Italian Cream Bundt Cake
If there are any drawbacks to having a baking blog, it’s that I don’t often make the same recipe more than once after I’ve got it perfected. While that does keep us plied with quite the variety of baked goods, it also means that we don’t get to enjoy repeat appearances of favorites.
The trick, I’ve found, is to take the things we love about those favorite recipes and make something new. And that is why you’ll find not only the classic Italian Cream Cake here on BoB, but you’ll also find Italian Cream Tart, Italian Cream Trifles, and Italian Cream Snack Cake.
And now I’m adding Italian Cream Bundt Cake to the list. The combination of coconut, pecans, and cream cheese is just more than I can resist!
I’ve long had a great appreciation for Bundt cakes. They’re simple to make yet pretty enough to serve guests. And with my poor frosting skills, I love simply topping them with a glaze. That’s exactly the case with this beauty. This fantastic cake is jam-packed with plenty of coconut and pecans, and topped with a simple cream cheese glaze.
I highly recommend that you don’t skip toasting the pecans and coconut. That short stint in the oven gives them both so much flavor that it really makes a difference in this cake. Just remember to save a bit of each for garnishing the cake.
If you, too, are a fan of all things coconut and pecan, then I feel sure that you’ll love this cake just as much as I do. It’s somehow soft and dense at the same time. And there’s no shortage of flavor with plenty of toasty coconut and pecans along with that sweet, delectable glaze. This cake is definitely a new favorite that bears repeating!
Italian Cream Bundt Cake
Yield: 10 to 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour
For the cake:
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For the glaze:
- 4 ounces cream cheese, at room temperature
- 1 cup confectioners’ sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons milk
To make the cake:
- Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Generously grease a 10- or 12- cup Bundt pan.
- Spread the pecans and coconut in a single layer on the baking sheet. Bake 10 to 15 minutes, stirring occasionally, until the coconut is lightly browned. Set aside to cool.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
- Reserve about 2 tablespoons each of the toasted pecans and coconut to use for garnish. Stir the remaining pecans and coconut into the cake batter.
- Transfer the batter to the prepared Bundt pan, and spread evenly. Bake 50 to 60 minutes, or until a pick inserted in the center comes out clean.
- Cool the cake in the pan for 20 minutes. Then flip the cake onto a serving plate to cool completely.
To make the glaze:
- Using an electric mixer on medium speed, beat the cream cheese, confectioners’ sugar, and vanilla until thoroughly combined and smooth.
- Add 2 tablespoons of milk and mix well. Add more milk, a small amount at a time, if needed to attain the desired consistency. The glaze should be thick but pourable.
- Pour the glaze over the cooled cake. Garnish with the reserved pecans and coconut.