Okay, so I need to be upfront about the name situation. My neighbor called this an Italian Cream Cake the first time I made it for her block party. She was not wrong. But I’ve been calling it Coconut Pecan Layer Cake for years now, mostly because that’s what it actually is.
My coworker Janet is the one who got me started on this. She brought something similar to a potluck one December and I stood at the dessert table eating three slices before I even sat down. I wonder sometimes if she knew what she was starting. Probably not. She’s a very unsuspecting person.
Anyway. The almond extract is what does it. Just a little in both the cake and the frosting. It’s not loud or obvious, but take it out and the whole thing tastes somehow incomplete.
This is a project cake. Not a weeknight thing. Toasting the pecans, making the batter, baking two layers, frosting from scratch. Plan for a couple hours. But it feeds a crowd and people remember it.
I’ve made this for Easter, Christmas, and once for a random Tuesday in February when someone at work had a birthday and deserved better than a grocery store sheet cake. It hasn’t missed yet.
Why You’ll Love This Recipe
Boy oh boy, this one gets requested every single time.
- Toasted pecans make it: Raw pecans are fine. Toasted pecans are a different ingredient entirely. Don’t skip that step. IMO this is what separates a good version from a great one.
- Two kinds of sugar: White sugar and light brown sugar together. The brown sugar adds a faint molasses note that plays well against the coconut. It’s subtle but you’d notice if it was gone.
- That cream cheese frosting: Butter, cream cheese, almond extract, vanilla, powdered sugar, and reserved toasted coconut folded right in. Thick, tangy, a little sweet. People will think you ordered this somewhere.
- Freezer-friendly: Wrap up the unfrosted layers, and you can freeze them for up to two months. Let’s say you’ve got a surprise guest stopping by tomorrow, you want to pull them out the night before, then frost the day you’re serving. Let them think you just baked it just for them.
Ingredient Notes and Substitutions
A few notes about your ingredients you need to know.
- Chopped pecans: Divided in two parts. Some go into the batter, some get pressed between the layers and onto the outside when you frost. Toast them on a dry baking sheet at 350 for about 8 minutes. Watch them. They go from perfect to burned faster than you’d think.
- Buttermilk: Full-fat if you can find it. The acidity activates the baking soda and keeps the crumb tender. If you only have full fat milk, stir a tablespoon of white vinegar into a cup and let sit for five minutes. Works in a pinch.
- Sweetened flaked coconut: Half into the batter, half reserved for the frosting and outside of the cake. Sweetened is right here. Unsweetened makes the cake taste drier and flat.
- Cream cheese: Must be fully softened. Room temperature all the way through. Cold cream cheese makes lumpy frosting that no amount of mixing will save. Set it out at least an hour ahead. Ask me how I know.
- Almond extract: A little in the cake, a little in the frosting. Don’t exceed what the recipe calls for or it tips into marzipan territory, which is not the vibe.
Tips for Success
A couple things that really matter with this one.
- Room temperature everything: Butter, eggs, buttermilk, cream cheese. Cold ingredients don’t incorporate properly and your texture suffers. Pull everything out an hour before you start.
- Don’t overmix after the flour goes in: Mix until just combined. Overmixed batter makes a dense cake and that is a waste of good ingredients.
- Let the layers cool fully before frosting: Warm cake melts the frosting right off the sides. Wait the time. It’s worth it.
Storage and Reheating
Because of the cream cheese frosting, this cake stays refrigerated. It’ll sit at room temperature for up to two hours at a party, then back in the fridge it goes. If you keep it covered, it will still taste fresh 5 days later.
Pull slices out 20 minutes before serving if you want them closer to room temperature. This is how you’ll get the best taste.
For freezing, wrap the unfrosted cake layers tightly in plastic wrap then foil. Good for two months. Thaw overnight in the fridge, make the frosting fresh, and frost before serving.
Serving Suggestions
This is a celebration cake. Easter, Christmas, a birthday, a potluck where you want people to remember you. Serve it with coffee or hot tea. Vanilla ice cream on the side works too. I’ve done it. No regrets.
Notes
I’ve been making this version of Italian Cream Cake for years. Because I LOVE Italian Cream Cake, but my grandmother’s recipe is delicious but time-consuming. When you need a cake that looks like it came from a gourmet bakery, make this one your fave!
Coconut Pecan Layer Cake
Ingredients
- 1 box 15.25 oz. Standard white or yellow cake mix
- 1 box 3.4 oz. Instant vanilla pudding mix
- 4 Large eggs room temperature
- 1 ¼ cups Buttermilk or whole milk
- ½ cup Canola or vegetable oil
- 1 tsp. Pure vanilla extract
- 1 cup Sweetened flaked coconut
- 1 cup Finely chopped pecans toasted
- 3 tbsp. Light rum or simple syrup optional, for brushing the layers
- 8 oz. Full-fat cream cheese softened to room temperature
- ½ cup 1 stick Unsalted butter, softened to room temperature
- 4 cups Powdered sugar sifted
- 1 tsp. Pure vanilla extract
- 2-3 tbsp. Heavy whipping cream if needed to thin
- Extra toasted pecans and shredded coconut for garnish
Instructions
- Preheat your oven to 350°F. Lightly grease three 9-inch round cake pans (or two if you prefer thicker layers) and line the bottoms with circles of parchment paper. Dust the sides lightly with flour, shaking off any excess.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the dry cake mix, dry instant vanilla pudding mix, eggs, buttermilk, oil, and vanilla extract.
- Beat the mixture on medium speed for exactly 2 minutes until the batter is smooth, thick, and completely integrated.
- Stop the mixer and use a rubber spatula to gently fold in the 1 cup of flaked coconut and 1 cup of chopped toasted pecans until they are evenly distributed through the cake matrix.
- Divide the thick batter equally among your prepared cake pans, smoothing the tops flat with an offset spatula.
- Place the pans on the middle oven rack and bake at 350°F for 15 to 18 minutes (or 25 to 30 minutes if using a standard 9×13-inch sheet pan). The cake is finished when the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
- Remove the pans from the oven and let the cake layers cool flat on wire racks for 10 minutes. Run a thin knife around the inside edges, carefully turn the cakes out onto the racks, peel off the parchment paper, and allow them to cool down completely to room temperature.
- While the layers cool, prepare the frosting. In a medium bowl, beat the softened cream cheese and unsalted butter together with an electric hand mixer for 2 minutes on high speed until light, fluffy, and free of lumps.
- Reduce the mixer speed to low and gradually add the sifted powdered sugar one cup at a time, followed by the vanilla extract. Once incorporated, turn the mixer to high and whip for 1 to 2 minutes until a silky, spreadable frosting baseline forms. (Add heavy cream a teaspoon at a time if the frosting feels too stiff).
- To assemble, place your first cooled cake layer flat on a serving plate or cake stand. If using, brush the surface lightly with 1 tablespoon of the rum or simple syrup. Spread roughly ¾ cup of cream cheese frosting uniformly across the layer.
- Repeat the process with the remaining cake layers. Use the rest of the frosting to heavily coat the top and outer sides of the entire cake.
- Heavily press extra chopped pecans and shredded coconut into the fresh frosting around the sides and top border of the cake for a classic finish. Place the assembled cake into the refrigerator to chill for at least 2 hours before slicing to allow the moisture to distribute evenly and the layers to set securely.
