Italian Cream Cake - Bake from the Ground Up

      Despite its name, Italian cream cake is actually a traditional holiday dessert from the Southern United States. This cake features a durable yet moist batter similar to pound cake, filled with toasted pecans and sweet coconut, and coated in a rich, tangy cream cheese glaze—truly indulgent.

      Yields 1 (10-cup) cake

      **Cake:**

      - 1 cup (227 grams) unsalted butter, softened

      - 2 cups (400 grams) granulated sugar

      - 3 large eggs (150 grams), at room temperature

      - 2 teaspoons (8 grams) vanilla extract

      - ¼ teaspoon (1 gram) almond extract

      - 2½ cups (313 grams) all-purpose flour

      - 1¾ teaspoons (5 grams) kosher salt

      - 1 teaspoon (5 grams) baking powder

      - 1 cup (240 grams) whole milk, at room temperature

      - ½ cup (75 grams) finely chopped pecans

      - ½ cup (42 grams) sweetened flaked coconut

      **Glaze:**

      - 4 ounces (113 grams) cream cheese, at room temperature

      - ¾ cup (90 grams) confectioners’ sugar

      - 2 tablespoons (30 grams) whole milk

      - ½ teaspoon (2 grams) vanilla extract

      **Garnish:**

      - Chopped toasted pecans

      - Toasted sweetened flaked coconut

      Preheat the oven to 325°F (170°C).

      **For the cake:** In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar at medium speed until light and fluffy, about 3 to 4 minutes, pausing to scrape the sides of the bowl. Add the eggs one at a time, mixing well after each addition. Incorporate the extracts. In a separate medium bowl, whisk together the flour, salt, and baking powder. With the mixer set on low speed, gradually add the flour mixture to the butter mixture alternating with the milk, starting and finishing with the flour mixture, mixing just until combined and stopping to scrape the sides of the bowl. Gently fold in the pecans and coconut.

      Spray a 10-cup fluted tube pan with baking spray that contains flour. Pour the batter into the prepared pan. Firmly tap the pan on a kitchen towel-lined countertop 7 to 10 times to settle the batter and eliminate any air bubbles. Bake until a wooden pick inserted near the center comes out clean and an instant-read thermometer inserted in the center reads at least 205°F (96°C), about 1 hour to 1 hour and 10 minutes. Allow the cake to cool in the pan for 10 minutes. Then invert the cake onto a wire rack and let it cool completely.

      **For the glaze:** In another medium bowl, whisk all the glaze ingredients together until smooth; spoon it onto the cooled cake. If desired, garnish with toasted pecans and toasted coconut. Store in an airtight container in the refrigerator for up to 3 days.

      We would love to hear how it turned out!