On a quiet Sunday morning, I was in the kitchen, sifting through family recipe cards that had been passed down for generations. One card caught my eye—my mother’s Italian cream pound cake, a recipe that always drew smiles at holiday gatherings. The memory of my grandchildren sneaking slices before dinner, crumbs trailing across the table, made me chuckle.
I decided to recreate it, adding a few personal touches while honoring tradition. As I creamed butter and sugar, the familiar sweet aroma filled the kitchen, instantly transporting me back to my childhood. The shredded coconut scattered into the batter reminded me of warm summer afternoons, baking in the backyard with my mother.
Pecans added a satisfying crunch and nutty aroma, perfectly complementing the tender, buttery cake. Mixing in the buttermilk, I felt the anticipation of that moist, dense texture that makes this cake so special. Pulling it from the oven, golden and fragrant, I prepared the cream cheese glaze, watching it slowly cascade over the top. Each drizzle of glaze and sprinkle of toasted coconut and pecans felt like decorating memories themselves.
Short Description
A rich and moist Italian cream pound cake layered with shredded coconut and pecans, topped with a creamy cream cheese glaze and garnished with toasted coconut and pecans. Perfect for holidays, family gatherings, or a comforting afternoon treat.
Key Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for desired consistency)
- ½ cup toasted pecans, for garnish
- ½ cup toasted coconut flakes, for garnish
Tools Needed
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Bundt pan or 9×5-inch loaf pan
- Wire cooling rack
- Small bowl for glaze
Cooking Instructions
Step 1: Prepare Oven and Pan
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat butter and sugar together until light and fluffy, about 3–5 minutes. The mixture should appear pale and airy.
Step 4: Add Eggs and Extracts
Beat in eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract and almond extract if using.
Step 5: Combine Wet and Dry Ingredients
Alternately add flour mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
Step 6: Fold in Coconut and Pecans
Gently fold shredded coconut and chopped pecans into the batter using a spatula. The batter should remain light and airy.
Step 7: Bake the Cake
Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool Cake
Let the cake cool in the pan for 10–15 minutes. Carefully transfer to a wire rack to cool completely before glazing.
Step 9: Prepare the Cream Cheese Glaze
Beat cream cheese until smooth. Add powdered sugar, vanilla extract, and milk, adjusting to achieve a creamy, pourable consistency.
Step 10: Glaze and Garnish
Drizzle glaze over the cooled cake. Sprinkle with toasted pecans and coconut flakes for added flavor and texture.
Why You’ll Love This Recipe
Rich Flavor: The combination of butter, coconut, and pecans creates a deeply satisfying, indulgent taste.
Moist Texture: Buttermilk ensures the cake stays tender and moist for days.
Family-Friendly: Perfect for gatherings, holidays, or a simple afternoon treat with tea or coffee.
Customizable: Easily swap pecans for walnuts or add a touch of orange zest for extra brightness.
Elegant Presentation: The cream cheese glaze and toasted toppings make this cake look as good as it tastes.
Mistakes to Avoid & Solutions
Overmixing: Overmixing batter can make the cake dense. Fold in ingredients gently.
Improper Pan Preparation: Always grease and flour the pan to prevent sticking, especially for bundt pans.
Undercooked Center: Check doneness with a toothpick. If wet crumbs stick, continue baking in 5-minute increments.
Glaze Too Thick: If glaze doesn’t pour easily, add a teaspoon of milk at a time until desired consistency.
Serving and Pairing Suggestions
Serve sliced with tea, coffee, or a glass of milk.
Pairs beautifully with fresh berries or a scoop of vanilla ice cream.
Ideal for buffet tables, plated desserts, or sharing family-style.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to one week; allow to come to room temperature before serving.
For best flavor, lightly toast slices before serving to restore softness.
FAQs
1. Can I use a different type of nut?
Yes, walnuts or almonds can replace pecans for a slightly different flavor.
2. Can I make this cake ahead of time?
Absolutely, bake the cake a day in advance and glaze just before serving.
3. Can I skip the coconut?
Yes, omit it if desired, but the coconut adds essential flavor and texture.
4. How do I prevent the cake from sticking?
Grease and flour the pan well, or use a nonstick spray with flour included.
5. Can I freeze the cake?
Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw at room temperature before glazing.
Tips & Tricks
Toast coconut and nuts lightly for a deeper flavor.
Let butter and eggs come to room temperature for smoother batter.
Use a silicone spatula for folding to avoid deflating the batter.
Recipe Variations
Citrus Twist: Add 1 teaspoon of orange or lemon zest to the batter.
Chocolate Drizzle: Melt dark chocolate and drizzle over the glaze for a decadent touch.
Mini Loaves: Divide batter into mini loaf pans for individual servings; reduce baking time to 40–50 minutes.
Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free blend.
Final Thoughts
Baking this Italian cream pound cake always brings a sense of warmth and nostalgia to my kitchen. The tender crumb, enriched with coconut and pecans, and topped with a silky cream cheese glaze, is a testament to tradition and simple pleasures. Watching the glaze slowly cascade over the cake evokes the same joy I felt as a child when my mother prepared it.
Sharing slices with family and friends sparks conversation and memories that linger long after the last bite. This cake is as much about connection and storytelling as it is about flavor. Every forkful is a gentle reminder of the love that goes into home baking. It’s a recipe I hope will continue to travel through generations, carrying warmth, sweetness, and the simple joy of homemade treats.
Best Italian Cream Pound Cake With Cream Cheese Glaze
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract optional
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
For the Cream Cheese Glaze:
- 4 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 –3 tablespoons milk adjust for desired consistency
- ½ cup toasted pecans for garnish
- ½ cup toasted coconut flakes for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or 9×5-inch loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until pale and fluffy, 3–5 minutes.
- Beat in eggs one at a time, then mix in vanilla and almond extract.
- Add flour mixture and buttermilk alternately, starting and ending with flour. Mix just until combined.
- Gently fold in shredded coconut and chopped pecans.
- Pour batter into pan, smooth top, and bake 60–70 minutes until a toothpick comes out clean.
- Cool in pan 10–15 minutes, then transfer to a rack to cool completely.
- Beat cream cheese, then add powdered sugar, vanilla, and milk until pourable.
- Drizzle glaze over cake and garnish with toasted pecans and coconut flakes.
