A rich, moist classic loaded with coconut, pecans, and cream cheese frosting—this “Italian” cream cake is actually a beloved Southern-style dessert!
🛒 Ingredients (Serves 10–12)
🎂 Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter (softened)
- 1½ cups sugar
- 4 eggs (separated)
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- ¾ cup chopped pecans
🍦 Cream Cheese Frosting:
- 200g cream cheese
- ½ cup butter
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- Extra pecans & coconut (for garnish)
👩🍳 Instructions
1. Prep
- Preheat oven to 175°C (350°F)
- Grease and line cake pans
2. Mix Dry Ingredients
- Combine flour, baking soda, and salt
3. Cream Butter & Sugar
- Beat until light and fluffy
4. Add Egg Yolks
- Add yolks one at a time + vanilla
5. Combine
- Alternate adding dry ingredients and buttermilk
6. Fold in Mix-ins
- Add coconut and pecans
7. Whip Egg Whites
- Beat to stiff peaks and gently fold into batter
8. Bake
- Pour into pans
- Bake 25–30 minutes
9. Cool Completely
10. Make Frosting
- Beat cream cheese, butter, sugar, and vanilla until smooth
11. Assemble
- Frost between layers and on top
- Garnish with pecans & coconut
🧮 Weight Watchers (WW) Points (Approx.)
🔢 Per Slice: ~10–12 Points
🍽️ Whole Cake: ~120–140 Points
💡 Make It Lighter
- Use low-fat cream cheese
- Reduce sugar slightly
- Skip some nuts
👉 Can drop to ~8–10 points per slice
💡 Pro Tips
- Don’t skip whipping egg whites → makes cake light
- Toast pecans & coconut for deeper flavor
- Chill cake slightly before slicing
💡 Variations
- Cupcakes version: Bake 18–20 minutes
- Pineapple twist: Add crushed pineapple
- Extra moist: Add a bit of sour cream
- Layer drip cake: Add caramel drizzle
❓ FAQs
❓ Is this really Italian?
No—it’s a Southern-style cake despite the name.
❓ Can I make ahead?
Yes—best flavor after chilling a few hours.
❓ Can I freeze it?
Yes—freeze layers or whole cake.
❓ Why is my cake dense?
Overmixing or skipping egg whites.