Name: High Altitude Italian Cream Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 8 oz cream cheese, (softened to room temperature); 2 oz unsalted butter, (softened to room temperature); 2 1/4 cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 tsp almond extract; 3 cups cake flour (or all-purpose flour), (fluffed, spooned and leveled); 2 1/2 tsp baking powder; 1 tsp coarse Kosher salt ((if using table salt, use half the amount)); 1 can (14 oz) full-fat unsweetened coconut milk; 1 cup unsalted pecans, (very finely chopped); 8 oz cream cheese, (softened to room temperature); 1 cup (8 oz) unsalted butter, (softened to room temperature); 5 cups powdered sugar; 1 tbsp meringue powder ((optional)); 1/4 tsp coarse Kosher salt ((if using table salt, use half the amount)); 1 tsp vanilla extract; 1/3 cup unsalted pecans, (very finely chopped); 1 1/2 cups natural unsweetened coconut

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A high altitude recipe for a classic Italian cream cake (coconut pecan cake), with pecan cream cheese buttercream and crunchy coconut flakes. The cake is tender, fluffy and moist, made with cream cheese in the cake and in the frosting, plenty of nutty pecans and sweet coconut.

You might also love these high altitude recipes for classic coconut cake, coconut cream pie, and maple pecan tart.

Italian cream cake covered in coconut on a black and bronze cake stand.

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Why You’ll Love This Recipe

All the Best Flavors and Textures. If you don’t love a good combination of creamy, buttery, crunchy, salty and sweet in your desserts, then you’re seriously missing out. This cake has everything I want, with the rich, nutty pecans playing against the sweet crunchy coconut and fluffy cake.

No Cake Decorating Skills. One of the best things about a coconut cake, is that it requires absolutely zero cake decorating skills. Your buttercream doesn’t need to look smooth or perfect, because you’re just going to be covering the whole cake with coconut. The blanket of coconut looks gorgeous, and your guests will be so impressed, they won’t be able to wait to dig in. Some people also like to decorate Italian cream cakes with finely chopped pecans, which you can press against the frosting the same as you do the coconut.

Tested for High Altitude. I develop and test all of my recipes at Denver’s altitude of 5,280 feet, so other high altitude bakers can be assured of consistent, reliable results in their own home baking.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cake

Unsalted Butter + Cream Cheese. Adds richness, flavor and moisture. When creamed together with the sugar, it creates a light and fluffy cake crumb.
Granulated Sugar. Sweetness and moisture.
Eggs. Gives the cake structure.
Vanilla + Almond Extracts. Flavor. Traditionally, an Italian cream cake is subtly flavored with almond extract. The cake doesn’t taste strongly of almond, but it enhances the flavor of the coconut and pecans.
Cake Flour. Flour gives a cake structure and strength. With a lower percentage of protein than all-purpose cake, cake flour is ideal for white cakes and coconut cakes, making a lighter, fluffier, more tender cake.
Baking Powder. Leavens the cake and makes it rise.
Salt. Balances the sweetness. I use coarse Kosher salt in all my baking.
Coconut Milk. Use canned, unsweetened coconut milk from the ethnic food aisle, not the coconut milk that you can find in the dairy section. Canned coconut milk is high in fat, making a rich, flavorful, tender cake.
Pecans. I used unsalted, raw pecans for my cake, but if yours are salted and roasted, just be sure to reduce or omit the extra salt in the recipe.

Buttercream

Cream Cheese + Butter. The cream cheese adds a tangy richness to the buttercream that you will just love.
Powdered Sugar. Sweetens and thickens the buttercream.
Meringue Powder. Adds stability and improves the texture of the buttercream.
Salt. Balances the sweetness and enhances the flavor of the pecans.
Vanilla Extract. Flavor.
Pecans. Chopped pecans in the buttercream adds a nutty crunch and more pecan flavor.
Coconut. Rather than the generic sweetened shredded coconut, buy a bag of unsweetened coconut flakes. You’ll love the pure coconut flavor and the crunch.

Instructions

Cake

Preheat the oven to 350 F. Line three 8-inch cake pans with a circle of parchment paper on the bottom of the pans, and spray the paper with non-stick spray.
In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, butter and sugar for five minutes, scraping the bowl occasionally. Beat in the eggs, one at a time, beating for one minute after each addition. Beat in the extracts.

Step 2 for making pistachio coconut cake.

In a separate bowl, sift together the flour, salt and baking powder. With the mixer on low, add the dry ingredients in three additions, alternating with the coconut milk, starting and ending with the dry ingredients, mixing just until moistened.

Step 5 for making pistachio coconut cake.

Step 6 for making pistachio coconut cake.

Add the chopped pecans, using a spatula to gently stir them in.

Divide the batter between the pans. Bake for about 30-35 minutes, until a cake tester or toothpick comes out clean, or with moist crumbs clinging to it. Set the pans on a wire rack, covered loosely with a clean kitchen towel, and cool completely before frosting.

Step 11 for making pistachio coconut cake.

Pistachio coconut cakes on a cooling rack.

Buttercream

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese and butter for several minutes until smooth. With the mixer on low, slowly add the powdered sugar, mixing until combined.
Add the salt, meringue powder and vanilla extract. Whip the buttercream on medium speed for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy. Fold in the chopped pecans.

Fill and stack the cooled cake layers, then frost all over with a thin crumb coat. Refrigerate the cake for 20-30 minutes (keeping the rest of the buttercream covered), then frost with a final layer of buttercream. Press the coconut flakes all over the top and sides of the cake.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

Is an Italian cream cake from Italy?

An Italian cream cake is a fluffy and moist cake flavored with pecans, coconut and almond extract, and frosted with cream cheese frosting. Strangely enough, it’s not Italian in origin, but is thought to have originated in Texas. Italian cream cake is a classic dessert in the Southern US states.

What kind of coconut milk do you use?

I use full fat unsweetened canned coconut milk for baking and cooking, which is thick, rich, creamy and high in fat. The cartons of refrigerated coconut milk on the dairy aisle are not a suitable replacement.

How to I adjust this recipe for a smaller cake?

For a smaller cake, cut the recipe in half, and bake the cake batter in three 6-inch pans. They will take about 25 minutes to bake.

Does this cake need to be refrigerated?

While this cake is best served at room temperature, with the cream cheese frosting I do advise refrigerating the leftovers overnight, then letting it come to room temperature again before serving.

Can I make this cake if I don’t live at high altitude?

Please see my FAQs for guidance on adjusting recipes for various altitudes.

Italian cream cake with a fork resting against it.

Coconut cake on a marble and wood cake stand. — Coconut Cake

Coffee buttercream topped with walnuts. — Coconut Cake

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