Delight your taste buds with this velvety Italian Cream Cheese Cake—a luscious dessert that combines the rich, creamy texture of cream cheese with the light fluffiness of a classic cake. Infused with the perfect blend of vanilla, coconut, and pecans, this cake delivers a sweet and nutty flavor in every bite. Ideal for family gatherings, celebrations, or a simple afternoon treat, this cake will quickly become a favorite in your dessert repertoire.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese (softened)
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk (or more for desired consistency)
- ¼ cup chopped pecans (for garnish)
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal. - Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream the Wet Ingredients:
In a large bowl, beat the cream cheese and sugar together using a hand mixer or stand mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vegetable oil, and vanilla extract until smooth. - Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. - Add Coconut and Pecans:
Gently fold in the shredded coconut and chopped pecans into the batter for that signature nutty, tropical flavor. - Bake the Cake:
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. - Make the Frosting:
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, a little at a time, until smooth and creamy. Stir in the vanilla extract and milk, adjusting the consistency as needed by adding more milk for a thinner frosting. - Assemble the Cake:
Once the cakes have completely cooled, place one layer of cake on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake. - Garnish and Serve:
Sprinkle the top of the cake with additional chopped pecans and coconut flakes, if desired, for added texture and decoration. - Enjoy!:
Slice and enjoy a heavenly bite of this Italian Cream Cheese Cake with its creamy, nutty flavors and perfect crumb.