Best Italian Creme Cake!

Let's talk cake! This year for Christmas dessert I decided to serve something other then pie. I feel like after having two Thanksgiving's (the Canadian one in October and the American one in November), I was just all pie'd out. This cake is delicious and was a huge hit. My favorite part was that I got to use my new blow torch that I got for Christmas to brown up the edges, just be careful cause coconut flakes have a tendency to catch on fire! If you're looking for the light cake then I would recommend you reduce the amount of toasted pecans in the batter to about 1/2 cup. Lastly, the frosting for this cake requires an entire 2lb. bag of powdered sugar, so it is sweet! If you're looking to tone that sweetness down I would recommend you go the naked cake look and scratch the outside frosting.

Serving Size: 12 pieces


Cake Batter:

  • 2 cup all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1 cup salted butter softened

  • 1 1/2 cup granulated sugar

  • 1/2 cup light brown sugar

  • 2 tsp pure vanilla extract

  • 1/2 tsp pure almond extract

  • 5 large eggs

  • 1 cup whole buttermilk

  • 14 oz package sweetened flaked coconut divided

  • 3/4 cup plus 1/2 cup pecan pieces toasted divided


  • 2 (8 oz) blocks cream cheese softened

  • 1 cup unsalted butter softened

  • 2 lb powdered sugar

  • 2 tsp pure vanilla extract

  • 1/2 tsp pure almond extract

  • reserved coconut toasted

  • 1/2 cup reserved toasted pecans

Instructions Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside.

  • Sift the flour, baking soda and baking powder together.

  • In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes

  • Add the eggs 1 at a time beating well after each addition.

  • Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.

  • Mix in ½ of the coconut and 3/4 cup of toasted pecans by hand.

  • Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.

  • For the frosting: Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Gradually add the powdered sugar, beating until creamy and smooth.

  • Line the edge of the cake plate with wax paper strips.

  • Frost the cake between the layers sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides.

  • Press toasted coconut on sides. Decorate the top as desired with the remaining chopped pecans.

  • Store chilled until serving.

Nutrition Facts: Serving: 1piece | Calories: 1216kcal | Carbohydrates: 149g | Protein: 11g | Fat: 68g | Saturated Fat: 38g | Trans Fat: 1g

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