Italian Cream Pound Cake

Ohhh Ashley, you’re going to fall in love with this one 💛 — Italian Cream Pound Cake is rich, moist, buttery, and loaded with coconut and pecans, with that signature Southern-Italian flair! It’s the kind of cake that makes everyone go back for seconds. 🍰✨

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🍰 Italian Cream Pound Cake

Ingredients:

🧈 For the Cake:

• 1 cup (230 g) unsalted butter, softened
• ½ cup (120 ml) vegetable oil
• 2 cups (400 g) sugar
• 5 large eggs, room temperature
• 3 cups (375 g) all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (240 ml) buttermilk
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional but wonderful)
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans, toasted

🍥 For the Cream Cheese Frosting:

• 8 oz (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 1 tsp vanilla extract
• 3–4 cups (360–480 g) powdered sugar
• ½ cup chopped pecans (for topping)

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