Grease and flour a bundt or tube pan (or 2 loaf pans).
2. Mix the Batter:
In a large bowl, cream together butter, oil, and sugar until light and fluffy (about 3–4 minutes).
Add eggs one at a time, beating well after each.
In another bowl, whisk together flour, baking soda, and salt.
Alternately add dry ingredients and buttermilk to the creamed mixture, beginning and ending with flour.
Stir in vanilla, coconut extract, coconut, and pecans.
3. Bake:
Pour the batter into the prepared pan.
Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then turn onto a wire rack to cool completely.
4. Make the Frosting:
Beat cream cheese and butter until smooth.
Add vanilla, then gradually beat in powdered sugar until fluffy.
Spread generously over the cooled cake.
Sprinkle chopped pecans on top.
💛 Ashley’s Tips:
Toast the pecans and coconut lightly before adding — it deepens the flavor beautifully.
For an extra moist cake, brush the warm cake with a bit of sweetened condensed milk before frosting.
This cake tastes even better the next day after chilling overnight!
Would you like me to give you a mini bundt or cupcake version of this Italian Cream Pound Cake too? It’s adorable for parties and still has that same buttery texture.
