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Italian Pecan Coconut Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 70 reviews
  • Author: Olivia
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://oliviadinner.com/italian-pecan-coconut-cake-with-cream-cheese-frosting-recipe/