

1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract

1 cup shredded coconut
1 cup finely chopped pecans

For the Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar

2 teaspoons vanilla extract
Chopped pecans for garnish

Directions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.

In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
Combine flour and baking soda; add to the creamed mixture alternately with buttermilk and vanilla. Stir in coconut and pecans.
In another bowl, beat egg whites until stiff peaks form; fold into the batter. Divide among prepared pans.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans and cool completely.
For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.
Spread frosting between layers and on top and sides of cake. Garnish with chopped pecans.

Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes
Kcal: 650 kcal | Servings: 12 servings

Notes

Storage: This cake can be stored in the refrigerator for up to 5 days. Ensure it’s covered to prevent it from drying out.
Serving Suggestion: Serve this cake at room temperature for the best flavor and texture. A dollop of whipped cream or a side of vanilla ice cream can add an extra layer of indulgence.

Ingredient Tips: For the best results, ensure all ingredients, especially butter and eggs, are at room temperature before starting.
Decoration: Feel free to get creative with the decoration. Toasted coconut flakes or whole pecans can add a beautiful and tasty touch.

Nutritional Breakdown (per serving)

Calories: 650 kcal

Carbohydrates: 83 g
Protein: 7 g
Fat: 34 g

Saturated Fat: 18 g
Polyunsaturated Fat: 5 g
Monounsaturated Fat: 10 g

Trans Fat: 0 g
Cholesterol: 145 mg
Sodium: 220 mg

Potassium: 130 mg
Fiber: 2 g
Sugar: 65 g

Vitamin A: 950 IU
Vitamin C: 0.2 mg
Calcium: 60 mg

Iron: 2.3 mg

This cake is a rich source of energy, thanks to its high calorie and fat content. The presence of eggs and nuts provides protein and healthy fats, including monounsaturated and polyunsaturated fats. It’s also a good source of iron and calcium, contributing to your daily nutritional needs.

FAQs

Q1: Can I make this cake in advance?
A1: Yes, you can bake the cake layers a day in advance. Wrap them well and store at room temperature. Prepare the frosting and assemble the cake on the day of serving.

Q2: Can I use a different type of nut?
A2: Absolutely! While pecans are traditional, walnuts or almonds can also be used as a tasty alternative.

Q3: Is there a substitute for buttermilk?
A3: Yes, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes before using.

Q4: How do I ensure my cake is moist?
A4: Do not overbake the cake, and make sure all your ingredients are at room temperature before starting. This helps to ensure a moist and tender crumb.