This Italian Cream Pound Cake is rich, moist, and buttery, with coconut and pecans folded into a tender crumb. Finished with a classic cream cheese frosting, it’s perfect for holidays, birthdays, or any special occasion.
🧁 Ingredients
Cake
1 cup unsalted butter, softened
½ cup shortening (or use all butter if preferred)
2 cups granulated sugar
5 large eggs, room temperature
2 cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup buttermilk
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
Cream Cheese Frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
3½–4 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp milk or cream (as needed)
👩🍳 Instructions
Make the Cake
Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan.
Cream butter, shortening, and sugar until light and fluffy (4–5 minutes).
Add eggs one at a time, beating well after each addition.
In a bowl, whisk flour, baking powder, baking soda, and salt.
Add dry ingredients to the batter alternately with buttermilk, beginning and ending with flour.
Mix in vanilla, coconut, and pecans gently.
Pour batter into prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
Make the Frosting
Beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar and beat until fluffy.
Add vanilla and milk as needed for spreading consistency.
🍰 Assemble & Serve
Spread frosting over the cooled cake. Garnish with extra pecans and coconut if desired. Slice and enjoy!
🍽 Tips
Use room-temperature ingredients for best texture.
Toast pecans lightly for deeper flavor.
This cake tastes even better the next day.
A classic, indulgent cake that’s always a crowd-pleaser.
