This decadent Italian cream cheese cake is a true indulgence, with its moist, fluffy texture and rich, creamy frosting. The perfect combination of flavors and textures will leave you wanting more.
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 cup chopped pecans
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the cake batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the eggs, sugar, buttermilk, vegetable oil, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, beating until just combined. Stir in the coconut and pecans.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the frosting: In a large bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Beat in the vanilla extract.
- Frost the cake: Place one cake layer on a serving plate and top with half of the frosting. Place the second cake layer on top and frost with the remaining frosting. Sprinkle with chopped pecans.
- Chill and serve: Refrigerate the cake for at least 2 hours to allow the frosting to set. Serve chilled and enjoy!
Tips:
- For a more intense coconut flavor, increase the amount of coconut in the cake batter.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- For a richer frosting, use heavy whipping cream instead of light cream.
This decadent Italian cream cheese cake is sure to impress your guests with its moist texture, rich flavor, and beautiful presentation. Enjoy!
