Best Italian Cream Pound Cake With Cream Cheese Glaze
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.
Calories:
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.