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Italian Cream Pound Cake with Cream Cheese Glaze

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

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

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

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Find it online: https://club.horsjeu.online/italian-cream-pound-cake-with-cream-cheese-glaze/