Indulge in a truly spectacular dessert with this exquisite Italian Cream Cake! Featuring three lusciously sweet, dense layers of coconut cake generously blanketed in a decadent, fluffy cream cheese frosting, this cake is more than just a treat – it’s a celebration in every bite. Whether marking a special occasion or simply craving something extraordinary, this recipe promises to impress.
My first taste of this particular Coconut Cake recipe was an absolute revelation. While I’ve enjoyed other versions, this rendition transcends expectations, offering a depth of flavor and an unparalleled moistness that truly stands out. What makes this recipe even more versatile is its design as a nut-free version, perfect for those with allergies or preferences. However, if you adore the classic crunch, feel free to incorporate some toasted pecans – it’s entirely up to your personal taste!
Why This Decadent Italian Cream Cake is a Must-Bake
My journey with Italian Cream Cake began several years ago, where I encountered a version that was pleasant but ultimately forgettable. That was until I experienced *this* recipe. One bite, and I was utterly convinced that I needed this recipe in my life immediately. As a devoted fan of classic Coconut Cake, I can confidently say this specific Italian Cream Cake takes deliciousness to an entirely new level. It’s not just a dessert; it’s an experience.
- Unforgettable Texture and Flavor: What makes this cake truly irresistible? It’s a harmonious blend of factors. The absence of nuts allows the pure, sweet coconut flavor to shine through, creating an intensely moist cake that practically melts in your mouth. This is perfectly complemented by the airy, tangy, and incredibly smooth cream cheese frosting. It’s a trifecta of perfection that will have everyone asking for the recipe.
- A Show-Stopping Centerpiece: A stunning three-layer cake instantly elevates any occasion. Imagine presenting this towering beauty at a birthday celebration, a holiday gathering, or an intimate dinner party. The sheer visual impact alone is enough to elicit gasps of delight and leave a lasting impression on your guests. It’s not just a dessert; it’s a statement piece.
- A Culinary Revelation: I recall savoring this cake after a particularly rich gourmet dinner. Despite being completely satisfied from the main course, I found myself unable to resist. Each forkful was so exquisitely rich and profoundly delicious that I had to exercise extreme self-control to avoid literally licking the plate clean. This cake isn’t just tasty; it’s a truly memorable indulgence that will captivate your senses.
Essential Ingredient Notes for Your Italian Cream Cake
Crafting the perfect Italian Cream Cake begins with understanding the role each ingredient plays. Beyond your standard pantry and refrigerator staples like sugar, butter, eggs, baking soda, salt, flour, vanilla, and powdered sugar, a few key players ensure this cake reaches its full potential.
- Shortening: Often overlooked in modern baking, shortening is a secret weapon for achieving the cake’s wonderfully tender and lofty texture. While butter provides flavor, shortening helps create a lighter, more delicate crumb, contributing to the cake’s exceptional moistness without adding extra liquid.
- Buttermilk: This acidic dairy product is paramount for adding incredible moisture and a subtle tang to the cake. The acidity in buttermilk reacts with the baking soda, resulting in a tender crumb and helping the cake rise beautifully. PRO-Tip: No buttermilk on hand? No problem! Simply pour one tablespoon of lemon juice or a neutral-flavored vinegar into a 1-cup liquid measuring cup. Fill the rest of the cup with regular milk, stir gently, and let it sit for 5-10 minutes. The milk will curdle slightly, creating a perfect homemade buttermilk substitute ready for use.
- Sweetened Coconut Flakes: For the most authentic flavor and texture, opt for high-quality sweetened coconut flakes. Brands like Angelflake are excellent choices, offering the ideal balance of sweetness and chewiness that defines Italian Cream Cake. The natural oils in sweetened coconut also contribute to the cake’s moistness.
- Vanilla Extract: Always reach for real vanilla extract. Imitation vanilla, while cheaper, cannot replicate the complex, warm, and aromatic notes that genuine vanilla brings to both the cake and the frosting, elevating the overall flavor profile significantly.
- Powdered Sugar (Confectioners’ Sugar): For the silkiest, smoothest cream cheese frosting imaginable, sifting your powdered sugar before mixing is a crucial step. This removes any lumps, ensuring a uniformly creamy texture that glides onto your cake.
- Cream Cheese: Just like butter and eggs, ensure your cream cheese is at room temperature before you begin making the frosting. Softened cream cheese blends effortlessly with other ingredients, preventing lumps and creating a smooth, airy, and truly decadent frosting.
Mastering the Art of Italian Cream Cake: Expert Baking Tips
Creating an outrageously moist and tender cake, like this Italian Cream Cake, involves a few key techniques that can truly make all the difference. Buttermilk, for instance, is undoubtedly one of the secret ingredients contributing to its incredible texture. My Coconut Cupcakes, a perennial favorite, owe much of their deliciousness to the strategic use of buttermilk, proving its power in creating tender baked goods.
The combination of buttermilk and the classic “alternating method” of adding wet and dry ingredients ensures a perfectly emulsified batter and practically guarantees a spectacular, moist dessert. Plus, the impressive height of a three-layer cake adds an inherent wow factor that’s hard to beat.
- Room Temperature Ingredients are Key: PRO-Tip: Always use room temperature ingredients, especially for eggs, butter, and cream cheese. This seemingly small detail makes a significant difference. Room temperature ingredients emulsify more easily, creating a smoother, more uniform batter and frosting without overmixing, which can lead to a tough cake.
- Creaming for Success: Begin by creaming together the sugar, butter, and shortening thoroughly until the mixture is light, fluffy, and pale in color. This process incorporates air, which is essential for a light and tender cake crumb. Don’t rush this step!
- Gentle Folding of Egg Whites: Once the egg whites are beaten to stiff peaks, fold them into the batter with a spatula, not your electric mixer. Folding is a delicate technique designed to gently lighten the batter without deflating the carefully incorporated air in the egg whites. Deflating them will result in a denser cake, so take your time with this step.
- Even Layers with a Scale: PRO-Tip: After dividing the batter among your three baking pans, use a kitchen scale to weigh each pan. This simple step ensures that each layer has approximately the same amount of batter, leading to evenly baked and perfectly level cake layers, which are crucial for a beautiful presentation.
- Testing for Doneness: To ensure your cakes are perfectly baked, always test for doneness before removing them from the oven. Insert a toothpick into the center of each cake; it should come out clean when the cake is ready. For extra precision, an instant-read thermometer inserted into the center should register around 210 degrees Fahrenheit, as recommended by culinary experts.
- Cooling Protocol: Allow the cakes to cool in their pans for exactly 10 minutes before carefully inverting them onto a wire rack to finish cooling completely. Cooling for too long in the pan can lead to sticking, while removing them too soon can cause them to break apart.
I recently brought this magnificent 3-layer coconut cake to my book club dinner, and the response from my girlfriends was identical to my own initial awe – delighted swoons all around! To make it even more opulent, I prepared a batch and a half of the cream cheese frosting (the recipe provided here reflects a single batch). This extra frosting transformed an already rich cake into an extraordinarily decadent masterpiece. With its luscious, coconut-infused batter and generous layers of tangy cream cheese buttercream, this Italian Cream Cake is undeniably a show-stopper that will leave a lasting impression.
Additional Pro Tips for a Perfect Italian Cream Cake
Beyond the fundamental baking techniques, these additional insights will help you refine your Italian Cream Cake to perfection, offering customizable options and further guidance for an outstanding result.
- Nut-Free or Nutty: Your Choice: PRO-Tip: While this recipe is designed as a delicious nut-free Italian Cream Cake, it’s incredibly adaptable. If you’re a fan of pecans, feel free to add up to a cup of chopped, toasted pecans to the batter. They introduce a delightful textural contrast and nutty flavor that complements the coconut beautifully.
- Toasting Pecans for Enhanced Flavor: If you decide to include pecans, don’t skip the toasting step. Spreading the chopped nuts on a baking sheet and toasting them in a 350-degree oven for about 5-10 minutes (stirring occasionally) will awaken their essential oils, intensifying their flavor and aroma significantly. Watch them closely, as nuts can burn quickly!
- Garnish for a Hint of What’s Inside: For a visually appealing clue to the cake’s interior, consider using pecan halves as a garnish on top of the frosting, especially if you’ve added them to the batter. Alternatively, a delicate ring of coconut flakes (affiliate link) makes for an elegant and indicative topping, signaling the delicious coconut goodness beneath the rich frosting.
- The Magic of Shortening: PRO-Tip: Don’t be deterred by the inclusion of shortening in this recipe. While many of my recipes exclusively feature butter for its rich flavor, the combination of butter and shortening offers unique advantages. As King Arthur Flour’s website explains, creaming shortening with sugar produces a “tender, lofty, light crumb” that butter alone cannot quite achieve. The butter still delivers exceptional flavor, while the shortening perfects the texture.
- Frosting Abundance: PRO-Tip: If you, like me, believe that there’s no such thing as too much cream cheese frosting, I highly recommend making a batch and a half of the frosting. This ensures thick, luscious layers of frosting between each cake and a generous coating on top and sides, making every slice even more decadent.
Frequently Asked Questions About Italian Cream Cake
Despite its name, the Italian Cream Cake, as we know it today, is not traditionally Italian. While there might be vague historical ties to Renaissance Italy through similar desserts, the first written recipes for this specific coconut cake only emerged in the early 1900s. The earliest known recipe appeared in Canada, followed by a version published in Plano, Texas, in 1937. It appears this beloved cake boasts far more robust Southern American roots than Italian! It’s a true testament to American baking ingenuity, combining rich flavors and textures into a decadent classic.
Yes, absolutely. Any cake adorned with cream cheese frosting should always be refrigerated. Cream cheese is a dairy product and needs to be kept cold to prevent spoilage and maintain food safety. Stored properly in the refrigerator, with any cut surfaces covered tightly with plastic wrap to prevent drying out, your Italian Cream Cake will remain fresh and delicious for up to 3 days.
PRO-Tip: For the best serving experience, take the cake out of the refrigerator and allow it to warm up at room temperature for approximately one hour before serving. This brief period allows the cream cheese frosting to soften slightly and become wonderfully creamy and spreadable again, enhancing its flavor and texture.
Yes, Italian Cream Cake freezes exceptionally well, making it a fantastic make-ahead dessert. You can freeze it for up to 3 months without compromising its quality. Ensure it is wrapped airtight to prevent freezer burn. When you’re ready to enjoy it, simply defrost it overnight in the refrigerator.
Pro-Tip for Freezing Frosted Cake: To prevent the plastic wrap from sticking to the delicate frosting, place the unwrapped cake in the freezer for a couple of hours until the frosting is firm and hard. Then, wrap it tightly in several layers of plastic wrap, followed by aluminum foil, before returning it to the freezer. Remember to remove the plastic and foil before defrosting.
Alternatively, for ultimate freshness, you can freeze the unfrosted cake layers ahead of time. Defrost them in the refrigerator, then prepare a fresh batch of frosting and assemble the cake a day or two before you plan to serve it. This method ensures the freshest possible frosting texture.
You May Also Love These Coconut Dessert Recipes:
If you’re a true coconut enthusiast, these delightful recipes are sure to tantalize your taste buds and satisfy any craving for tropical sweetness.
- Coconut Cheesecake Bars Recipe from Crunchy Creamy Sweet: The perfect fusion for those who adore both coconut and cheesecake.
- Coconut Cupcakes: One of my all-time favorite individual coconut treats, ideal for parties or a personal indulgence.
- Pistachio Coconut Granola: A crunchy, flavorful way to kickstart your day with a tropical twist.
- Coconut Crusted Chocolate Ganache Pie: An incredibly rich and easy dessert made with just four ingredients – a blissful combination of coconut and chocolate.
- White Chocolate Coconut Truffles: Another dreamy, simple four-ingredient recipe for elegant, bite-sized delights.
- Chocolate Dipped Coconut Macaroons: Classic chewy macaroons elevated with a luxurious chocolate coating.
- Mounds Bar Recipe: Recreate the beloved candy bar experience at home with these irresistible bars.
- More Decadent Dessert Recipes: Explore a wide array of sweet creations for every occasion.
- More Divine Cake Recipes: Discover even more show-stopping cake ideas to perfect your baking repertoire.
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Decadent Italian Cream Cake Recipe
30 minutes
30 minutes
1 hour
12 servings
A spectacular three-layer coconut cake with rich, fluffy cream cheese frosting – perfect for any celebration!
Ingredients
For the Cake:
- 2 cups granulated sugar
- ½ cup unsalted butter (1 stick), softened to room temperature
- ½ cup vegetable shortening
- 5 large eggs, separated
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup buttermilk
- 2 cups all-purpose flour, sifted (measure, then sift)
- 1 cup sweetened coconut flakes (such as Angelflake brand)
- 1 teaspoon pure vanilla extract
For the Cream Cheese Frosting (consider making an extra half batch for thicker layers):
- 1 ½ pounds powdered sugar (confectioners’ sugar), sifted
- 8 ounces cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 cup chopped, toasted pecans, optional (for a classic touch)
- Milk, as needed, to achieve desired frosting consistency
- Extra coconut flakes or pecan halves, to garnish, if desired
Instructions
- Preheat your oven to 350ºF (175ºC). Lightly grease and flour three 8-inch round baking pans, or spray them thoroughly with a flour-and-oil baking spray like Baker’s Joy. Set the prepared pans aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar, room temperature butter, and vegetable shortening until the mixture is light, fluffy, and pale (about 3-5 minutes). Add the egg yolks one at a time, beating well after each addition until fully incorporated.
- In a separate medium bowl, whisk together the sifted flour and salt. In a small bowl, dissolve the baking soda in the buttermilk. Gradually add the flour mixture alternately with the buttermilk mixture to the creamed ingredients, beginning and ending with the flour. Mix until just combined, being careful not to overmix. Stir in the sweetened coconut flakes.
- In a clean, dry bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the cake batter using a spatula, then fold in the vanilla extract. Be careful not to deflate the egg whites, as this helps keep the cake light.
- Evenly divide the batter among the three prepared 8-inch baking pans. For best results and even layers, use a kitchen scale to ensure approximately the same amount of batter in each pan.
- Bake for 25-30 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean. Allow the cakes to cool in their pans for 10 minutes on a wire rack before carefully inverting them onto the wire racks to cool completely.
- While the cakes cool, prepare the cream cheese frosting. In a large bowl or stand mixer, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing until fully incorporated. Stir in the vanilla extract. If using, fold in the chopped pecans. Drizzle in a little milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Once the cake layers are completely cool, spread the frosting generously between the layers and all over the top and sides of the cake. Garnish with additional coconut flakes or pecan halves, if desired.
Notes
Total time indicated does not include the essential cooling time for the cake layers, which can take an additional hour or more.
For a truly generous and luscious coating, consider making an extra half batch of the cream cheese frosting. This ensures thick layers between the cakes and plenty for the exterior.
This recipe is an inspired adaptation from a classic Southern Living publication, refined for optimal flavor and texture.
Recommended Products
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- Baking Rack Cooling Rack Set of 2
- 8-inch Cake Pan
- KitchenAid Stand Mixer
Nutrition Information:
Yield:
12
Serving Size:
1 slice
Amount Per Serving (estimated):
Calories: 834Total Fat: 36gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 124mgSodium: 415mgCarbohydrates: 119gFiber: 3gSugar: 98gProtein: 12g
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