Go Back
–+ servings
Close-up of toasted coconut Italian cream Bundt cake showing its moist interior, creamy glaze, toasted coconut, and chopped pecans.
Print Recipe

Toasted Coconut Italian Cream Bundt Cake

Toasted Coconut Italian Cream Bundt Cake is a one pan version of the classic layer cake, with cream cheese in the batter, toasted coconut and pecans throughout, and a cream cheese glaze.
Prep Time25 minutes
Cook Time1 hour 17 minutes
Total Time1 hour 42 minutes
Course: Dessert
Cuisine: Italian
Keyword: italian cream bundt cake, italian cream cake, toasted coconut italian cream bundt cake
Servings: 12
Calories: 728kcal
Author: Joanna Cismaru

Ingredients

For the Cake

  • 1 cup unsalted butter room temperature
  • 8 ounces cream cheese room temperature
  • 2½ cups granulated sugar
  • 5 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 2½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1½ cups sweetened shredded coconut toasted
  • 1 cup pecans toasted and chopped

For the Cream Cheese Glaze

  • 4 ounces cream cheese softened
  • 1½ cups powdered sugar
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Finishing

  • ¼ cup coconut toasted
  • ¼ cup pecans toasted and chopped
US Customary - Metric

Instructions

  • Preheat your oven to 325°F (163°C). Generously grease and flour a 12 cup Bundt pan.
  • Spread 1¾ cups of shredded coconut on a baking sheet and toast for 5 to 7 minutes, stirring once, until fragrant and lightly golden. Remove and toast 1¼ cups of pecans on a separate sheet for 8 to 10 minutes. Let both cool, chop the pecans, and set aside ¼ cup of coconut and ¼ cup of pecans for finishing.
  • In a large bowl, beat the 1 cup unsalted butter, 8 ounces cream cheese, and 2½ cups granulated sugar together for about 4 to 5 minutes until light and fluffy.
    Butter and cream cheese sit in a glass mixing bowl before being beaten together until light and creamy.
  • Add the 5 eggs one at a time, beating well after each addition. Mix in the 2 teaspoons vanilla extract and ½ teaspoon almond extract.
    Eggs are added to the creamed butter mixture, then beaten together until smooth, golden, and completely combined.
  • In a separate bowl, whisk together the 2½ cups cake flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
    Flour and other dry ingredients sit in a glass bowl before being thoroughly combined using a wire whisk.
  • Add the dry ingredients to the batter in 3 additions, alternating with the 1 cup buttermilk. Start and finish with the flour mixture.
    Dry ingredients are gradually added to the golden cake mixture and blended until the batter becomes smooth and creamy.
  • Fold in the toasted coconut and pecans. The batter will be thick and luxurious looking. As it should be.
    Toasted coconut and chopped pecans are added to the cake batter, then gently folded in until evenly combined.
  • Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 1 hour 5 minutes to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
    Italian cream cake batter fills a prepared Bundt pan before baking into a beautifully risen, golden brown cake.
  • Cool the cake in the pan for 15 minutes before inverting onto a wire rack to cool completely.
    Powdered sugar is beaten into the cream cheese mixture until it becomes a smooth, creamy glaze for the cake.
  • For the glaze, beat the 4 ounces cream cheese until smooth. Add the 1½ cups powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, and pinch of salt. Beat until silky smooth. Add another tablespoon of milk if needed for drizzling consistency.
    Golden Italian cream Bundt cake shown cooling, then finished with cream cheese glaze, toasted coconut, and chopped pecans.
  • Drizzle the glaze over the cooled cake and finish with the reserved ¼ cup of toasted coconut and ¼ cup of chopped pecans.

Notes

  1. Toasting: toasting the coconut and pecans makes a real difference. It gives the cake a warm buttery flavor instead of tasting flat and overly sweet. Toast them on separate sheets since sweetened coconut browns much faster than nuts.
  2. Almond extract: it quietly makes everything taste more bakery style without taking over.
  3. Pan size: use a 12 cup Bundt pan. This is a full batter and a 10 cup pan will overflow.
  4. Temperature: butter, cream cheese, eggs, and buttermilk should all be at room temperature.
  5. Cooling: 15 minutes in the pan, then invert. Longer than that and the sugars set and the cake sticks.
  6. Make ahead: this cake is even better the next day once the flavors settle.
  7. Storage: covered at room temperature for 3 days, refrigerated for 5. The unglazed cake freezes for up to 3 months.

Nutrition

Serving: 1serving | Calories: 728kcal | Carbohydrates: 85g | Protein: 10g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 352mg | Potassium: 217mg | Fiber: 2g | Sugar: 64g | Vitamin A: 1009IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 1mg
QR Code linking back to recipe