Italian cream pound cake is a rich, buttery cake made with coconut, pecans, and a splash of buttermilk for a moist, close crumb. Despite its name, Italian cream cake is an American-style dessert commonly associated with Southern baking; this variation has the sturdy shape of a pound cake and can be served plain or topped with cream cheese frosting.
Ingredients
- 3 cups (375 g) all-purpose flour
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3 g) fine salt
- 1 cup (227 g) unsalted butter, softened
- ½ cup (95 g) vegetable shortening, softened
- 3 cups (600 g) granulated sugar
- 5 large eggs (about 250 g without shells), at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) coconut extract
- 1 cup (240 ml) buttermilk, at room temperature
- 1½ cups (120 g) sweetened shredded coconut
- 1 cup (110 g) pecans, toasted and chopped, plus more for garnish if desired
- For optional frosting: 8 ounces (227 g) full-fat cream cheese, softened
- For optional frosting: ½ cup (113 g) unsalted butter, softened
- For optional frosting: 3 cups (360 g) powdered sugar, sifted
- For optional frosting: 1 teaspoon (5 ml) vanilla extract
- For optional frosting: ½ cup (55 g) chopped pecans, for the top or sides
Instructions
- Prepare the pan and oven. Set a rack in the lower-middle of the oven and heat it to 325°F (163°C). Generously grease and flour a 10-inch (25 cm) tube pan, including the center tube and any corners. If the pan has a removable bottom, set it on a baking sheet to make it easier to move. Measure the flour by spooning it into the measuring cup and leveling the top; packing it down can make the cake dry.
- Combine the dry ingredients. Whisk the flour, baking powder, and salt in a medium bowl until evenly mixed. Set the bowl aside. Having this ready before creaming the butter helps you avoid overmixing the batter later.
- Cream the fats and sugar. In a large bowl, beat the softened butter and shortening with the sugar on medium speed for about 4 to 5 minutes, scraping down the bowl once or twice. The mixture should look lighter and fluffy, though the sugar may still feel a little grainy. This step incorporates air that helps the cake rise, so do not rush it. If the butter is greasy or melting, it is too warm; chill the bowl briefly before continuing.
- Add the eggs and extracts. Beat in the eggs one at a time, mixing until each is incorporated before adding the next. Scrape the bowl and beat in the vanilla and coconut extracts. If the mixture looks slightly curdled after the eggs go in, continue with the recipe; it should come together as the flour is added. Room-temperature eggs blend more smoothly than cold ones.
- Alternate flour and buttermilk. With the mixer on low, add about one-third of the flour mixture, followed by half the buttermilk. Repeat with another third of the flour, the remaining buttermilk, and then the final flour. Mix only until the last dry streaks disappear, scraping the bottom of the bowl as needed. A few seconds of hand-folding is better than prolonged beating, which can make the crumb firm.
- Fold in the coconut and pecans. Use a sturdy spatula to fold the shredded coconut and chopped toasted pecans through the batter. Distribute them evenly without deflating the mixture. Spoon the batter into the prepared pan and smooth the surface, then gently tap the pan on the counter once to release any large trapped air pockets.
- Bake until set. Bake for about 85 minutes, checking the cake at 80 minutes. It is ready when the top is deep golden, a wooden skewer inserted into the thickest part comes out without wet batter, and the center springs back lightly when touched. For egg safety, check the center with an instant-read thermometer: it must reach at least 160°F (71°C), the USDA FSIS safe minimum for egg dishes; a properly baked cake will generally be hotter. If the top is browning too quickly, loosely tent it with foil for the remaining baking time.
- Cool before removing from the pan. Set the pan on a rack for 15 minutes. Run a thin knife around the outside edge and the center tube, then carefully invert the cake onto the rack and lift off the pan. Let it cool completely, about 1 hour 45 minutes more, before frosting or slicing. A warm cake can break when moved and will melt cream cheese frosting.
- Make the optional frosting. Beat the softened cream cheese and butter until smooth, about 2 minutes. Add the sifted powdered sugar in several additions on low speed, then mix in the vanilla. Beat just until creamy; extended beating can make cream cheese frosting loose. Spread it over the fully cooled cake and finish with chopped pecans. For a less sweet, simpler finish, leave off the frosting and dust the cake lightly with powdered sugar just before serving.
Tips
- Use room-temperature ingredients. Butter should give slightly when pressed but should not look shiny or melted. Room-temperature eggs and buttermilk emulsify more evenly into the creamed mixture, helping prevent a dense or uneven texture.
- Make a buttermilk substitute if needed. Stir 1 tablespoon (15 ml) lemon juice or white vinegar into a measuring cup, add milk to reach 1 cup (240 ml), and let it stand for 5 to 10 minutes. It will not be as thick as cultured buttermilk, so the crumb may be a little less tender, but it works in this batter.
- Toast the pecans for more flavor. Spread them on a baking sheet and bake at 350°F (177°C) for about 6 to 8 minutes, stirring once, until fragrant. Cool completely before chopping and adding them. Watch closely because nuts can go from toasted to scorched quickly.
- Grease every part of the tube pan. Pay special attention to the center tube and the seam around a removable base. If the cake sticks, let it cool the full 15 minutes, then loosen it carefully; trying to turn it out while very hot can split the crumb.
Serving Suggestions
Serve the cake at room temperature so the butter-rich crumb is soft and the coconut and pecan flavors are easy to taste. A plain slice is substantial alongside coffee or tea, while a frosted slice works well as a dessert after a family meal or at a celebration. Fresh berries or sliced peaches add a bright, juicy contrast without making the cake feel heavier. For a simple plated dessert, add a spoonful of lightly sweetened whipped cream and a few toasted pecans beside the slice rather than covering the cake in extra sauce.
If you frost the whole cake, cut it with a long, sharp knife and wipe the blade between slices for cleaner edges. The cream cheese topping is optional rather than essential: the cake is sweet and flavorful on its own, and a light dusting of powdered sugar is an easy choice when you want a less rich finish. For a gathering, you can bake the cake a day ahead and frost it closer to serving time.
Variations
Make it without shortening: Replace the ½ cup (95 g) shortening with ½ cup (113 g) additional butter. The flavor will be more buttery, and the crumb may be a little firmer, but the cake will still bake successfully. Keep the butter cool-soft rather than very warm.
Adjust the coconut: Unsweetened shredded coconut can replace the sweetened coconut in the same volume. The cake will taste less sweet and the coconut may feel slightly drier; do not add extra liquid, since that can change the batter balance. If you use large coconut flakes, chop them so they distribute evenly.
Change the nuts or flavor: Walnuts can replace pecans in the same quantity, though they have a slightly more bitter edge. You can also omit the nuts for a smoother slice, or use ½ teaspoon (2.5 ml) almond extract in place of the coconut extract for a different flavor. Keep the vanilla, and avoid adding extra liquid flavoring.
Choose a different finish: For a lighter topping, drizzle the cooled cake with a simple glaze made from 1 cup (120 g) powdered sugar and 1 to 2 tablespoons (15 to 30 ml) milk. A glaze sets thinner than cream cheese frosting and does not need to be spread in a thick layer; add the liquid gradually until it falls from a spoon in a ribbon.
Storage and Reheating
Because cream cheese frosting is perishable, refrigerate a frosted cake within 2 hours of serving. Cover it well and keep it refrigerated for 3 to 4 days; a cake carrier or a loose cover helps protect the frosting without pressing against it. The frosting firms in the refrigerator, so let slices stand at room temperature for about 20 to 30 minutes before serving for a softer texture.
An unfrosted cake can be wrapped tightly and kept at room temperature for up to 2 days in a cool place. For longer storage, wrap individual slices or the whole unfrosted cake in plastic wrap and then foil, and freeze for up to 2 months for best quality. Thaw wrapped cake in the refrigerator overnight or at room temperature for a few hours, then frost if desired. If reheating a refrigerated leftover slice, warm it briefly in the microwave and use a food thermometer to ensure it reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers; warming can soften the crumb, so serving it at room temperature is often preferable.
Frequently Asked Questions
Is Italian cream pound cake actually from Italy?
Despite the name, Italian cream cake is generally considered an American-style cake, often linked with Southern baking rather than a specific Italian regional tradition. Recipes vary by household and baker; coconut, pecans, and cream cheese frosting are common features, while this version uses a pound-cake-style batter.
Can I bake this in a Bundt pan?
Usually, yes, if your Bundt pan has a capacity of about 10 to 12 cups (2.4 to 2.8 liters). Grease all the grooves carefully and do not fill the pan more than about two-thirds full. A detailed Bundt pan may brown differently, so begin checking around 75 minutes and rely on the skewer and center-temperature checks rather than the clock alone.
Why did my cake turn out dense?
A pound cake should be sturdy, but it should not be gummy or heavy. Common causes include flour packed into the measuring cup, butter that was too warm, under-creaming the butter and sugar, or beating vigorously after adding flour. Measure by weight when possible, cream the fats and sugar until fluffy, and stop mixing as soon as the batter is combined.
Can I make the cake ahead?
Yes. Bake it, cool it completely, and wrap it tightly; make it up to a day ahead and keep it unfrosted at room temperature. You can also freeze the wrapped, unfrosted cake for up to 2 months. Thaw it before adding cream cheese frosting, since frosting a frozen or very cold cake can make the topping difficult to spread evenly.
Can I leave out the coconut or pecans?
Yes. Omit either one if needed; the cake will still bake, though it will have less of the characteristic texture and flavor. If omitting both, avoid replacing them with an equal amount of flour or another dry ingredient, which would make the batter too stiff. You can serve the plain cake with the optional frosting or a simple powdered-sugar finish.
How do I know the cake is done without drying it out?
Start checking at 80 minutes, since ovens and pans vary. Look for a golden top, a skewer with no wet batter, and a center that springs back lightly. A few moist crumbs on the skewer are fine. If the cake needs more time, check it again in 5-minute intervals and tent the top with foil if it is already dark.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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