This Italian Cream Cake is a classic layered dessert that feels a little special every time you make it.The tender cake layers are made with toasted pecans and coconut folded right into the batter, giving each slice a soft, nutty sweetness that pairs beautifully with the cream cheese frosting mixed with finely chopped pecans for added texture.Be sure to try my Pecan Buttermilk Cake too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe What Is Italian Cream Cake? Italian cream cake is a soft, layered cake made with coconut, pecans, and a creamy frosting.

It has a light, tender crumb because the egg whites are whipped before being folded into the batter.This cake is known for its simple but rich flavor.The coconut adds sweetness, and the pecans add a little crunch in every bite.

Ingredients & Substitutions Flour: All-purpose flour works best for this cake.I haven’t tested this recipe with gluten-free flour, but a good 1:1 baking blend may be a suitable substitute if needed.Sugar: Granulated sugar sweetens the cake and helps create the classic Italian cream cake texture.

Leavening agents: Baking powder and baking soda work together to help the cake rise properly.Butter: Use room temperature butter (I prefer unsalted) so it mixes smoothly into the batter.If using salted butter, you may want to lessen the amount of kosher salt.

Eggs: Sep

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