Italian Cream Cake (Coconut and Pecan)

Today I'm sharing a recipe for this classic Southern recipe, Italian cream cake. The name itself is a bit of a misnomer, since there is nothing Italian about the cake. I grew up eating this coconut and pecan flavored cake every year for my Grandma's birthday.

My Grandma was the baker in our family and she always made a homemade cake for each persons birthday. On her birthday, all she wanted was for one of us to make this Italian cream cake for her. It's a deliciously moist vanilla cake filled with toasted coconut and toasted pecans and topped off with dairy-free cream cheese frosting. Being that today would have been my Grandma's 93rd birthday, I decided to create this gluten free and dairy free version - and it was just as delicious as I remember!

If you're looking for more celebration cakes, I recommend my gluten free tiramisu cake, this gluten free strawberry cake, or my family's favorite gluten free carrot cake.

What is Italian Cream Cake?

Italian cream cake is a vanilla cake base filled with coconut and pecans. Some people also call it Italian cream cheese cake.

There isn't actually anything Italian about this cake. There is an Italian cake which shares the same name but it doesn't have all that much in common with this recipe - it uses ricotta cheese, lemon, maybe a little alcohol. My recipe is based off the Southern classic, which came about sometime in the mid-1900s. No one really knows for sure where it originated, but it is delicious none the less.

Ingredient Notes

• Gluten Free Flour Blend - I used Bob's Red Mill 1-to1 flour for this recipe. You can use the gluten free flour blend you prefer, but ensure it contains xanthan gum or a similar binder. Using another brand of flour may result in a different outcome in your bake as all gluten free flour blends are a little different in their makeup.
• Baking Powder - this leavening agent helps the cake rise and creates a light texture.
• Baking Soda - this leavening agent reacts with the sour cream to create air bubbles to lighten the cake texture.
• Salt - This crucial ingredient helps to balance the flavors of this dessert. Don't be tempted to skip it.
• Sugar - White sugar is the base of this vanilla flavored cake.
• Vegan Butter - I used Country Crock plant butter for this recipe. Any stick type vegan butter will work. If you're not dairy free, use regular unsalted butter in the same measure.
• Oil - I used extra light olive oil, but any light flavored cooking oil will do. Don't be tempted to switch out butter for the oil - the combination of the two fats helps the cake to be more moist.
• Vanilla Extract & Almond Extract - Provides complexity and sweetness to the flavor of the cake.
• Eggs - Since this cake requires 5 eggs, I would not try an egg substitute here.
• Vegan Sour Cream - The original recipe for Italian cream cake uses buttermilk. You could make your own buttermilk by combining milk with vinegar. I chose to use sour cream to give the acid needed to react with the baking soda as well as to temper the sweetness of the cake.
• Non-Dairy Milk - Use your favorite unsweetened non-dairy milk. If you're not dairy free, use regular milk in the same measure.
• Pecans & Coconut - These mix ins are the star of the cake. You can use them raw or toast them for more flavor.

See recipe card for full ingredient list and quantities.

How to Make an Italian Cream Cake

A stand mixer or handheld mixer will make this recipe easy to put together. Before mixing the cake batter, make sure to grease your cake pan and line it with parchment paper.

STEP 1: Combine the gluten free flour, baking powder, baking soda and salt in a small mixing bowl. Whisk together until well mixed and set aside.

STEP 2: In the bowl of an electric mixer, combine sugar, butter and oil. Beat on medium speed for 3 minutes.

STEP 3: Add the vanilla and almond extract to the creamed mixture. Mix for 30 seconds more.

STEP 4: Then add the eggs one at a time, mixing for 60 seconds between each addition.

STEP 5: With the mixer on the lowest speed, add half of the dry ingredients followed by half of the milk and sour cream. Then repeat with the remaining ingredients.

STEP 6: Add the coconut and pecans to the cake batter. Fold them in by hand with a spatula.

STEP 7: Add the egg whites to the bowl of your stand mixer. Start at a medium low speed, then gradually increase the speed until stiff peaks form. It will take 6-8 minutes.

STEP 8: Add the beaten egg whites to the cake batter. Gently fold them in with a spatula until they are completely incorporated.

STEP 9: Divide the cake batter equally between three 9-inch cake pans and bake.

Once the cake is cool - prepare your frosting, assemble your cake, and decorate.

How to store leftover cake

This cake must be refrigerated. You can keep this cake in an airtight container, like a cake keeper, for up to 4 days.

Or if you have a lot of leftover cake, you can freeze some for later. Slice individual servings and wrap them in plastic wrap. Place the wrapped slices inside a freezer bag or container and freeze for up to 3 months. Thaw in the refrigerator before serving.

Other cake recipes to consider:

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.