Italian Cream Cake Bundt Cake

A rich, tender, buttery Italian cream cake bundt cake filled with coconut and pecans and finished with a creamy vanilla glaze!

The holidays are here, and we’re all baking delicious goodies. If you love Italian cream cake as much as I do, but don’t want to do all the work it takes to make the layers and perfect icing, this recipe is for you. I’ve turned Italian cream cake into a bundt cake, keeping it super moist and topped with an easy vanilla cream cheese icing. You’ll get all the flavors of toasted pecans and coconut with just a little bit of work!

We love this quick way to Italian cream cake, especially with all the things to do at the holidays. It’s perfect for a dinner party, a holiday party, a birthday, or any cozy gathering. It may be the best host gift ever, with tender, buttery cake with a pecan and coconut texture throughout and topped with a sweet, creamy vanilla cream cheese glaze. No one will be able to resist it.

Why will no one be able to resist it?

Rich, moist, tender,

Buttery, nutty cake,

Toasty, sweet pecans

Chewy, crispy coconut

Silky, sweet, creamy vanilla

 Cream cheese glaze.

What are the ingredients for Italian cream bundt cake?

Unsalted butter– always start with softened room temperature butter so everything blends together easily.

Confectioner’s sugar– adds sweetness without the texture that granulated sugar adds.

Pure vanilla extract– enhances the almond cake flavor and adds warm, deep sweetness.

Almond extract– this is optional, but it adds more almond flavor and pairs so well with the vanilla.

Whole milk– adds moisture and fat to the batter, helping to create a moist, tender crumb.

Large eggs– room temperature so the butter doesn’t seize and it all blends together easily.

Plain yogurt– room temperature to blend in easily and add even more moisture to your cake.

All-purpose flour provides structure and lightness, resulting in a soft, tender cake.

Almond flour– adds a ton of moisture, richness, and additional nuttiness.

Baking powder- rises and lifts the cake, creating a light, fluffy, moist texture.

Baking soda– this reacts with the yogurt and adds additional rise to ensure your bundt cake isn’t dense.

Sweetened shredded coconut– I may add more to mine, because I love coconut, but use what you like.

Pecans- lightly toasted bring out the deep sweetness they add. Then, chop them as coarse as you like in your cake.

Zest of 1 lemon or ½ orange– this is optional, but I love the bright freshness it adds.

What do I need for cream cheese icing?

Cream cheese– softened to room temperature to allow the milk and powdered sugar to blend in without clumping.

Confectioner’s sugar– to sweeten and make the icing smooth and creamy.

Milk– or heavy cream to thin the cream cheese to the best spreadable consistency.

Pure vanilla extract– use a good quality since it’s the main flavor of your icing.

Are there garnishes?

Toasted coconut- sprinkle the coconut in an even layer on a cookie sheet and roast it for about 7-10 minutes at 350 °F (180 °C). It’s so delicious!

Pecans– toasted lightly and chopped for a deeper, sweeter, nuttier flavor.

How do I prepare the bundt pan?

Preheat the oven to 350 °F (180 °C). Grease a 10–12 cup bundt pan well and lightly dust it with flour.

Do I start with the wet ingredients?

Beat the butter and confectioner’s sugar in a mixer for 3–4 minutes until light and fluffy. Add the vanilla extract and coconut extract. Then, add the eggs one at a time, mixing well after each addition. Mix in the yogurt and milk until incorporated.

When do I add the dry ingredients?

Combine the all-purpose flour, almond flour, baking powder, baking soda, shredded coconut, chopped pecans, and citrus zest in a bowl. Add the dry mixture to the wet mixture and mix just until combined. Do not overmix.

How long do I bake my Italian cream cake bundt cake?

Transfer the batter into the prepared bundt pan and smooth the top. Bake for 45–55 minutes or until the cake begins to pull away from the sides and a skewer inserted into the center comes out clean. Brush the warm cake with a few tablespoons of warm milk for extra moisture if desired.

How long do I cool the bundt before icing?

Cool the cake in the pan for 10 minutes. Invert onto a cooling rack and cool completely.

Can I make icing or glaze?

Make the icing. Combine the cream cheese, confectioner’s sugar, milk, and vanilla extract, and whisk until smooth. For a thinner glaze, add more milk a little at a time.

When do I add the icing and garnish?

Pour the icing over the cooled cake. Garnish with toasted coconut or chopped pecans if desired, and enjoy.

What’s the best way to store my bundt cake?

Store covered at room temperature for 1 day or refrigerate for up to 5 days.

Do you have more cream cakes?

Esterhazy Torte: Hazelnut Cream Cake

Greek Almond Cream Cake: Tourta Nougatina

Italian Cream Cake

Chocolate Kokakia: Mini Chocolate Cream Cakes

Pasta Sokolatina: Moist Chocolate Cream Cake

Lemon Cream Cake: Greek Lemonopita

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