Instructions
Step 1: Cake Batter
Whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Gradually add dry ingredients, alternating with buttermilk (begin and end with dry). Mix until just combined. Gently fold in coconut and pecans.
Step 2: Baking
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Pour batter into pan, smoothing the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Cream Cheese Frosting
Beat softened cream cheese until smooth. Gradually add powdered sugar, beating until combined. In a separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture. Stir in lemon zest.
Step 4: Assembly
Slice the cooled cake in half horizontally. Spread frosting on the bottom layer, top with the second layer, and frost the entire cake. Garnish with extra coconut and pecans.
Keto/Low Carb Variations
Use almond flour instead of all-purpose flour, a keto-friendly sweetener instead of granulated sugar, coconut milk instead of buttermilk (omit coconut in batter), and powdered erythritol instead of powdered sugar. Use a sugar-free sweetener in the frosting.
Tips
- Use room temperature ingredients.
- Don’t overmix the batter.
- Cool completely before frosting.
- Add rum or almond extract for extra flavor (optional).
- Store in the refrigerator for up to 3 days.
Conclusion
Enjoy your delicious Italian Cream Cheese Cake! It’s perfect for any occasion.
FAQs
Q: Can I freeze it?
A: Yes, freeze the unfrosted cake for up to 3 months. Thaw overnight in the refrigerator.
Q: Can I use different nuts?
A: Yes, walnuts or almonds work well.
Q: Can I use a different frosting?
A: Yes, try vanilla buttercream or chocolate ganache.