Italian Cream Bundt Cake is a southern cake flavored with coconut and pecans. This delicious bundt cake is covered in a thick and rich cream cheese glaze.
There’s really nothing Italian about an Italian Cream Cake and I’m not sure how it got it’s name. Typically it is made as a layer cake with a cream cheese frosting. Here is my Italian Cream Cake Recipe. I find a bundt cake version is much easier to make. Definitely easier to frost.
The flavors of coconut and pecans are what really gives Italian Cream Bundt Cake its flavor profile. I also like to add a little almond extract to the cake batter.
Italian Cream Bundt Cake Recipe Tips
You can skip the step of toasting the pecans and coconut but I don’t recommend it. Toasting them really enhances the flavors. Carefully watch while they are toasting. The coconut especially can brown very quickly if you leave it in the oven too long.
To prevent any lumps in the frosting, sift the powdered sugar either in a sifter of use a fine-meshed sieve.
Be sure to measure the flour correctly. The biggest risk when baking a bundt cake is having it turn out dry. To prevent a dry bundt cake don’t overbake it, even just a little bit and don’t use too much flour. Fluff the flour up some in the bag with a spoon and then use the spoon to scoop it into a measuring cup. Use the back of a knife to run across the top to level it off.
Bundt cakes sometimes like to stick to the pan. To prevent this, use a good quality non-stick bundt pan and grease it very well. I have good results using Baker’s spray with flour.
Try These Other Amazing Bundt Cakes
- Toffee Bundt Cake
- Hummingbird Bundt Cake
- Red Velvet Marble Bundt Cake
- Pecan Pie Bundt Cake
- Samoa Bundt Cake
- 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
Cream Cheese Frosting
- 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
- Preheat oven to 350 degrees. Spray a 10 to 12 cup Bundt pan with baking spray with flour.Place chopped pecans and shredded coconut on a large baking sheet. Place in oven for 8 to 10 minutes, stirring once. Let cool.
- In a medium bowl whisk together flour, baking powder, and salt.
- Place butter, granulated sugar, and brown sugar in the mixing bowl of a stand mixer. Using the paddle attachment beat at medium speed for 3 to 5 minutes.
- Add eggs, one at a time, beating until each one is completely mixed in before adding the next. Be sure to scrape down the sides of the bowl at least once.
- Mix in vanilla and almond extract.
- With mixer on LOW, add flour mixture in 3 additions, alternating with buttermilk in 2 additions.
- Set aside about 1/2 cup of the pecan/coconut mixture. Stir the rest into the batter.
- Transfer batter to prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in the top comes out clean.
- Let cool in pan for 15 minutes and then invert onto a cake stand or serving platter.
- Make frosting. Beat cream cheese and butter with an electric mixer until blended and creamy. Add confectioners' sugar, vanilla, and milk. Beat at medium speed until creamy and smooth.
- Once cake has cooled, drizzle frosting on cake. Sprinkle pecans and coconut on top.
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