This decadent Italian Cream Pound Cake is filled with sweetened shredded coconut and pecans, and topped with a rich cream cheese icing.
This cake is the perfect blend of rich coconut, pecan and cream cheese flavors that bring together this Italian Cream Pound Cake recipe. The texture is, of course, different from a traditional Italian Cream Cake, which is a layered cake, as a pound cake is dense whereas a layered cake is light and fluffy. Still...the flavor of this cake is amazing and just melts in your mouth.
Video Tutorial
What Is Italian Cream Pound Cake?
This Italian Cream Pound Cake-a dense, rich cake studded with coconut and pecans and topped with cream cheese glaze-is a beloved Southern spin on the classic layered Italian Cream Cake. This pound cake version delivers indulgent flavor in every bite.
Why This Cake Stands Out
This isn't just any pound cake-it's a showstopper. The crumb is buttery and moist, thanks to the buttermilk and perfectly balanced mixing method. Sweetened coconut and pecans add texture in every bite, while the tangy cream cheese glaze ties it all together. Baked in a bundt pan, this cake has a gorgeous shape that makes it centerpiece-worthy without any extra effort.
Recommended tools and equipment:
- Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Ingredients You'll Need for the Italian Cream Cake
- All-purpose flour - Gives the cake its classic pound cake texture.
- Butter - Unsalted and softened so it creams smoothly.
- Sugar - Granulated sugar for sweetness and structure.
- Eggs - At room temperature for the best rise.
- Buttermilk - Keeps the cake extra moist.
- Sweetened shredded coconut - Brings that signature flavor and chewy texture. Even better toasted if you choose!
- Chopped pecans - Toast for even more flavor if you'd like.
- Vanilla extract - For flava of course!
- Cream cheese glaze - Cream cheese, powdered sugar, butter, heavy cream and vanilla make a rich, decadent glaze.
How to Store the Italian Cream Pound Cake
Store at room temperature in an airtight container for up to 5 days.
Refrigerate up to 5 days due to the cake containing fruit. Allow it to come to room temp before serving.
Freeze the entire pound cake or slices individually wrapped for up to 3 months. Bring to room temperature before serving.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Italian Cream Pound Cake recipe
Equipment
- Bundt Pan A 12 cup bundt pan is needed for this volume of recipe.
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Ingredients
- For the cake:
- 3 c All-purpose flour
- 1 c unsalted butter - room temperature 2 sticks
- 1 ½ c granulated sugar
- 1 c brown sugar Light or dark brown sugar
- 5 eggs - room temperature
- 1 c buttermilk
- ½ teaspoon baking powder
- ½ tsp salt
- 1 c pecans - chopped
- 1 ½ c sweetened coconut
- 2 tsps vanilla
- For the icing:
- 8 oz cream cheese - room temperature
- 2 tbsps unsalted butter - room temperature
- 1 ½ c powdered sugar
- 1 tsp vanilla
- 5 tablespoon heavy cream
Instructions
- To make the pound cake:
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter together then slowly add in the brown and granulated sugars. Mix on medium speed until light and fluffy (approximately 5 minutes).
- Add the vanilla to the batter.
- Then add the eggs to the bowl one at a time, mixing only until combined before adding the next egg.
- Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
- Fold the pecans and coconut into the batter. Reserve about ¼ c to top the cake with.
- Spray a 12-cup bundt pan with baking spray Pour the batter into the pan and spread it evenly. Bake the pound cake for about an hour and 15 to an hour and 30 minutes.
- The cake is done once a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.
- To make the glaze:
- In a bowl, using a hand or stand mixer, combine the cream cheese and butter.
- Then add in the powdered sugar and vanilla extract.
- Slowly pour in the heavy cream until your desired consistency is reached. Pour the glaze over the cake as you desire and then top the cake with the remaining coconut pecan mixture.
- Allow the glaze to set. Then serve and enjoy!
Video
Notes
Nutrition
Frequently Asked Questions
How long does the cake stay moist?
This cake stays deliciously moist in an airtight container for up to 5 days, or in the freezer for up to 3 months. Let slices thaw at room temperature before serving.
What can are some substitutions I can make with this pound cake?
Use light or dark brown sugar - your choice. Instead of using pecans, you could use walnuts with this recipe. I definitely recommend the peans though.
Can I freeze the pound cake?
Yes. I recommend freezing the cake for no more than three months for the best flavor. Individually wrap each slice of cake in plastic wrap or foil. Place the wrapped slices in a ziplock bag to store in the freezer.
Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.
More Pound Cakes You'll Love
Cinnamon Roll Pound Cake - made with a buttermilk base swirled with cinnamon swirl in the batter topped with a cream cheese glaze.
Rich, moist Butter Pecan Pound Cake with toasted pecans baked into the batter topped with Butter Pecan icing.
Louisiana Crunch Pound Cake - Made with sweetened coconut and pecans.
Tricia H says
This is an amazing cake. Traditional rich pound cake taste with an upgraded flavor. The icing makes it perfect!!
Ashley I dont see the vanilla in your written instructions for the cake, but it was in the video..
Thanks for the reminder to NOT overmix!! Happy Baking!!
Ashley Frederick says
Thank you so much Tricia! I really appreciate you. Good catch! I'll fix that.