Tender, buttery, and speckled with coconut and pecans, this Italian Cream Pound Cake is the kind of dessert that makes everyone go quiet on the first bite. Baked low and slow in a bundt or tube pan, it comes out with a fine, velvety crumb and a golden crust, then gets drenched in a tangy cream cheese glaze that drips down the sides in the most irresistible way.
Serve it at holidays, birthdays, or as a “just because” bake-it-on-Sunday treat—this is the kind of cake that feels special without being fussy.
Why You’ll Love It
- Bakery-style crumb: Dense in the best way—moist, tight crumb that slices cleanly.
- Big flavor: Toasted pecans, coconut, vanilla, and a hint of tang from buttermilk.
- Showstopper glaze: Cream cheese glaze pours over the cake and sets into a soft, dreamy shell.
- Make-ahead friendly: Tastes even better the next day as the flavors meld.
Ingredients
For the Italian Cream Pound Cake
- 1 cup (115 g) chopped pecans, lightly toasted
- 1 cup (90 g) sweetened shredded coconut
- 1 cup (225 g / 2 sticks) unsalted butter, softened
- ½ cup (120 ml) neutral oil (canola or vegetable)
- 2 ¾ cups (550 g) granulated sugar
- 5 large eggs, at room temperature
- 3 cups (360 g) all-purpose flour, spooned and leveled
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup (240 ml) buttermilk, at room temperature
- 2 tsp pure vanilla extract
- ½ tsp almond extract (optional but classic)
For the Cream Cheese Glaze
- 4 oz (115 g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 ½–2 cups (180–240 g) powdered sugar, sifted
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
To Finish (Optional)
- Extra toasted pecans, finely chopped
- Extra shredded coconut (plain or lightly toasted)
Time & Yield
- Prep: 20–25 minutes
- Bake: 60–75 minutes
- Cooling + Glazing: 1½–2 hours
- Total: ~2½–3 hours (mostly hands-off)
- Yield: 10–12 generous slices
Instructions
1) Prep the Pan & Mix-Ins
- Prep the pan:
- Grease a 10–12 cup bundt or tube pan very well with butter or baking spray.
- Lightly dust with flour, tapping out any excess.
- Toast the goodies (optional but recommended):
- In a dry skillet over medium heat, toast pecans 3–4 minutes until fragrant.
- Remove and let cool, then chop if not already chopped.
- You can also lightly toast the coconut for deeper flavor (watch closely so it doesn’t burn).
2) Make the Pound Cake Batter
- Cream the fats & sugar:
- In a large mixing bowl (or stand mixer with paddle), beat butter, oil, and sugar on medium speed for 3–4 minutes until pale and fluffy.
- Add the eggs:
- Add the eggs one at a time, beating well and scraping down the bowl after each addition until fully combined and silky.
- Combine the dry ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients & buttermilk alternately:
- On low speed, add ⅓ of the flour mixture, then ½ of the buttermilk.
- Repeat (flour–buttermilk–flour), mixing just until combined.
- Flavor & fold:
- Stir in vanilla and almond extract.
- Fold in coconut and toasted pecans with a spatula, making sure they’re evenly distributed without over-mixing.
3) Bake to Golden Perfection
- Fill the pan:
- Scrape the thick batter into the prepared pan, smoothing the top.
- Tap the pan gently on the counter to remove large air bubbles.
- Bake:
- Bake at 325°F (160°C) for 60–75 minutes, or until:
- A skewer inserted in the center comes out clean or with a few moist crumbs, and
- The top is deep golden and slightly pulling away from the edges.
- Bake at 325°F (160°C) for 60–75 minutes, or until:
- Cool properly:
- Let the cake cool in the pan for 15–20 minutes.
- Carefully invert onto a wire rack, lifting the pan away slowly.
- Let cool completely (at least 1–1½ hours) before glazing—if it’s warm, the glaze will slide right off.
4) Make the Cream Cheese Glaze
- Beat the base:
- In a medium bowl, beat cream cheese and butter together until smooth and creamy.
- Sweeten & thin:
- Add 1 ½ cups powdered sugar, vanilla, and a pinch of salt.
- Beat until smooth.
- Add milk or cream 1 tablespoon at a time, mixing until you reach a pourable but not watery consistency.
- If needed, add the remaining powdered sugar or a splash more milk to adjust thickness.
- Glaze the cake:
- Place the cooled cake on a serving plate (slide parchment underneath if you want easy cleanup).
- Slowly pour the glaze over the top, letting it drip naturally down the sides.
- Finish with flair:
- While the glaze is still slightly wet, sprinkle extra chopped pecans and coconut over the top.
Nutrition (Per Slice – Approximate, for 12 slices)
- Calories: ~480–540 kcal
- Fat: ~26–30 g
- Carbs: ~58–65 g
- Protein: ~6–7 g
- Sodium: Varies based on salted/unsalted butter and buttermilk brand
(These are estimates and will change with portion size and exact ingredients.)
Serve It Like This
- Slice with a sharp, thin-bladed knife, wiping between cuts for clean slices.
- Serve at room temperature so the crumb is soft and the glaze is silky.
- Pair with:
- Hot coffee or espresso
- Lightly sweetened tea
- Fresh berries for a bright contrast
Pro Tips for a Perfect Pound Cake
- Room-temp ingredients: Butter, eggs, and buttermilk at room temp blend more easily and create a finer crumb.
- Don’t rush the creaming: Those 3–4 minutes beating butter, oil, and sugar add air—key to a tender pound cake.
- Low & slow: Baking at 325°F (160°C) helps the cake cook evenly without a dry crust or raw center.
- Check early: Ovens vary; start checking at 60 minutes to avoid overbaking.
- Cool before glazing: Even slightly warm cake can melt your glaze and make it run off.
Variations & Twists
- Citrus Kiss:
- Add 1–2 tsp lemon or orange zest to the batter and 1 tsp to the glaze for a bright note.
- Extra Nutty:
- Swap half the coconut for finely chopped walnuts or pistachios.
- Coconut Dream:
- Use coconut milk instead of regular milk in the glaze and add a drop of coconut extract.
- Mini Loaves:
- Bake in greased mini loaf pans; reduce baking time to 35–45 minutes, checking often.
Make-Ahead, Storage & Freezing
- Make-Ahead:
- Bake the cake a day in advance. Wrap cooled cake tightly in plastic; glaze just before serving or a few hours ahead.
- Room Temp Storage:
- Because of the cream cheese glaze, store tightly covered in the fridge after about 6–8 hours.
- Refrigerator:
- Keeps 3–4 days. Bring slices to room temperature for 20–30 minutes before serving for best texture.
- Freezing:
- Unglazed cake can be wrapped well and frozen for up to 2 months.
- Thaw overnight in the fridge, then glaze fresh.
Why This Recipe Works
Creaming butter, oil, and sugar builds structure and air, so you get that classic pound cake density without heaviness. Buttermilk adds moisture and a gentle tang that balances the sweetness, while coconut and pecans bring flavor and texture to every bite. The cream cheese glaze adds a cool, tangy richness that seeps just slightly into the top of the cake, tying everything together into one ultra-satisfying slice.
Final Thought: Slice it thick, let that glaze shine, and watch this Italian Cream Pound Cake become your go-to “wow” dessert for every celebration (and quite a few ordinary days, too).