cb_Desserts300Filled with coconut and pecans and frosted with fluffy cream cheese, this foolproof cake bakes up big for a dramatic presentation. By all indications, this cake, popular throughout the southern United States, has its origins in Texas, where, for some mysterious reason, it is always called Italian Cream Cake.  Frost it with Cream Cheese Frosting.

5.0 from 1 reviews
Texas Italian Cream Cake
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Equipment: two 9-inch round cake pans, electric mixer
  • 2 cups unbleached white flour
  • 1¼ teaspoons baking soda
  • ¼ teaspoon salt
  • ½ cup unsweetened grated coconut
  • 1 cup butter, at room temperature
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure coconut extract
  • 1 cup buttermilk
  • 1 cup lightly toasted chopped pecans
  • 1 recipe Cream Cheese Frosting
  1. Preheat the oven to 350°.
  2. Butter the cake pans and lightly dust them with flour.
  3. In a bowl, sift together the flour, baking soda, and salt.
  4. Add the grated coconut and mix well. Set aside.
  5. In a large bowl with an electric mixer, cream the butter and sugar.
  6. Add the eggs one at a time, beating well after each addition.
  7. Stir in the vanilla and coconut extracts.
  8. Alternate adding the buttermilk and the flour mixture to the creamed mixture, beating well after each addition to form a smooth batter.
  9. Stir in the toasted pecans.
  10. Divide the batter evenly between the two prepared pans.
  11. Bake until the cake begins to pull away from the edges of the pan and a knife inserted in the center comes out clean, about 30 minutes.
  12. Cool the layers in the pans for about 5 minutes and then turn them out onto a rack to cool completely.
  13. Frost with Cream Cheese Frosting

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2 Responses to Texas Italian Cream Cake

  1. Robert says:

    An absolute 5+ star recipe. I made this the other day for my mother’s birthday cake. She’s actually from Texas. I couldn’t find coconut extract, so I used almond extract along with the vanilla. Also, I didn’t notice the link at the top for the cream cheese frosting, so I found a good recipe on the Southern Living website that includes chopped toasted nuts. The pecan pieces that are in the batter I kept fairly large. I would say that this and the “perfect chocolate cake” from the first Moosewood Restaurant book are two of the best cakes I’ve ever made. Along with Wolfgang Puck’s Whiskey Fudge Cake from one of his early books. I’m still working on getting the Moosewood “favorite pound cake” just right (I always seem to keep it in the oven too long). I’m planning to add this dessert book to my Moosewood Restaurant book collection eventually. So glad there are quite a few recipes here for me to browse when I’m at work. Thank you!

    • laura says:

      Hey Robert,
      Sounds like you’ve got quite a sweet tooth. So glad you like our cakes and are adding your own personal touch to the recipes.

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