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Italian Cream Pound Cake

Italian Cream Pound Cake
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Indulge in the delightful flavors of Italian Cream Pound Cake, a rich and moist dessert that combines the sweetness of coconut with the nuttiness of pecans. This cake is perfect for any occasion, whether it’s a birthday celebration or a cozy family gathering. With its buttery texture and optional cream cheese frosting, this dessert is bound to impress your guests and satisfy your sweet cravings. Easy to prepare, this recipe is ideal for bakers of all skill levels. Elevate your dessert game and treat yourself to this classic favorite today!

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat the oven to 325°F (165°C). Grease and flour a bundt pan or two loaf pans.
  2. In a large bowl, cream together softened butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. In another bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to the butter mixture while alternating with buttermilk; mix gently until just combined.
  6. Fold in shredded coconut and chopped pecans until evenly distributed.
  7. Pour batter into prepared pan(s) and smooth the top.
  8. Bake for 60-70 minutes if using loaf pans or 70-80 minutes for a bundt pan until a toothpick inserted comes out clean.
  9. Cool in the pan for about 15 minutes before transferring to a wire rack.

Nutrition

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