Imagine the sweet scent of cinnamon and coconut wafting through your kitchen, beckoning family and friends to gather around the table. This Coconut Pecan Cake isn’t just a dessert; it’s a celebration of flavors that transports you to a warm, sunny day regardless of the season. Juicy chunks of pecans mingle with soft, sweet coconut in a moist, buttery cake that practically melts in your mouth.
I discovered this recipe during a summer potluck where it stole the spotlight, leaving everyone begging for seconds. What I love most about this cake is its versatility—perfect for casual family dinners or elegant gatherings alike. Plus, the cream cheese frosting adds a dreamy richness that’s truly irresistible. Whether you’re looking to impress guests or just want to treat yourself to a slice of homemade happiness, this Coconut Pecan Cake delivers on all fronts. Let’s dive into the heart of this delicious recipe and bring a little magic to your kitchen!
Why is Italian Cream Cake so special?
Irresistible flavor: This Coconut Pecan Cake masterfully combines sweet coconut and crunchy pecans for a taste explosion in every bite. Unique texture: The moist cake layers paired with creamy frosting create a delightful contrast that’s simply unforgettable. Versatile treat: Whether celebrating a birthday or enjoying a casual dinner, this cake shines on any occasion. Quick prep: With simple, easy-to-find ingredients, you can whip this up in no time. If you’re looking to explore more delightful desserts, don’t miss my classic vanilla cake recipe for an equally satisfying experience!
Italian Cream Cake Ingredients
Prepare for a delightful baking experience with the perfect combination of rich flavors!
For the Cake
- 1/2 cup butter, softened – Adds richness and a tender crumb to your cake.
- 1/2 cup shortening – Helps to keep the cake moist while providing structure.
- 2 cups sugar – Sweetens the cake and helps achieve a lovely golden color.
- 5 large eggs, separated – Yolk adds moisture, while the whipped whites create a light texture.
- 1 teaspoon vanilla extract – Enhances the flavor and aroma of the cake.
- 2 cups all-purpose flour – The base of your cake, providing necessary structure.
- 1 teaspoon baking soda – Acts as a leavening agent for a fluffy texture.
- 1 cup buttermilk – Adds moisture and a slight tang that balances the sweetness.
- 1-1/2 cups sweetened shredded coconut – Infuses the cake with a deliciously tropical flavor.
- 1 cup chopped pecans – Adds a delightful crunch and nutty flavor to each bite.
For the Cream Cheese Frosting
- 11 ounces cream cheese, softened – Forms the creamy base of the frosting, adding tanginess.
- 3/4 cup butter, softened – Creates a velvety texture and rich flavor in the frosting.
- 6 cups confectioners’ sugar – Sweetens the frosting to perfection, ensuring it spreads easily.
- 1-1/2 teaspoons vanilla extract – Enhances the flavor of the frosting.
- 3/4 cup chopped pecans – Sprinkle on top for added crunch and a beautiful finishing touch.
Dive into this Coconut Pecan Cake adventure, where each slice is an invitation to delight in its rich and enchanting flavors!
How to Make Coconut Pecan Cake
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Preheat the oven to 350°F and prepare two 9-inch round cake pans by greasing and lining them with parchment paper. This ensures your cake comes out perfectly without sticking.
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Cream together the softened butter and shortening in a large mixing bowl using an electric mixer until you achieve a smooth and fluffy texture—this should take about 2-3 minutes.
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Gradually add the sugar to the butter mixture, mixing well until combined. You want a light and airy consistency that will help your cake rise beautifully.
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Add the egg yolks one at a time, beating well after each addition. This step is important for building the cake’s structure and richness.
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Mix in the vanilla extract until fully incorporated, adding to the delightful aroma of the batter.
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Combine the flour and baking soda in a separate bowl. This ensures the leavening agent is evenly distributed throughout the cake.
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Alternate adding the dry flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined to avoid overworking the batter.
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Fold in the sweetened shredded coconut and chopped pecans gently, making sure they’re evenly distributed throughout the batter for that delightful crunch.
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Beat the egg whites in a clean bowl until stiff peaks form, then gently fold them into the cake batter. This will give your cake a wonderfully light texture.
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Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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Cool the cakes in the pans for about 10 minutes, then transfer them to wire racks to cool completely. This helps retain their moisture and texture.
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Prepare the cream cheese frosting by beating the softened cream cheese and butter together in a bowl until smooth. This should take about 2-3 minutes.
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Gradually add the confectioners’ sugar and vanilla extract, mixing until well combined and creamy. You want a spreadable consistency that’s not too thick.
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Frost the cooled cakes with the cream cheese frosting, layering and topping as desired. Sprinkle extra chopped pecans on top for added crunch and visual appeal.
Optional: For an extra touch of flavor, drizzle some caramel sauce on top before serving.
Exact quantities are listed in the recipe card below.
Tips for the Best Italian Cream Cake
Room Temperature Ingredients: Always use eggs, butter, and cream cheese at room temperature for a smoother batter and better flavor incorporation.
Do Not Overmix: When folding in the egg whites and coconut, gently combine to maintain that light and airy texture. Overmixing can lead to a dense cake.
Even Baking: To ensure even baking, rotate your cake pans halfway through the baking time. This helps prevent one side from rising faster than the other.
Use Fresh Coconut: For a burst of flavor, try using fresh grated coconut instead of sweetened shredded coconut. It elevates the cake’s natural sweetness.
Chill Frosting: If your cream cheese frosting is too soft, chill it for a bit to make it easier to spread — a perfect layer enhances the overall beauty of your Italian Cream Cake.
How to Store and Freeze Coconut Pecan Cake
Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days, ensuring it retains its moisture and flavor.
Fridge: If you want to keep it longer, place the cake in the refrigerator, well-covered, for up to a week—just bring it to room temperature before serving for the best taste.
Freezer: For longer storage, freeze the unfrosted cake layers wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before frosting and serving.
Reheating: If desired, warm individual slices in the microwave for about 10-15 seconds for a cozy, slightly melty experience, enhancing the delightful essence of your Coconut Pecan Cake.
Italian Cream Cake Variations
Feel free to personalize this delightful cake with these fun and creative twists!
- Nut-Free: Replace pecans with sunflower seeds or pumpkin seeds for a nut-free option that still offers crunch.
- Coconut Cream: For extra coconut flavor, swap the buttermilk with coconut milk and add a teaspoon of coconut extract.
- Chocolate Lovers: Mix in 1/2 cup of cocoa powder to the batter for a chocolatey twist that pairs beautifully with the coconut!
- Fruit-Boosted: Add 1 cup of crushed pineapple (drained) to the batter for a juicy burst of flavor and moisture.
- Spicy Kick: Incorporate 1/2 teaspoon of cinnamon or nutmeg for a warm, spicy element that complements the sweetness beautifully.
- Layered Delight: Turn this into a layered cake by baking in three 8-inch pans; this will create a stunning presentation!
- Frosting Variations: Instead of cream cheese, try a simple whipped cream topping for a lighter, airy finish to your cake.
- Almond Extract: Swap vanilla for almond extract in the batter for a nutty aroma that perfectly complements the coconut and pecans.
Each of these variations adds its own special touch, creating a new experience with every bite!
Make Ahead Options
These Coconut Pecan Cakes are perfect for meal prep enthusiasts! You can prepare the cake layers up to three days in advance. Just bake the cakes as directed, then allow them to cool completely before wrapping each layer tightly in plastic wrap and refrigerating. This helps maintain their moistness and flavor. The cream cheese frosting can also be made ahead of time; it keeps well in the fridge for up to 5 days. When you’re ready to serve, simply frost the chilled cake layers and add a sprinkle of pecans on top for that perfect finish. This way, you can enjoy this delightful Coconut Pecan Cake with minimal fuss on busy weeknights!
What to Serve with Coconut Pecan Cake?
Imagine a table adorned with delightful dishes that harmonize perfectly with your sweet creation, each bite a celebration of flavor and texture.
- Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing contrast to the rich cake, balancing its sweetness beautifully.
- Vanilla Ice Cream: Creamy and cool, it melts into the warm layers of cake, creating a heavenly blend of flavors that are simply irresistible.
- Chocolate Ganache: Drizzled over the cake, this luscious chocolatey addition offers a decadent touch that complements the nuttiness of pecans.
- Coffee or Espresso: The deep, rich notes of freshly brewed coffee enhance the cake’s flavor, making for a comforting pairing after dinner.
- Lemon Tart: A zesty, tangy tart can cut through the richness of the cake, offering a delightful explosion of contrasting flavors to your palate.
- Whipped Cream: Light and airy, dollops of freshly whipped cream can pair beautifully with slices of cake, adding a touch of indulgence without overwhelming sweetness.
- Coconut Milkshake: Blend up a creamy coconut milkshake for a whimsical sidekick, echoing the tropical flavors in the cake itself.
- Nutty Biscotti: This crunchy companion offers a satisfying crunch, perfect for dipping into your coffee alongside a slice of cake.
- Moscato Wine: Lightly sparkling and sweet, a glass of Moscato provides a lively toast to the cake’s beautiful flavors, making every bite feel like a celebration.
Coconut Pecan Cake Recipe FAQs
What is the best way to choose ripe ingredients for Coconut Pecan Cake?
Absolutely! When selecting your ripe ingredients, especially eggs and buttermilk, aim for those that are fresh and at room temperature. Large eggs should be free of cracks, and for buttermilk, look for a smooth texture without any lumps. This ensures a more cohesive batter and a fluffier cake in the end!
How should I store leftover Coconut Pecan Cake?
Very simply! Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it for a longer period, transfer it to the refrigerator, where it will last for up to a week. Just remember to bring it back to room temperature before serving for the best taste experience.
Can I freeze Coconut Pecan Cake, and if so, how?
Yes, you can! For freezing, wrap each unfrosted cake layer tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can store it like this for up to 3 months. When you’re ready to enjoy, simply thaw the layers in the fridge overnight, frost it when completely thawed, and serve!
What should I do if my Coconut Pecan Cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or not whipping the egg whites enough. To prevent this, gently fold in the whipped egg whites until just combined. If that happens, don’t fret! You can try serving it warm with a scoop of vanilla ice cream for a delightful twist—sometimes a little creativity in presentation can turn things around.
Are there any dietary considerations to be aware of with Coconut Pecan Cake?
Yes, indeed! If you’re serving this cake to guests with allergies, be cautious with pecans, as they are a common nut allergen. Additionally, if you’re looking for a gluten-free alternative, consider using a 1:1 gluten-free flour blend in place of all-purpose flour. This tweak can help accommodate those with gluten sensitivities without sacrificing flavor!
Can I use fresh coconut instead of shredded coconut in the recipe?
Absolutely! Using fresh grated coconut elevates the flavor and adds a wonderful texture to your Coconut Pecan Cake. Just make sure to adjust the moisture slightly if needed, as fresh coconut may contain more moisture than the sweetened variety. Enjoy that tropical twist!
Irresistible Italian Cream Cake with Coconut & Pecans
Ingredients
Equipment
Method
- Preheat the oven to 350°F and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
- Cream together the softened butter and shortening in a large mixing bowl using an electric mixer until smooth and fluffy.
- Gradually add the sugar to the butter mixture, mixing well until combined.
- Add the egg yolks one at a time, beating well after each addition.
- Mix in the vanilla extract until fully incorporated.
- Combine the flour and baking soda in a separate bowl.
- Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with flour.
- Fold in the sweetened shredded coconut and chopped pecans gently.
- Beat the egg whites in a clean bowl until stiff peaks form, then fold them into the batter.
- Pour the batter into prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- Prepare the frosting by beating the softened cream cheese and butter together until smooth.
- Gradually add the confectioners' sugar and vanilla extract, mixing until creamy.
- Frost the cooled cakes with cream cheese frosting, layering and topping as desired.