If you are on the hunt for a dessert that beautifully combines rich flavors and a show-stopping presentation, look no further than this Chocolate Coconut Pecan Italian Creme Cake Recipe. Imagine tender chocolate layers infused with moist buttermilk and cocoa, folded with delicate whipped egg whites for that perfect crumb, then studded with shredded coconut and toasted pecans. Finished with a luscious cream cheese frosting that’s velvety smooth and sprinkled with even more nuts and coconut, this cake is nothing short of a celebration on a plate. Whether it’s a special family gathering or a sweet craving you need to satisfy, this Chocolate Coconut Pecan Italian Creme Cake Recipe delivers comfort, elegance, and flavor all in one delightful slice.

Chocolate Coconut Pecan Italian Creme Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe thrives on simple yet thoughtfully selected ingredients that each play a crucial role in the cake’s bulk, flavor, texture, and moistness. From the richness of butter and shortening to the tang of buttermilk, and the crunch of pecans paired with the tropical sweetness of coconut, every item is essential to make this dessert unforgettable.

5 large eggs, separated: Egg yolks add richness while whipped egg whites lighten the cake creating a tender crumb.
1/2 cup butter, softened: Adds creamy richness and depth to the batter.
1/2 cup Crisco shortening: Keeps the cake moist and tender with a soft texture.
2 cups sugar: Sweetens the cake perfectly without overpowering.
2¼ cups all-purpose flour: The base providing structure and stability to the cake layers.
¼ cup unsweetened cocoa powder: Brings rich chocolate flavor and lovely dark color.
1 tsp baking soda: Acts as a leavening agent to help the cake rise beautifully.
1 cup buttermilk: Adds moisture and a slight tang that enhances flavor complexity.
1 cup unsweetened flaked coconut: Adds subtle chew and tropical flair.
⅔ cup finely chopped pecans: Provides wonderful crunch and a nutty touch.
1 Tbsp vanilla extract: Lifts the flavors with warm aromatic notes.
1 (8-oz) package cream cheese, softened: Essential for the creamy frosting with a perfect tangy balance.
½ cup butter, softened: Makes the frosting luxuriously smooth and rich.
¼ tsp cinnamon: Adds a hint of warmth and spice to the frosting.
1 (16-oz) box powdered sugar: Sweetens the frosting gently while providing a smooth texture.
¼ cup buttermilk: Balances the frosting’s consistency, making it spreadable and silky.

How to Make Chocolate Coconut Pecan Italian Creme Cake Recipe

Step 1: Prepare Your Pans and Ingredients

Start by preheating your oven to 325ºF. Grease and flour three 8-inch round cake pans thoroughly to ensure your layers come out cleanly. Having everything ready at this stage sets you up for an easy and smooth baking experience.

Step 2: Whip Egg Whites

Using an electric mixer on high speed, beat the egg whites until stiff peaks form. This is a critical step because folding these fluffy whites into the batter at the end gives the cake its famously soft, airy texture that you’ll love.

Step 3: Cream Butter and Shortening, Add Sugar and Yolks

In a large bowl, beat together the softened butter and shortening until creamy and smooth. Gradually add the sugar, continuing to beat until the mixture is light and fluffy. Then add the egg yolks one at a time, mixing well after each addition to create a rich, emulsified base for your batter.

Step 4: Combine Dry Ingredients and Alternate with Buttermilk

In a separate bowl, whisk together the flour, cocoa powder, and baking soda. Add these dry ingredients alternately with your buttermilk to the creamed mixture, starting and ending with the flour mixture. This careful mixing ensures a tender crumb while incorporating the deep chocolate flavor perfectly.

Step 5: Add Coconut, Pecans, and Vanilla; Fold in Egg Whites

Stir in the unsweetened coconut, finely chopped pecans, and vanilla extract. Finally, gently fold in the whipped egg whites with a spatula, being careful not to deflate them. This step is key to keeping your cake light and moist with a delicate crumb.

Step 6: Bake the Cake Layers

Divide the batter evenly between the three prepared pans. Bake in your preheated oven for 25-30 minutes. You’ll know the cakes are done when a wooden toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pans before transferring them to wire racks to cool completely.

Step 7: Prepare the Chocolate Cream Cheese Frosting

Beat together the softened cream cheese, butter, vanilla, and cinnamon with an electric mixer until creamy and smooth. In a separate bowl, sift together powdered sugar and cocoa powder. Slowly add this sugar mixture alternately with the buttermilk to the cream cheese blend, ensuring the frosting is silky and easy to spread. Stir in the chopped pecans last for that lovely crunch within the frosting.

Step 8: Assemble and Frost the Cake

Place one cake layer on your serving plate, spread a generous amount of frosting on top, then repeat with the second and third layers. Use the remaining frosting to cover the top and sides of the cake. For an extra special touch, garnish with additional chopped pecans and shredded coconut for both a beautiful look and an irresistible texture contrast.

How to Serve Chocolate Coconut Pecan Italian Creme Cake Recipe

Garnishes

Sprinkling extra toasted pecans and a handful of sweetened or unsweetened coconut flakes on top gives the finished cake an elegant, inviting look. It also adds textural interest that makes each bite a little more exciting.

Side Dishes

This luscious cake pairs wonderfully with a scoop of vanilla bean ice cream or a small serving of fresh berries to balance the sweetness. A hot cup of coffee or black tea also complements the rich chocolate and nutty flavors perfectly.

Creative Ways to Present

For entertaining, try serving individual slices on pretty dessert plates with a dusting of cocoa powder or a drizzle of chocolate ganache. You can also layer smaller versions in glass parfait cups with whipped cream for a fun twist on the traditional presentation.

Make Ahead and Storage

Storing Leftovers

Once frosted, store your Chocolate Coconut Pecan Italian Creme Cake Recipe covered in the refrigerator to keep it fresh for up to 4 days. It’s best to use an airtight container or cover it with plastic wrap to prevent it from drying out or absorbing other fridge odors.

Freezing

This cake freezes beautifully. Wrap individual slices or the whole cake securely in plastic wrap followed by foil to avoid freezer burn. When properly wrapped, it can be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Reheating

Since this is a frosted cake, it’s best served chilled or at room temperature. If you prefer, let slices sit out for about 30 minutes after taking them from the fridge to soften the frosting and enhance flavors before serving. Avoid microwaving as it can alter the texture of the frosting and cake.

FAQs

Can I substitute the shortening for all butter in the cake?

Yes, you can substitute shortening with butter; however, shortening contributes to the tender, moist texture of the cake. Using all butter might make the cake slightly denser and richer, which can alter the classic Italian creme texture.

Is it possible to make this cake dairy-free?

With some tweaks, yes. You’ll need to use dairy-free butter and cream cheese substitutes, and replace buttermilk with a dairy-free milk mixed with vinegar or lemon juice. Keep in mind that texture and flavor may vary slightly.

How do I toast the pecans and coconut for extra flavor?

Simply spread chopped pecans and coconut flakes on a baking sheet and toast in a 350ºF oven for about 5-7 minutes, stirring occasionally, until golden brown and fragrant. This step enhances their natural flavor and adds a delicious crunch.

Can I prepare this cake a day ahead?

Absolutely! In fact, the flavors meld beautifully when the cake sits overnight. Bake and frost the cake the day before serving, then store it covered in the refrigerator for the best taste and texture.

What should I do if I don’t have buttermilk on hand?

No worries! You can make a simple buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes until slightly curdled before using in the recipe.

Final Thoughts

If you’ve been searching for a rich yet light chocolate cake that’s bursting with delightful textures and flavors, I wholeheartedly encourage you to dive into this Chocolate Coconut Pecan Italian Creme Cake Recipe. It’s one of those recipes that feels like a big warm hug, full of nostalgia and irresistible charm. From its tender crumb to the creamy frosting adorned with crunchy pecans and coconut, it’s a guaranteed crowd-pleaser that will quickly become a beloved staple in your recipe collection. Happy baking and even happier eating!