Italian Cream Cake. Who wants a slice of cake? This cake has to be one of my favorite cakes. It has so many delicious flavors between the coconut, pineapple, cream cheese frosting and the most important part, the pecans! @pearsonfarmga mammoth pecans take this cake up to a new level! Check them out today to stock up on your holiday baking.

Ingredients for Cake
2 3⁄4 cup 1.1 GF flour
2 1⁄2 tsp baking powder
1⁄2 tsp baking soda
1 tsp kosher salt
1 tsp vanilla extract
1 tsp almond extract
2 eggs
12 tbsp butter, room temp
1 3⁄4 cup sugar
1 cup buttermilk (I used 1 cup oat milk + 1 tsp vinegar)
1⁄2 cup crushed pineapple, juices pressed out
1 cup coconut
1 1⁄4 cup Pearson Farm Mammoth Pecans, Chopped

Preheat the oven to 350 degrees and spray to 8” round cake pans with nonstick baking spray. Will also work for a 9x13 baking dish. In a bowl add the sugar and butter and mix on high for 3 minutes. Mix in the wet ingredients. Add the dry ingredients, pineapple, coconut and pecans. Mix until just incorporated. Split the batter between both cake pans and bake for 25-30 mins or until a toothpick comes out clean. Allow to cool completely.

Ingredients for Frosting
16oz cream cheese
1 tsp vanilla extract
1 tsp almond extract
8 cups powdered sugar

Add the ingredients together in a bowl and mix until smooth. Ice the cooled cake. *Decorate outside with chopped pecans and coconut flakes. Enjoy!

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