Best Italian Cream Pound Cake with Cream Cheese Glaze

On a quiet Saturday morning, the scent of toasted coconut and pecans filled my kitchen, wrapping around me like a warm hug. Baking this Italian Cream Pound Cake has always been one of those little joys that turns an ordinary weekend into a cozy celebration.

There’s a rhythm to it: creaming butter and sugar until the mixture becomes light and airy, folding in coconut and pecans, and pouring the silky batter into a prepared pan. Watching it bake is like witnessing magic in slow motion, the edges turn golden, and the aroma hints at the sweet, nutty delight waiting inside.

I once tried to make a shortcut version with boxed cake mix, and it felt hollow compared to this version. The balance of flavors—the richness of butter, the subtle tang of buttermilk, the crunch of pecans, and the sweet chewiness of coconut—is something no shortcut can replace. I love that it’s both elegant enough to serve at a brunch with friends and comforting enough for an afternoon treat with tea. The cream cheese glaze drizzled on top adds a silky tang that brings everything together. Each slice feels like a reward for taking the time to bake from scratch.

This cake is for anyone who loves indulgence without unnecessary fuss. Even if you’re juggling a busy schedule, it’s approachable, satisfying, and deeply flavorful. The golden-baked edges, the soft, tender crumb, and the nutty, coconutty accents make it impossible to resist. Every bite is a little celebration, a reminder that homemade treats carry both love and attention.

Short Description

A moist and tender Italian Cream Pound Cake packed with shredded coconut and pecans, topped with a silky cream cheese glaze and extra toasted coconut and pecans for crunch. Perfect for brunch, dessert, or a sweet afternoon treat.

Key Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 1 cup buttermilk
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (adjust for desired consistency)
• ½ cup toasted pecans, for garnish
• ½ cup toasted coconut flakes, for garnish

Tools Needed

• Stand mixer or hand mixer
• Medium mixing bowl
• Large mixing bowl
• Whisk and spatula
• Bundt pan or 9×5-inch loaf pan
• Wire cooling rack
• Toothpick for testing doneness

Cooking Instructions

Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (163°C). Grease and lightly flour a bundt pan or a 9×5-inch loaf pan to prevent sticking. Ensuring the pan is well-prepared is key—this helps the cake release smoothly without losing any texture.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 3 cups of flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside. This combination will give your cake the perfect rise without being dense.

Step 3: Cream Butter and Sugar
In a large mixing bowl, beat 1 cup of softened butter with 2 cups of sugar until light and fluffy, about 3-5 minutes. You’ll know it’s ready when it looks pale and has a soft, airy texture. This step is critical for a tender crumb.

Step 4: Add Eggs and Extracts
Add 5 eggs, one at a time, beating well after each addition. Then mix in 1 teaspoon vanilla extract and 1 teaspoon almond extract, if using. The eggs enrich the batter and add structure, while the extracts enhance flavor depth.

Step 5: Combine Flour and Buttermilk
Alternately add the dry ingredients and 1 cup of buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined—overmixing can make the cake dense.

Step 6: Fold in Coconut and Pecans
Gently fold in 1 cup shredded coconut and 1 cup chopped pecans. This ensures they stay evenly distributed without deflating the batter.

Step 7: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. The cake edges should be golden brown, and the aroma of coconut and nuts will fill the kitchen.

Step 8: Cool Before Glazing
Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. This prevents the glaze from melting too much when applied.

Step 9: Make the Cream Cheese Glaze
Beat 4 oz of softened cream cheese until smooth. Add ½ cup powdered sugar, 1 teaspoon vanilla extract, and 2-3 tablespoons milk, adjusting to achieve a creamy, pourable consistency.

Step 10: Glaze and Garnish
Drizzle the glaze over the cooled cake and sprinkle with toasted pecans and coconut flakes. The texture contrast and nutty aroma enhance every bite.

Why You’ll Love This Recipe

Flavor Explosion: Sweet coconut and buttery pecans pair with tangy cream cheese glaze for a complex yet balanced taste.

Quick and Simple: Minimal steps, easy-to-find ingredients, and straightforward instructions make this approachable.

Versatile: Perfect for brunch, tea time, dessert, or gift-giving.

Crowd-Pleasing: Elegant presentation with minimal effort—impress family and friends.

Mistakes to Avoid & Solutions

Overmixing Batter: Overmixing can make the cake dense. Fold in flour and coconut gently.

Undercooked Center: Check with a toothpick. If it comes out sticky, continue baking in 5-minute increments.

Sticky Cake: Ensure the pan is properly greased and floured.

Glaze Too Thick: Add milk gradually until pourable.

Uneven Toasted Nuts: Spread nuts evenly on a baking sheet and toast at 350°F for 5-8 minutes, stirring halfway.

Serving and Pairing Suggestions

Serve warm with coffee or tea for a cozy treat.

Slice and serve with fresh berries or a dollop of whipped cream.

Perfect on a buffet table or plated individually for brunch.

Pair with light sparkling wine or dessert wine for celebrations.

Storage and Reheating Tips

Store covered at room temperature for 2-3 days.

Refrigerate for up to a week; bring to room temperature before serving.

Freeze individual slices in airtight containers for up to 2 months; thaw in fridge overnight.

Reheat lightly in a 300°F oven for 5-7 minutes to refresh the glaze and texture.

FAQs

1. Can I use regular milk instead of buttermilk?
Yes, mix 1 tablespoon vinegar or lemon juice into 1 cup milk and let it sit 5 minutes for a buttermilk substitute.

2. Can I skip the almond extract?
Absolutely, but it adds a subtle nutty depth that complements the pecans.

3. Can I make this cake gluten-free?
Substitute a 1:1 gluten-free flour blend and bake at the same temperature, checking for doneness.

4. How do I keep the cake moist?
Don’t overbake and allow it to cool completely before glazing. Storing in an airtight container also helps.

5. Can I make this cake ahead of time?
Yes, bake a day ahead, cool, and store covered. Add glaze and garnish just before serving.

Tips & Tricks

Toast coconut and pecans for enhanced flavor.

Beat butter and sugar until pale and fluffy for the best texture.

Use room-temperature ingredients for a smoother batter.

Gently fold in mix-ins to maintain a tender crumb.

Recipe Variations

Chocolate Italian Cream Pound Cake: Fold ½ cup mini chocolate chips into the batter. Top with chocolate ganache instead of cream cheese glaze.

Citrus Twist: Add 1 teaspoon lemon or orange zest for a fresh, bright flavor.

Vegan Version: Replace butter with vegan butter, eggs with flax eggs (5 tbsp flax + 10 tbsp water), and buttermilk with plant-based milk + vinegar. Adjust baking time slightly.

Final Thoughts

Baking this Italian Cream Pound Cake feels like creating a little slice of happiness. The golden-baked edges, soft center, and sweet, nutty aroma fill your home with warmth. Each bite is tender yet full of texture from coconut and pecans, and the cream cheese glaze adds a luxurious finishing touch. It’s a cake that satisfies cravings, brightens a gathering, and leaves a lingering smile long after the last slice.

Even for those who rarely bake, this recipe is approachable, rewarding, and completely worth the effort. I love that it brings a sense of elegance without being fussy, proving that homemade desserts can be both simple and unforgettable. Every drizzle of glaze feels like icing on a little act of love and care, and the gentle crunch of toasted nuts makes it even more memorable.