If there are any drawbacks to having a baking blog, it’s that I don’t often make the same recipe more than once after I’ve got it perfected. While that does keep us plied with quite the variety of baked goods, it also means that we don’t get to enjoy repeat appearances of favorites.
The trick, I’ve found, is to take the things we love about those favorite recipes and make something new. And that is why you’ll find not only the classic Italian Cream Cake here on BoB, but you’ll also find Italian Cream Tart, and Italian Cream Snack Cake.
And now I’m adding Italian Cream Bundt Cake to the list. The combination of coconut, pecans, and cream cheese is just more than I can resist!
I’ve long had a great appreciation for Bundt cakes. They’re simple to make yet pretty enough to serve guests. And with my poor frosting skills, I love simply topping them with a glaze. That’s exactly the case with this beauty. This fantastic cake is jam-packed with plenty of coconut and pecans, and topped with a simple cream cheese glaze.
I highly recommend that you don’t skip toasting the pecans and coconut. That short stint in the oven gives them both so much flavor that it really makes a difference in this cake. Just remember to save a bit of each for garnishing the cake.
If you, too, are a fan of all things coconut and pecan, then I feel sure that you’ll love this cake just as much as I do. It’s somehow soft and dense at the same time. And there’s no shortage of flavor with plenty of toasty coconut and pecans along with that sweet, delectable glaze. This cake is definitely a new favorite that bears repeating!
Italian Cream Bundt Cake
Coconut, pecans, and a cream cheese glaze make this Italian Cream Bundt Cake a guaranteed crowd-pleaser!
Ingredients
For the cake:
- 1 cup chopped pecans
- 1 cup sweetened shredded 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 firmly packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For the glaze:
- 4 ounces cream cheese, at room temperature
- 1 cup confectioners' sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons milk
Instructions
To make the cake:
- Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Generously grease a 10- or 12- cup Bundt pan.
- Spread the pecans and coconut in a single layer on the baking sheet. Bake 10 to 15 minutes, stirring occasionally, until the coconut is lightly browned. Set aside to cool.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
- Reserve about 2 tablespoons each of the toasted pecans and coconut to use for garnish. Stir the remaining pecans and coconut into the cake batter.
- Transfer the batter to the prepared Bundt pan, and spread evenly. Bake 50 to 60 minutes, or until a pick inserted in the center comes out clean.
- Cool the cake in the pan for 20 minutes. Then flip the cake onto a serving plate to cool completely.
To make the glaze:
- Using an electric mixer on medium speed, beat the cream cheese, confectioners' sugar, and vanilla until thoroughly combined and smooth.
- Add 2 tablespoons of milk and mix well. Add more milk, a small amount at a time, if needed to attain the desired consistency. The glaze should be thick but pourable.
- Pour the glaze over the cooled cake. Garnish with the reserved pecans and coconut.
29 Comments on “Italian Cream Bundt Cake”
WOW! Italian Cream cake is my most favorite of them all ….but I am guessing that extra bit of crust gained from using a bundt makes all the difference. I HAVE to make this! Thanks!
I couldn’t help but notice that you have used regular milk in this cake rather than the buttermilk used in the original cake, which I believe is one of the key components to it’s unique taste. If I wanted to use buttermilk in this cake what kind of adjustment would I need to make about the baking powder? It has been my experience that when buttermilk is used in a recipe, it always calls for baking soda rather than baking powder. I guess what I’m wondering is whether you would replace the baking powder, or just add baking soda to it as well, and how much? Sorry for being a bother, but I just LOVE the taste of buttermilk in baked goods!!
Hi, Jackie. You can substitute buttermilk for the milk without any other changes to the recipe. If there were baking soda in the recipe, then something acidic like buttermilk would be needed to help activate the baking soda.
To save time, I just toast coconut and nuts in the microwave. I spread them out on a plate and stir every minute for 2-3 minutes, then every 30 seconds until it’s done. Much quicker and tastes great. As a matter of fact, I’ll toast a bunch of chopped nuts at once and keep them in a zipper baggie to have them on hand.
Hi! Can i use unsweetened coconut instead of sweetened coconut? Â
Hi! Other than the obvious difference in the sweetness, unsweetened and sweetened should be interchangeable.
Is there a substitute for the coconut?
– my family does not like it
Hi, Mary. You could substitute more nuts or maybe some chocolate chips, or just omit it.
This looks delicious.  Can it be frozen  with the glaze
Hi, Marsha. For best results, I’d freeze the cake without the glaze.
This was the first bundt cake I made and it turned out great. It was fun and easy to make, and everyone enjoyed eating it. Thank you for the recipe.
I’m glad you enjoyed it, Lori!
If I remember correctly – in the original recipe it calls for separating the eggs and then beating the egg whites and folding them into the batter to create a light cake. Why was this step omitted? because it is a bundt cake?
Hi, Louline. Yes, Bundt cakes usually need to be a bit denser to hold up well.
Hi, looks delicious! Planning on making this next week! Do you think I can use coconut extract instead of vanilla extract in the cake batter?
Sure! More coconut flavor is always a good idea in my book. 🙂Â
Hi
Quick question… all other Italian cream cake recipes I have looked at state to chill it after icing. Â Would this one be ok to sit on the counter overnight before serving the next day at lunch? Â
I know the icing is different than most I read but still had the Crema cheese. Â Just curious so I do the right thing.
Looks so yummy!  Can’t wait to try it!
Thank you
Most anything that’s frosted and won’t be served the same day will likely need to be chilled to help the frosting hold up a little better. If you chill it, then I’d recommend letting it come to room temperature before serving or make the glaze fresh the day you’re serving it.
Can I use olive oil or coconut oil instead butter?
Thank youÂ
I made this today and my mom loves it so much that she requested me to bake it again tomorrow 🙂 I divided the ingredients in two & baked it in 8 x 4 inch loaf pan. Delicious cake! Thanks Jennifer, now I’m a new fan from the Philippines <3
That’s great, Ellen! I’m glad the cake was such a hit. 🙂
Made a vegan version of this cake! Delicious! I added a small twist by instead of using milk in the cake, using Silk Almond Milk Sweet Cream coffee creamer!
Mine was slightly dry, but still delicious! Â I think I would add another egg and more butter or oil.
I’m glad you liked it, Jeanne. You might double check how you measure your flour: How to Measure Flour
This sounds delicious. I have just pinned this recipe Thanks for sharing.
Could we add jello instant pudding to the cake ingredients? My husband always makes cakes and thinks they are too dry with out it.
Hi, Debra. I’ve not tried that, so I really couldn’t say with any certainty how that would affect the recipe.
Hi! I was wondering if fat free lactose free milk would make a difference or is whole milk the way to go?Â
Hi, Lexi. I recommend baking with either whole milk or 2%.