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Italian Cream Pound Cake

Italian Cream Pound Cake
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Indulge in the deliciousness of Italian Cream Pound Cake, a moist and flavorful dessert that combines the nutty goodness of pecans with the sweet essence of coconut. This delightful cake is perfect for any occasion, from family gatherings to celebrations, or simply as a treat alongside your afternoon coffee. Its rich texture and decadent flavor will impress anyone who takes a bite. Plus, it’s easy to make, even for novice bakers!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • For the Cream Cheese Frosting (optional):
  • 8 oz cream cheese, softened
  • 1 cup (1 stick) unsalted butter, softened
  • 3–4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp milk, to adjust consistency

Instructions

  1. Preheat your oven to 325°F (165°C) and prepare a bundt or loaf pan by greasing and flouring it.
  2. In a large mixing bowl, cream together softened butter and granulated sugar until fluffy.
  3. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. In another bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between them until just combined.
  6. Gently fold in shredded coconut and chopped pecans using a rubber spatula.
  7. Pour batter into the prepared pan(s) and smooth the top; bake for 60-80 minutes depending on pan type until a toothpick comes out clean.
  8. Cool in the pan for 15 minutes before transferring to a wire rack.

Nutrition

Find it online: https://recipetastenow.com/italian-cream-pound-cake/