Introduction

Italian Cream Cheese Cake is a rich and moist dessert that combines the tanginess of cream cheese with the sweetness of coconut and pecans. It’s a delightful treat perfect for special occasions or whenever you want a creamy, nutty cake.

Italian Cream Cheese Cake Recipe - Recipe Image

Ingredients

8 oz cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup shredded coconut
1 cup chopped pecans

Instructions

Step 1: Preheat your oven to 325°F (165°C) and grease a 9-inch round cake pan.
Step 2: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Step 3: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 4: Gently fold in the flour, shredded coconut, and chopped pecans until just combined. Avoid overmixing.
Step 5: Pour the batter into the prepared pan and spread evenly.
Step 6: Bake for 45-50 minutes or until the cake is set and a toothpick inserted in the center comes out clean.
Step 7: Let the cake cool completely in the pan before removing and serving.

Tips & Variations

For extra moisture, substitute half of the pecans with walnuts or almonds.
Add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor.
Top with a simple cream cheese frosting or dust with powdered sugar for a decorative finish.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best texture. Leftover cake can be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen coconut in this recipe?

Yes, you can use frozen shredded coconut, but make sure to thaw and drain any excess moisture before adding it to the batter to avoid a soggy cake.

Is it necessary to beat the cream cheese and sugar until smooth?

Yes, beating the cream cheese and sugar until smooth ensures a creamy texture and helps the sugar dissolve fully, which improves the cake’s consistency.

Italian Cream Cheese Cake Recipe

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★★★★★

4.5 from 55 reviews

This Italian Cream Cheese Cake is a rich and luscious dessert featuring a creamy blend of cream cheese, coconut, and pecans. With a moist, dense texture and a subtle sweetness, it’s a delightful treat perfect for special occasions or any time you crave a comforting, flavorful cake.

Author: Zane
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

Cake Ingredients

8 oz cream cheese, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup shredded sweetened coconut
1 cup chopped pecans

Instructions

Prepare the batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy with no lumps remaining.
Add eggs and vanilla: Beat in the eggs one at a time into the cream cheese mixture, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until well combined.
Combine dry ingredients: Gently fold in the all-purpose flour, shredded coconut, and chopped pecans into the wet mixture, mixing just until the ingredients are evenly distributed and the batter is smooth.
Bake the cake: Preheat your oven to 325°F (163°C). Pour the batter into a greased 9×13-inch baking pan and spread it evenly. Bake for approximately 60 minutes, or until the cake is set and a toothpick inserted into the center comes out with a few moist crumbs.
Cool and serve: Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing and serving. The cake can be served warm or at room temperature and pairs beautifully with coffee or tea.

Notes

Ensure the cream cheese is fully softened for a smooth batter without lumps.
Do not overmix once the flour is added to maintain a tender texture.
Toast the pecans lightly for a nuttier flavor if desired.
Store leftovers covered in the refrigerator for up to 3-4 days.
This cake can also be topped with a simple cream cheese frosting or dusted with powdered sugar for extra indulgence.

Keywords: Italian Cream Cheese Cake, Coconut Cake, Pecan Cake, Cream Cheese Dessert, Italian Dessert, Moist Cake, Holiday Cake