Description
A rich and velvety Italian Cream Cake filled with coconut and pecans, perfect for celebrations or a sweet treat.
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup coconut, shredded
- 1 cup pecans, chopped
- 8 oz cream cheese, at room temperature
- 1 teaspoon vanilla extract
- Toasted coconut and pecans for garnish
- Fresh berries for serving (optional)
Instructions
- Cream together softened butter and sugar until light and fluffy.
- Mix in the eggs one at a time, ensuring an even blend.
- Gradually fold in the dry ingredients, coconut, and pecans.
- Pour the batter into prepared cake pans and bake at 350°F (175°C) for 25-30 minutes.
- Let the cakes cool completely before leveling the tops if necessary.
- Prepare the cream cheese frosting and spread between the layers, on top and around the sides of the cake.
- Garnish with toasted coconut and pecans, and serve with fresh berries if desired.
Notes
Ensure all ingredients are at room temperature for the best texture. Consider chilling the frosting if it’s too soft.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian