Italian Cream Bundt Cake

A majestic Bundt masterpiece—moist Italian cream cake studded with toasted pecans and sweetened coconut, crowned with a luscious cream cheese glaze that gracefully drips down golden edges. Topped with crunchy toasted coconut and whole pecans, it’s a Southern classic reborn: rich, tender, and irresistibly elegant.

Serves: 12–14 Prep: 25 min Bake: 55–65 min Total: 1 hr 30 min + cooling

Ingredients

For the Cake

• 2½ cups (310 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (225 g) unsalted butter, softened
• 1½ cups (300 g) granulated sugar
• ½ cup (100 g) light brown sugar, packed
• 5 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 tsp coconut extract (optional, for extra flavor)
• 1 cup (240 ml) buttermilk, room temperature
• 1 cup (80 g) sweetened shredded coconut
• 1 cup (120 g) pecans, toasted & chopped

For the Cream Cheese Glaze

• 4 oz (115 g) cream cheese, softened
• 2 cups (240 g) powdered sugar, sifted
• 3–4 tbsp whole milk or heavy cream
• 1 tsp vanilla extract

For Garnish

• ½ cup (40 g) toasted coconut flakes
• 12–15 whole toasted pecans

Instructions

1. Prep

1. Preheat oven to 165°C (325°F).
2. Generously grease a 10–12 cup Bundt pan with butter or baking spray; dust lightly with flour. Tap out excess.

2. Toast Nuts & Coconut

1. Spread pecans and shredded coconut on a baking sheet.
2. Toast in oven 8–10 min until fragrant and golden. Stir halfway. Cool completely.

• Reserve whole pecans and ½ cup coconut for garnish.
• Chop remaining pecans for batter.

3. Make the Cake

1. Whisk flour, baking soda, baking powder, salt in a medium bowl.
2. In a large bowl, beat butter + both sugars on medium-high until pale and fluffy (~3 min).
3. Add eggs one at a time, beating well after each. Scrape bowl.
4. Mix in vanilla + coconut extract.
5. On low speed, alternate adding dry ingredients (in 3 parts) and buttermilk (in 2 parts). Begin and end with dry.
6. Fold in toasted coconut + chopped pecans by hand.
7. Pour batter into prepared pan; smooth top. Tap gently to release air bubbles.

4. Bake

1. Bake 55–65 minutes until a skewer inserted near center comes out clean or with moist crumbs.
2. Cool in pan 15 min, then invert onto a wire rack. Cool completely (~2 hrs).

5. Make the Glaze

1. Beat cream cheese until smooth.
2. Gradually add powdered sugar, then vanilla.
3. Add milk/cream 1 tbsp at a time until thick but pourable.

6. Decorate

1. Place cooled cake on serving stand.
2. Drizzle glaze over top, letting it cascade down sides.
3. Sprinkle toasted coconut and arrange whole pecans on top.

Tips

• Buttermilk substitute: 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit 5 min.
• Make ahead: Cake improves in flavor overnight. Wrap tightly after cooling.
• Storage: Room temp 2 days; fridge 5 days. Freeze unglazed up to 3 months.

Pro Tip: For clean slices, chill glazed cake 30 min before cutting.

Moist, nutty, coconut-kissed perfection—Southern elegance in every decadent bite! 🍰✨