Thank you so much for stopping by my kitchen today! I am thrilled to share this rich, luscious Moist Italian Cream Cake with you. This Italian cream cake is incredibly tender, nutty, and coconut‑kissed—a family favorite for holidays or any sweetheart gathering. If you love southern‑style cakes or coconut desserts, you’re exactly where you need to be.
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Overview of Recipe Content
- What it is & where it fits
This is a classic southern‑inspired dessert—perfect for birthdays, potlucks, brunches, or cozy evenings with a cup of coffee. Think of moist layers soaked in flavor and topped with buttery cream cheese frosting. - Why readers will love it
It’s decadently moist (thanks to buttermilk and butter), yet light thanks to whipped egg whites. Coconut and pecans add crunch and sweetness, while the cake stays tender. - What it tastes like
Imagine a buttery crumb infused with vanilla and buttermilk, swirls of sweet coconut and toasted pecans in every bite. The flavor is rich, slightly nutty, and delightfully creamy. - Health/nutritional benefits or seasonal relevance
While indulgent, it includes wholesome eggs and nuts. It’s ideal for spring or holiday baking when coconut or pecans feel festive. - Ingredient list
- 2½ cups (310 g) all‑purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (227 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 5 large eggs, separated
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk
- 1 cup (85 g) sweetened shredded coconut
- 1 cup (120 g) chopped pecans
- Tools needed
Mixing bowls, electric mixer, rubber spatula, measuring cups/spoons, parchment‑lined cake pans (2 or 3 layers), cooling rack. - Suggested substitutions and additions
- Substitute sour cream or yogurt for buttermilk.
- Use walnuts instead of pecans.
- Omit coconut for nut‑only version.
- Add pineapple tidbits or banana for extra sweetness.
How to Make Moist Italian Cream Cake
- Preheat & Prep
Preheat oven to 350 °F (175 °C). Grease and line two 8‑inch round cake pans with parchment. - Dry Ingredients
Whisk together flour, baking soda, and salt in a bowl and set aside. - Cream Butter & Sugar
In a stand mixer or bowl, beat butter and sugar until light and fluffy (~3–4 minutes). I like to imagine how soft and airy that frosting is going to be! - Egg Yolks & Vanilla
Beat in the egg yolks, one at a time, then stir in vanilla extract. - Alternate Dry & Buttermilk
Add dry ingredients alternately with buttermilk—beginning and ending with dry—mix on low until just combined. - Fold in Coconut & Pecans
Gently fold in shredded coconut and chopped pecans. Don’t overmix—you want pieces to distribute without deflating the batter. - Whip Egg Whites
In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold into the batter in 2–3 additions, keeping the airiness intact. - Bake
Divide evenly between pans. Bake 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans 10 minutes, then transfer to a wire rack. - Frosting & Final Touch
Frost once completely cooled with a rich cream cheese buttercream (I like 8 oz cream cheese, ½ cup butter, powdered sugar and vanilla). Decorate with toasted coconut or pecan halves if desired.
What to Serve with Moist Italian Cream Cake
- A cup of strong coffee or espresso cuts through the richness beautifully.
- Pair with a glass of sweet dessert wine or milk for nostalgic charm.
- Serve alongside fresh fruit like berries or a light citrus salad to balance the creaminess.
Tips for Making It Perfect
- Room‑temperature eggs and butter help the cake rise and hold air.
- Don’t overfold the whites—that’s the secret to keeping the cake fluffy.
- Toast your coconut and pecans lightly before adding for extra flavor.
- Let it cool fully before frosting to prevent melting.
Storage Instructions
- Store in an airtight container in the fridge for up to 5 days.
- Freeze layers (undecorated) wrapped tightly for up to 2 months. Thaw in the fridge overnight, then frost.
- To reheat individual slices, bring to room temp or slightly warm in a microwave for 10 seconds.
General Information
Italian Cream Cake is rooted in southern U.S. cooking, with German or Scottish immigrants bringing custard and cake traditions. The coconut‑pecan combo became popular in the early 20th century and remains a celebratory favorite today. It’s especially common at Christmas or church socials.
Frequently Asked Questions
Can I make this gluten‑free?
Yes—use a 1:1 gluten‑free all‑purpose flour blend. The texture may be slightly denser.
What if I don’t have buttermilk?
Stir 1 Tbsp vinegar or lemon juice into 1 cup milk, let sit 5 minutes to curdle, and it works beautifully.
Can I make it dairy‑free?
You can use plant‑based butter and non‑dairy buttermilk (oat or almond). Results vary slightly.
Is coconut absolutely required?
No—you can omit it entirely and focus on the pecans for a nut‑only version.
Can I double the recipe?
Yes—this recipe scales well. Bake in sheet pans or three 8‑inch rounds; adjust baking time accordingly.
Conclusion
This Moist Italian Cream Cake is truly one of those recipes that feels like a hug on a plate—tender, flavorful, and full of warmth. The contrast of coconut, buttery cake, and creamy frosting makes every bite special. If you loved this one, you might enjoy my [Fig and Orange Cake] and [Garlic Butter Chicken Bites with Creamy Parmesan Pasta] recipes too—they each showcase rich flavor and simple joy. Thank you for baking along, and I hope it becomes a favorite in your home!
Interactive Elements
Please leave a review or comment if you try it—I’d love to hear your story! Share a photo on Pinterest using #poulefrecipe or tag me on social media. Your baking journey brings me so much joy.
Nutritional Information
Here’s an approximate nutritional breakdown per slice (based on 12 servings):
| Nutrient | Per Serving |
|---|---|
| Calories | ~420 kcal |
| Total Fat | ~22 g |
| Saturated Fat | ~11 g |
| Carbohydrates | ~52 g |
| Sugar | ~36 g |
| Protein | ~6 g |
| Fiber | ~1.5 g |
| Sodium | ~220 mg |
Moist Italian Cream Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
A super moist and tender Italian Cream Cake studded with coconut and pecans, perfect for celebrations and cozy gatherings. Each bite is buttery, soft, and filled with Southern charm.
Ingredients
2½ cups (310g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup (227g) unsalted butter, softened
2 cups (400g) granulated sugar
5 large eggs, separated
1 tsp vanilla extract
1 cup (240ml) buttermilk
1 cup (85g) sweetened shredded coconut
1 cup (120g) chopped pecans
Instructions
1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans. Line with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
4. Add egg yolks one at a time, beating well after each. Stir in vanilla extract.
5. Add flour mixture in three additions, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.
6. Fold in shredded coconut and chopped pecans gently using a spatula.
7. In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter in 2-3 batches.
8. Divide batter evenly between prepared pans and smooth the tops.
9. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
10. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
11. Once cooled, frost with cream cheese frosting and garnish with extra pecans or toasted coconut, if desired.
Notes
Use room temperature ingredients for best results.
To substitute buttermilk, combine 1 tablespoon vinegar or lemon juice with 1 cup milk and let sit 5 minutes.
Toast coconut and pecans before adding for richer flavor.
You can freeze the cake layers ahead of time, then thaw and frost.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36
- Sodium: 220
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 1.5
- Protein: 6
- Cholesterol: 95
