There’s something undeniably comforting about a rich, buttery pound cake. Now imagine that cake infused with a tropical touch of coconut, a hint of vanilla, and crunchy pecans, then finished off with a smooth cream cheese glaze. That’s exactly what you get with this Italian Cream Pound Cake with Cream Cheese Glaze—a dessert that’s both luxurious and comforting at the same time.

Whether you’re planning a festive holiday gathering, a cozy weekend family brunch, or simply treating yourself to something sweet after a busy week, this cake is the perfect choice. It’s a classic that’s been passed down through generations, often enjoyed at special occasions or as a beloved family recipe. The addition of coconut and pecans in this cake gives it a signature texture and flavor that will have everyone asking for the recipe. The cream cheese glaze adds the finishing touch, making each slice irresistibly moist and indulgent.

Let’s dive into this recipe, and soon you’ll be baking your very own Italian Cream Pound Cake—a true showstopper!

Ingredients for Italian Cream Pound Cake

Before you dive into the baking process, it’s essential to gather your ingredients. Don’t worry—these ingredients are simple and easy to find, but they come together to create a dessert that’s anything but ordinary.

For the Cake:

1 cup unsalted butter, softened
½ cup vegetable shortening
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 tablespoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans

For the Cream Cheese Glaze:

4 ounces cream cheese, softened
2 cups powdered sugar
½ teaspoon vanilla extract
3–5 tablespoons milk (adjust for consistency)

For the Topping:

½ cup toasted coconut flakes
½ cup toasted pecans, chopped

Directions: Step-by-Step Instructions for the Perfect Italian Cream Pound Cake

This cake may seem like a lot of steps, but don’t be intimidated. With a little patience and attention, you’ll have a mouthwatering, beautiful cake to serve up at your next occasion. Follow these easy steps for a picture-perfect Italian Cream Pound Cake!

Step 1: Make the Cake

Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While it’s heating up, grease and flour a bundt pan to ensure your cake comes out easily once it’s done baking.
Cream the Butter and Shortening:
In a large mixing bowl, cream together the unsalted butter, vegetable shortening, and granulated sugar until light and fluffy. You can use a hand mixer or stand mixer for this step, but it’s important to really beat the ingredients well to incorporate air and create a light, tender cake.
Add Eggs One at a Time:
Add the eggs, one at a time, beating well after each addition. This ensures the eggs are fully incorporated and helps to maintain the structure of the cake.
Whisk the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will ensure that your dry ingredients are evenly mixed before adding them to the wet ingredients.
Alternate Adding Dry Ingredients and Buttermilk:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently, just until combined. Be careful not to overmix the batter, as this can make the cake dense.
Add Flavorful Ingredients:
Stir in the vanilla extract, shredded coconut, and chopped pecans. These ingredients add wonderful texture and flavor to the cake, giving it that signature Italian Cream Cake taste.
Pour the Batter into the Pan:
Pour the cake batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking. The batter should fill about 2/3 of the pan.
Bake the Cake:
Bake the cake in the preheated oven for 70–80 minutes, or until a toothpick inserted into the center comes out clean. You may need to adjust the time depending on your oven, so be sure to check the cake toward the end of the baking time.
Cool the Cake:
Once the cake is done, remove it from the oven and allow it to cool in the pan for 15 minutes. After that, transfer the cake to a wire rack to cool completely. This helps the cake retain its structure and prevents it from becoming soggy.

Step 2: Make the Cream Cheese Glaze

Beat the Cream Cheese:
In a separate bowl, beat the softened cream cheese until it’s smooth and creamy. You can use a hand mixer for this step to ensure it’s perfectly smooth.
Add the Powdered Sugar:
Add the powdered sugar and vanilla extract to the cream cheese, mixing until fully combined. The glaze should be smooth and thick.
Adjust the Consistency:
Gradually add milk, one tablespoon at a time, until the glaze reaches a pourable consistency. You may not need to use all 5 tablespoons—just enough to make it easy to drizzle over the cake.

Step 3: Assemble the Cake

Drizzle the Cream Cheese Glaze:
Once the cake has completely cooled, drizzle the cream cheese glaze over the top of the cake. Let the glaze naturally flow down the sides for a beautiful, glossy finish.
Add Toppings:
To make the cake extra special, sprinkle the top with toasted coconut flakes and toasted pecans. This adds a lovely crunch and a deeper flavor to complement the creamy glaze.
Let the Glaze Set:
Allow the glaze to set for a few minutes before slicing and serving. This will give it time to firm up slightly and keep the glaze in place.

Tips for Perfect Italian Cream Pound Cake

While the recipe itself is straightforward, here are a few helpful tips to ensure your cake turns out perfect every time:

1. Ensure the Ingredients Are at Room Temperature

For the best results, make sure your butter, shortening, eggs, and cream cheese are at room temperature before you begin. This allows the ingredients to blend more smoothly and helps the cake rise evenly.

2. Toast the Coconut and Pecans

For extra flavor, be sure to toast the coconut flakes and pecans before adding them to the cake. This brings out their natural oils and enhances their flavor, adding depth to the overall taste of the cake.

3. Don’t Overmix the Batter

When mixing the cake batter, avoid overmixing once you add the flour and buttermilk. Overmixing can lead to a dense, tough cake. Stir until just combined to maintain a light and fluffy texture.

4. Let the Cake Cool Completely

Allowing the cake to cool completely before glazing is essential to prevent the glaze from melting into the cake too quickly. Cooling it on a wire rack helps it maintain its structure.

5. Customize the Toppings

Feel free to play around with the toppings. You can experiment with adding chopped chocolate or even toasted almonds for a unique twist. The possibilities are endless!

Why You’ll Love This Italian Cream Pound Cake

This Italian Cream Pound Cake is an absolute treat for anyone who loves indulgent desserts. Here’s why you’ll fall in love with it:

Moist and tender: The combination of butter, shortening, and buttermilk creates a cake that’s incredibly moist and tender.
Perfect balance of flavor: The coconut adds a slight tropical sweetness, while the pecans provide a satisfying crunch.
Cream cheese glaze: The smooth, tangy cream cheese glaze perfectly complements the cake, adding richness and a touch of decadence.
Versatile: This cake is perfect for any occasion—be it a holiday gathering, birthday celebration, or weekend treat.
Easy to make: While it may look fancy, the recipe is simple enough for even beginner bakers to master.

FAQs About Italian Cream Pound Cake

Can I make this cake ahead of time?

Yes, this cake stores well for several days! You can bake it a day or two in advance and store it in an airtight container at room temperature. Be sure to glaze it just before serving for the freshest presentation.

Can I use a different pan?

While this cake is traditionally baked in a bundt pan, you can use any similar-sized pan, such as a tube pan or loaf pan. Just adjust the baking time, as it may vary depending on the pan you use.

Can I freeze this cake?

Yes, you can freeze the unglazed cake! Wrap it tightly in plastic wrap and aluminum foil, and it will last in the freezer for up to 3 months. When ready to serve, thaw the cake and drizzle with the glaze.

Conclusion: A Cake for All Occasions

This **Italian Cream Pound Cake with

Italian Cream Pound Cake with Cream Cheese Glaze

Author: YD
Total Time: 1 hour 40 minutes – 1 hour 50 minutes
Yield: 12 servings 1x

Print Recipe

Description

There’s something undeniably comforting about a rich, buttery pound cake. This Italian Cream Pound Cake with Cream Cheese Glaze brings a perfect balance of tropical coconut, crunchy pecans, and a creamy glaze. Whether for a festive holiday gathering, a weekend brunch, or a special treat for yourself, this cake is sure to impress and delight anyone who tries it.

Ingredients

Scale

For the Cake:
1 cup unsalted butter, softened
½ cup vegetable shortening
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 tablespoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans

For the Cream Cheese Glaze:
4 ounces cream cheese, softened
2 cups powdered sugar
½ teaspoon vanilla extract
3–5 tablespoons milk (adjust for consistency)

For the Topping:
½ cup toasted coconut flakes
½ cup toasted pecans, chopped

Instructions

Preheat the oven to 325°F (163°C). Grease and flour a bundt pan.
In a large mixing bowl, cream together butter, shortening, and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients.
Stir in vanilla extract, shredded coconut, and chopped pecans.
Pour batter into the prepared bundt pan, smoothing the top.
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
For the glaze, beat the cream cheese until smooth.
Add powdered sugar and vanilla extract, mixing until combined.
Gradually add milk, one tablespoon at a time, until the glaze reaches a pourable consistency.
Once the cake is fully cooled, drizzle the cream cheese glaze over the top.
Sprinkle with toasted coconut flakes and toasted pecans.
Let the glaze set before slicing and serving.

Notes

For extra flavor, toast the coconut flakes and pecans before adding them to the cake.
Ensure your ingredients (butter, shortening, eggs, cream cheese) are at room temperature for the best results.
You can make the cake ahead of time and store it for up to 2 days at room temperature.
The cake can also be frozen without the glaze for up to 3 months. Thaw before glazing and serving.

Prep Time: 20 minutes
Cook Time: 70–80 minutes