Description
Indulge in the delightful Italian Cream Pound Cake, a moist and rich dessert that perfectly blends the nutty flavors of pecans and the sweetness of coconut. This cake is an ideal choice for celebrations or casual gatherings, standing out with its smooth cream cheese frosting or simply enjoyed plain. The combination of buttermilk and butter provides a tender crumb that melts in your mouth, making it a comforting treat for any occasion. Whether you’re hosting a birthday party or enjoying a family dinner, this cake is sure to impress everyone at the table.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 325°F (165°C) and grease/flour a bundt pan or loaf pans.
- Cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- In another bowl, whisk together flour, baking soda, and salt.
- Alternate adding dry ingredients with buttermilk to the butter mixture until just combined.
- Gently fold in coconut and pecans.
- Pour batter into prepared pans and bake for 60-80 minutes or until a toothpick comes out clean.
- Cool in pans for 15 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 30g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg