Description
This classic Italian Cream Pound Cake is a moist and rich dessert featuring a buttery batter enriched with buttermilk, shredded sweetened coconut, and crunchy pecans. Perfectly baked to a golden finish, it makes a delightful treat for any occasion, combining traditional flavors with a tender crumb that melts in your mouth.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 5 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup buttermilk
Dry Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Add-ins
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F (165°C). Grease and flour your bundt or loaf pans to ensure the cake releases easily after baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, which helps create a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition to maintain an emulsified batter. Then add the vanilla extract and blend until combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Mix dry and wet ingredients: Gradually add the dry ingredients alternately with the buttermilk into the creamed butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in coconut and pecans: Gently fold the shredded sweetened coconut and chopped pecans into the batter to disperse them evenly without deflating the mixture.
- Pour batter and smooth top: Transfer the batter into the prepared pan(s), smoothing the surface with a spatula for even baking.
- Bake the cake: Bake for 60-70 minutes if using loaf pans, or 70-80 minutes if using a bundt pan, until a toothpick inserted into the center comes out clean.
- Cool the cake: After baking, let the cake cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely before slicing and serving.
Notes
- Use room temperature eggs and butter for easier mixing and better texture.
- Be careful not to overmix the batter after adding the flour to avoid a dense cake.
- Check for doneness early to prevent drying out; ovens vary in temperature.
- Once cooled, this cake can be stored in an airtight container at room temperature for up to 3 days.
- Optionally, garnish with a dusting of powdered sugar or drizzle a simple glaze for extra sweetness.
