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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 moist and rich dessert that captures the essence of classic baking. This cake boasts a unique blend of shredded coconut and crunchy pecans, making it an irresistible treat for any occasion.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • 8 oz cream cheese, softened (optional)
  • 1 cup (1 stick) unsalted butter, softened (for frosting)
  • 3–4 cups powdered sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 2–3 tbsp milk (to adjust consistency for frosting)

Instructions

  1. Preheat the oven to 325°F (165°C) and grease/flour a bundt pan or two loaf pans.
  2. Cream softened butter with granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually alternate adding dry ingredients with buttermilk into the butter mixture until just combined.
  6. Gently fold in coconut and pecans until evenly distributed.
  7. Pour batter into prepared pan(s) and bake: 60-70 minutes for loaf pans or 70-80 minutes for the bundt pan, until a toothpick comes out clean.
  8. Cool in the pan for 15 minutes before transferring to a wire rack.
  9. Optional: Beat together cream cheese and butter until smooth, gradually add powdered sugar, stir in vanilla extract, and add milk as needed to reach desired consistency for spreading. Frost the cooled cake.

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Find it online: https://trandtaste.com/italian-cream-pound-cake/

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