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Italian Cream Bundt Cake

This Italian Cream Bundt Cake is a delightful treat! Packed with coconut, pecans, and a rich cream cheese frosting, it's perfect for any occasion.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Italian
Keyword: Bundt, cake, Cream Cheese, Dessert
Servings: 12 servings

Ingredients

  • 1 cup chopped pecans
  • 1 1/2 cups shredded sweetened coconut
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup buttermilk
  • 4 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 1 1/2 cups confectioners' sugar sifted
  • 1/2 teaspoon vanilla extract
  • 3 to 4 tablespoons milk

Instructions

  • Preheat your oven to 350°F (175°C). Grease your Bundt pan thoroughly with butter or non-stick spray.
  • In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  • In a separate bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  • Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Mix until just combined.
  • Gently fold in the shredded coconut and chopped pecans until evenly distributed.
  • Pour the batter into the prepared Bundt pan and smooth the top. Bake for about 60-70 minutes.
  • Let the cake cool in the pan for about 10-15 minutes, then invert onto a wire rack to cool completely.
  • In a medium bowl, beat together softened cream cheese and butter. Gradually add confectioners' sugar, vanilla, and milk to reach desired consistency.
  • Once the cake is cool, drizzle the cream cheese frosting over the top.

Equipment

  • Bundt pan
  • Mixing Bowls
  • Hand Mixer
  • Sifter
  • Rubber spatula

Notes

  • Store covered at room temperature for up to 3 days.
  • For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week.
  • Freeze for up to 3 months. Reheat individual slices for 10-15 seconds in the microwave.