If you’re looking for a cake that perfectly balances rich textures with a burst of flavor, the Italian Pecan Coconut Cake with Cream Cheese Frosting Recipe is an absolute must-try! This luscious cake features toasted pecans and shredded coconut folded into a moist cake batter and topped with a dreamy cream cheese frosting that’s studded with nuts and coconut for extra crunch.
Why You Should Make This Recipe
Irresistibly moist and flavorful: The combination of buttermilk, toasted nuts, and coconut creates a texture that’s delightfully tender and full of depth.
Classic yet unique flavor profile: The hint of almond extract and vanilla adds a subtle complexity that makes this cake stand apart.
Perfect for any occasion: Whether it’s a family gathering or a special celebration, this cake is sure to impress and satisfy.
Decadent cream cheese frosting: Creamy, smooth, and with just the right amount of sweetness, the frosting complements the cake’s nuttiness beautifully.
Ingredients & Substitutions
The magic of this cake lies in its simple yet thoughtfully chosen ingredients, each bringing its own charm—like toasted pecans for crunch, coconut for a tropical twist, and buttermilk for that tender crumb. Combined, they create a harmonious balance that’s as pleasing to the eye as it is to the palate.
- Pecans or walnuts: Toasting enhances their nuttiness; pecans are traditional, but walnuts work wonderfully too.
- Buttermilk: Reacts with baking soda for a tender crumb; can be substituted with milk plus lemon juice for convenience.
- Butter and sugar: Provide richness and moisture – make sure the butter is soft for easier creaming.
- Eggs: Separated to whip the whites separately, which adds air and lightness to the cake.
- Sweetened shredded coconut: Adds texture and a touch of natural sweetness.
- Cream cheese in frosting: Use full-fat for a rich, creamy frosting that holds its shape perfectly.
- Powdered sugar: Gives the frosting a silky smooth texture without grittiness.
How to Make Italian Pecan Coconut Cake with Cream Cheese Frosting Recipe
Step 1: Toast the Nuts and Prepare Pans
Start by preheating your oven to 350°F and lining three 8-inch cake pans with parchment paper—don’t forget to spray them lightly to prevent sticking. Next, spread your pecans (or walnuts) across a baking sheet and toast them in the oven for 6-8 minutes until fragrant and beautifully golden. This step unlocks a rich, toasty flavor that makes a big difference!
Step 2: Mix Buttermilk and Baking Soda
Combine the buttermilk and baking soda in a small bowl, then set it aside for about 5 minutes to foam up and almost double in volume. This reaction is important for making the cake super tender and light.
Step 3: Cream Butter and Sugar, Add Yolks and Flavor
Using a mixer, beat the softened butter and granulated sugar together until the mixture is fluffy and light—about 3-4 minutes. Then, add in the egg yolks along with vanilla and almond extracts, beating well and scraping the bowl to ensure everything gets combined evenly. This step builds the cake’s rich, smooth foundation.
Step 4: Combine Flour, Buttermilk Mixture, and Toasted Nuts
Add half of the flour, baking powder, and salt mixture to the batter, mixing gently just until combined so you retain some fluffiness. Follow with half of the buttermilk and baking soda mix. Repeat with the remaining flour and buttermilk, then fold in the toasted pecans and shredded coconut. This layered mixing helps avoid overworking the batter.
Step 5: Whip Egg Whites and Fold In
In a separate clean bowl, beat the egg whites until light and fluffy—this is what gives the cake its wonderful airy texture. Gently fold half of the egg whites into the batter first, carefully preserving the air. Then fold in the rest until just combined. You’ll see the batter become smooth and lofty.
Step 6: Bake the Cake Layers
Divide the batter evenly among the prepared pans and bake for 30 to 35 minutes. Use a toothpick to check doneness—it should come out clean or with a few moist crumbs. Let the cakes cool in their pans briefly before turning out onto wire racks to cool completely; this ensures the layers hold their shape beautifully.
Step 7: Make the Cream Cheese Frosting
Beat together the cream cheese and butter until smooth and combined. Gradually add the powdered sugar, vanilla, and almond extracts, mixing just until everything starts coming together. Stir in the chopped toasted pecans and toasted coconut, but be careful not to overbeat—the frosting needs to stay thick and spreadable, not thin and runny.
Step 8: Assemble and Frost the Cake
If your cake layers have domed, level them with a serrated knife for even stacking. Spread a generous layer of frosting between each cake layer, then cover the entire cake with a thin crumb coat. Chill the cake in the freezer for about 30 minutes to set the crumb coat before finishing with the final thick frosting layer. Your masterpiece is ready to slice and enjoy!
How to Serve Italian Pecan Coconut Cake with Cream Cheese Frosting Recipe
Garnishes
For a beautiful finishing touch, sprinkle some extra toasted pecans and shredded coconut across the top of the cake after frosting it. You can also add a light dusting of powdered sugar or even drizzle a little melted white chocolate for a touch of elegance—these simple garnishes elevate the cake’s presentation perfectly.
Side Dishes
This cake pairs wonderfully with a cup of strong espresso or a lightly brewed black tea, which complement the sweetness and nutty flavors. For a refreshing contrast, serve with fresh berries or a citrus-infused fruit salad to brighten the palate between bites.
Creative Ways to Present
Try presenting this cake as a trio of mini bundt cakes or cupcakes using the same batter and frosting. You can also stack thin cake layers with frosting between them for an elegant Italian-inspired tower. For a rustic look, add toasted coconut and pecans to the sides as well as the top, giving the cake a textured, inviting appearance.
Make Ahead and Storage
Storing Leftovers
You can safely store this cake covered at room temperature for up to 24 hours thanks to the sugar content in the cream cheese frosting. For longer freshness, keep it refrigerated tightly wrapped to prevent it from drying out, then bring it to room temperature before serving to enjoy the best flavor and texture.
Freezing
This Italian Pecan Coconut Cake with Cream Cheese Frosting Recipe freezes beautifully. Slice it into individual pieces, flash freeze on a parchment-lined tray for a few hours, then wrap the slices well and keep them in a freezer-safe bag for up to three months. Thaw slices overnight in the fridge for a convenient treat any time.
Reheating
When ready to serve frozen slices, let them thaw fully at room temperature or in the fridge overnight. Avoid microwaving the frosted cake as it can alter the frosting’s texture, but if you do want a warm cake, try reheating an unfrosted slice gently and then adding frosting after warming.
FAQs
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Can I use regular milk instead of buttermilk in this cake?
Yes! If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or vinegar to a 1-cup measuring cup, then filling the rest with milk. Let it sit for 5 minutes before using, and it will mimic the acidity of buttermilk perfectly for this cake.
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Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking, ideally one containing xanthan gum. Keep in mind that textures may vary slightly, but your cake will still be delicious and moist.
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How do I prevent cream cheese frosting from becoming too thin?
To keep your cream cheese frosting thick and spreadable, avoid overmixing it after adding the powdered sugar. The longer you beat it, the thinner it becomes. Mix just until smooth and combined.
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Can I prepare the cake layers in advance?
Absolutely! You can bake the layers a day or two ahead, wrap them well in plastic wrap, and store in the fridge. Just bring them to room temperature before assembling and frosting for the best results.
Final Thoughts
Trust me, once you try this Italian Pecan Coconut Cake with Cream Cheese Frosting Recipe, it’ll become a beloved staple in your baking repertoire. Its delightful blend of flavors and textures, paired with creamy frosting, is such a crowd-pleaser. So grab your mixing bowls, get toasting those nuts, and treat yourself (and your loved ones) to a slice of pure joy!
Print
Italian Pecan Coconut Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: Three 8-inch cake layers (serves 12–16 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Description
This Italian Cake is a rich, nutty dessert featuring layers of moist pecan and coconut cake topped with a luscious cream cheese frosting studded with toasted pecans and coconut. The cake combines nutty toasted pecans, sweetened shredded coconut, and a tender crumb balanced by the tangy cream cheese frosting with vanilla and almond extracts for a truly indulgent treat perfect for special occasions or gatherings.
Ingredients
Cake Ingredients
- 1 1/2 cups pecan halves or walnuts
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup salted butter, softened
- 2 cups (400g) granulated sugar
- 5 large eggs, separated
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 2 cups (282g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded sweetened coconut
Frosting Ingredients
- 2 (8-ounce) packages full-fat cream cheese, room temperature
- 1 cup salted butter, softened
- 8 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup chopped pecans or walnuts
- 1 cup toasted coconut
Instructions
- Preheat and Toast Nuts: Preheat your oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and lightly spray with cooking spray. Spread the pecans intended for both the cake and frosting evenly on a baking sheet. Bake for 6-8 minutes until they are toasted and fragrant. Remove from the oven and allow them to cool before chopping.
- Prepare Buttermilk Mixture: In a small bowl, combine 1 cup buttermilk with 1/2 teaspoon baking soda. Let it sit for 5 minutes until foamy and slightly increased in volume.
- Cream Butter and Sugar: In a large mixing bowl, beat 1 cup softened salted butter and 2 cups granulated sugar together for 3-4 minutes until light, fluffy, and pale in color. Add the 5 egg yolks, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract. Continue to beat until well combined, scraping the bowl as needed.
- Incorporate Dry and Wet Ingredients: Add half of the dry ingredients—2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt—to the butter mixture, mixing until just combined (some flour streaks are okay). Pour in half of the buttermilk and baking soda mixture and mix again gently. Repeat with the remaining flour and buttermilk mixture until just incorporated, being careful not to overmix. Fold in the toasted and chopped pecans and 1 cup shredded sweetened coconut.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites from the 5 eggs until light and fluffy using an electric mixer. Gently fold half of the beaten egg whites into the cake batter first, then fold in the remaining whites carefully to retain the aeration.
- Bake the Cake Layers: Evenly divide the batter among the prepared cake pans. Bake in the oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the cakes to cool in the pans for 10 minutes then transfer to wire racks to cool completely before assembling.
- Prepare Frosting: In a large bowl, beat together 2 packages (16 ounces total) full-fat cream cheese and 1 cup softened salted butter until smooth and combined. Add 8 cups powdered sugar, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract. Mix just until the ingredients start to come together. Fold in 3/4 cup chopped toasted pecans and 1 cup toasted shredded coconut. Mix gently until the frosting is smooth and spreadable. Avoid overbeating to prevent the frosting from thinning.
- Assemble the Cake: If needed, level the cooled cake layers by trimming the tops to create flat surfaces. Place the first cake layer on a serving plate and spread a generous amount of frosting over the top. Repeat with the second and third layers. Apply a thin crumb coat over the assembled cake and chill in the freezer for 30 minutes to set the crumb coat. Finish by evenly frosting the outside and top of the cake with the remaining frosting.
- Serve and Store: Slice and serve the cake at room temperature for best flavor and texture. Store any leftovers covered at room temperature overnight or refrigerate for up to 5 days. This cake also freezes well when sliced and wrapped properly.
Notes
- Storage: This cake can sit out at room temperature overnight even with cream cheese frosting due to the high sugar content. For longer storage, refrigerate the cake well wrapped for up to 5 days. Allow to come to room temperature before serving.
- Freezing: Freeze individual cake slices wrapped tightly in plastic wrap and stored in freezer bags for up to 3 months. Thaw fully at room temperature before enjoying.
- Buttermilk Substitute: If you don’t have buttermilk, add 1 tablespoon lemon juice or vinegar to a 1-cup measuring cup, then fill with milk. Let sit for 5 minutes before using. Alternatively, mix 3/4 cup sour cream or plain Greek yogurt with 1/4 cup milk.
