Heavenly Italian Cream Pound Cake with Cream Cheese Glaze

The other afternoon, I opened my pantry to figure out what to make for a neighbor who had just dropped off a basket of fresh pecans. Staring back at me were a bag of shredded coconut and a bottle of buttermilk that was begging to be used. That little combination instantly brought back a memory of baking in my old pastry kitchen, when I used to whip up Italian cream cakes for weddings. Those cakes were elaborate towers, but what I craved now was something homier, simpler, and still every bit as luscious.

So I decided to turn that flavor into a pound cake—dense but tender, buttery yet light enough to enjoy with a cup of tea. I pulled out my bundt pan, set the kids up with their coloring books at the kitchen table, and let myself lean into the rhythm of mixing, folding, and waiting while the oven did its work. The smell that filled the house was unbelievable: nutty pecans toasting gently, coconut turning sweet and golden, and that rich butter-sugar aroma that makes you close your eyes for a moment.

By the time the cake came out, my littlest was already tugging at my apron, asking if she could have “just one crumb.” Once the glaze was drizzled on top and the toasted garnish scattered like confetti, it looked like something that belonged in a bakery window. But more than that, it tasted like comfort—something you’d want to share with people you love.

This Italian Cream Pound Cake is that sweet spot between tradition and practicality. You don’t need fancy tools or professional training, just a little patience and the willingness to let your kitchen smell like heaven for an hour.

Short Description

A moist, rich Italian Cream Pound Cake filled with coconut and pecans, topped with a silky cream cheese glaze and crunchy toasted garnishes. Perfect for holidays, special occasions, or simply an afternoon treat.

Key Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 1 cup buttermilk
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans

For the Cream Cheese Glaze:

• ½ cup toasted coconut flakes, for garnish
• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk (adjust for consistency)
• ½ cup toasted pecans, for garnish

Tools Needed

• Bundt pan or 9×5-inch loaf pan
• Mixing bowls (medium and large)
• Hand or stand mixer
• Whisk
• Rubber spatula
• Wire cooling rack

Cooking Instructions

Step 1: Prepare Oven and Pan
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan, making sure every corner is coated to prevent sticking.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar
In a large bowl, beat softened butter and sugar until light and fluffy, about 3–5 minutes. This step creates the cake’s tender crumb.

Step 4: Add Eggs and Extracts
Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract (if using).

Step 5: Combine Wet and Dry
Alternately add the flour mixture and buttermilk, beginning and ending with flour. Mix gently until just combined.

Step 6: Fold in Coconut and Pecans
Using a spatula, fold in shredded coconut and chopped pecans. Avoid overmixing to keep the texture soft.

Step 7: Bake
Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool
Let the cake cool in the pan for 10–15 minutes, then carefully transfer to a wire rack to cool completely.

Step 9: Make the Glaze
Beat cream cheese until smooth. Add powdered sugar, vanilla, and milk until the glaze is creamy and pourable.

Step 10: Glaze and Garnish
Drizzle the glaze over the cooled cake. Sprinkle toasted pecans and coconut flakes on top.

Why You’ll Love This Recipe

Flavorful Layers: The blend of coconut, pecans, and cream cheese glaze creates a nutty, buttery, slightly tangy delight.

Show-Stopping Look: Toasted garnish gives it a bakery-worthy finish without extra effort.

Family Friendly: Sweet, but not overwhelming—perfect for kids and adults alike.

Keeps Well: The dense texture stays moist for days, making it great for make-ahead.

Comfort with a Twist: Classic pound cake, but with a little Italian cream personality.

Mistakes to Avoid & Solutions

Overmixing the Batter: This makes the cake tough. Mix just until combined.

Skipping the Grease/Flour Step: Pound cakes stick easily—coat your pan thoroughly.

Not Toasting Garnishes: Raw pecans and coconut don’t add the same flavor punch. Lightly toast them first.

Cutting Too Soon: Let the cake cool fully, or it will crumble when sliced.

Glazing While Warm: The glaze will melt and slide off. Wait until completely cool.

Serving and Pairing Suggestions

Serve warm slices with fresh berries for brunch.

Pair with coffee or a latte in the morning.

Add a scoop of vanilla gelato for a decadent dessert.

Slice thin and serve on a holiday dessert platter alongside cookies.

Present whole at the table for a beautiful family-style finish.

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keeps up to 5–6 days, but bring to room temp before serving.

Freezer: Wrap slices individually in plastic wrap, then foil. Freeze up to 2 months.

Reheating: Warm slices in the microwave for 15–20 seconds to soften.

FAQs

1. Can I make this without coconut?
Yes, simply replace coconut with an equal amount of chopped pecans or leave it out.

Can I bake this in a loaf pan instead of a bundt pan?
Absolutely, though baking time may vary slightly—start checking at 60 minutes.

Can I reduce the sugar?
Yes, you can cut down to 1¾ cups sugar for a slightly less sweet version without losing texture.

Can I make the glaze ahead of time?
Yes, refrigerate up to 2 days. Stir and thin with a little milk before using.

How do I toast pecans and coconut?
Spread them on a baking sheet and toast at 350°F for 5–7 minutes until lightly golden and fragrant.

Tips & Tricks

Use room-temperature ingredients for smoother mixing.

Tent the cake with foil if it browns too quickly while baking.

A serrated knife makes slicing cleaner.

For extra almond flavor, replace ½ cup flour with almond flour.

Always cool on a wire rack to prevent a soggy bottom.

Recipe Variations

Lemon Twist: Add 1 tablespoon lemon zest to the batter and swap vanilla for lemon extract.

Chocolate Lover’s Version: Fold in ½ cup mini chocolate chips with the pecans and coconut.

Holiday Spice: Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg to the flour mixture for a warm, spiced flavor.

Gluten-Free Option: Substitute a cup-for-cup gluten-free flour blend. Add an extra egg for structure.

Tropical Take: Use macadamia nuts instead of pecans and add ½ cup crushed pineapple (well drained).

Final Thoughts

Making this Italian Cream Pound Cake felt like revisiting an old friend with a new perspective. It’s not fussy or complicated, but it delivers flavors that feel special and indulgent. I love how the toasted coconut and pecans play against the buttery crumb, and the cream cheese glaze ties everything together with just the right amount of tang.

It’s the kind of cake that looks fancy enough for guests yet cozy enough to slice for an afternoon snack. My kids keep sneaking back for seconds, which to me is the best sign that a recipe is a keeper. If you’re looking for a cake that brings both comfort and elegance, this one will absolutely earn a spot in your recipe box.