❤︎ Dat Good Shit ❤︎

Italian Cream Cake

12 servings


45 minutes

active time

1 hour 15 minutes

total time


2 ⅔ cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon table salt

12 Tablespoons unsalted butter (softened and cut into 12 pieces)

1 ½ cups buttermilk (room temperature preferred)

2 large eggs (room temperature preferred)

1 teaspoon vanilla extract

½ teaspoon almond extract

1 cup sweetened shredded coconut

1 cup coarsely chopped pecans

1 cup unsalted butter (softened)

16 oz cream cheese (softened)

1 ½ teaspoons vanilla extract

½ teaspoon almond extract

¼ teaspoon table salt

8 cups powdered sugar

½ cup pecan halves (finely chopped)

½ cup toasted coconut (finely chopped)


For Cake

Preheat oven to 350F (175C) and thoroughly grease and flour three 8” (20cm) round cake pans (additionally I like to line the bottoms of each pan with a round of parchment paper to prevent sticking).

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment) and stir until completely combined.

With mixer on medium-speed, add butter, one piece at a time, stirring until completely combined after each addition and before adding the next piece. Continue until all butter has been added. Mixture will be sandy once all butter is incorporated.

In a large measuring cup, whisk together buttermilk, eggs, and vanilla and almond extract.

With mixer on low-speed, slowly drizzle buttermilk mixture into the batter until completely incorporated. Pause periodically to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are completely combined.

Use a spatula to stir in coconut and pecans until completely combined.

Evenly divide batter into prepared baking pans and transfer to the center rack of 350F (175C) preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs (see note if your oven does not fit all three pans at once, or if you do not have three pans!).

Allow cakes to cool in their pans for 10-15 minutes, then run a knife around the edge to loosen cake from the pan and invert each layer onto a cooling rack to cool completely before decorating. While cakes cool, prepare the frosting.


In a large mixing bowl using an electric mixer (or in a stand mixer fitted with the paddle attachment) combine butter and cream cheese and beat on low-speed until creamy and well-combined,

Add vanilla extract, almond extract and salt and stir to combine,

With mixer on low-speed, gradually add powdered sugar until all has been added. Scrape sides and bottom of bowl and stir again. Frosting should be smooth and creamy.


Level cakes if desired/necessary. Place one cake on serving platter and spread a thick, even layer of frosting over the top. Repeat with the next two layers. Smooth a thin layer of frosting evenly around the entire cake to catch the crumbs then place the cake in the refrigerator for 15 minutes (this is your “crumb coat”, it will ensure your outer layer of frosting remains pristine.

Remove cake from refrigerator and spread an even layer of frosting over the entire cake. Use remaining frosting to pipe decorative swirls on top of the cake (I used the Ateco 846 piping tip).

If desired, immediately after frosting the cake, mix together finely chopped pecans and toasted coconut and press halfway up the side of the cake. Dust the top of each swirl with a light sprinkling of pecan/coconut mixture.


Serving Size



1088 kcal

Total Fat

56 g

Saturated Fat

31 g

Unsaturated Fat

21 g

Trans Fat

1 g


140 mg


502 mg

Total Carbohydrate

144 g

Dietary Fiber

3 g

Total Sugars

119 g


9 g

12 servings


45 minutes

active time

1 hour 15 minutes

total time
Start Cooking