Italian Cream Cheese Cake Recipe
Introduction
Italian Cream Cheese Cake is a moist, rich dessert that combines the tangy flavor of cream cheese with toasted coconut and crunchy pecans. It’s a delightful twist on a classic, perfect for celebrations or a special treat.
Ingredients
- 8 oz cream cheese
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Step 2: In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Step 4: Gently fold in the flour, shredded coconut, and chopped pecans until just combined.
- Step 5: Pour the batter into the prepared pan and spread it evenly.
- Step 6: Bake for 40 to 45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Step 7: Allow the cake to cool completely before removing from the pan and serving.
Tips & Variations
- Toast the coconut and pecans lightly before adding to enhance their flavor and crunch.
- For extra richness, add a tablespoon of butter melted into the batter.
- Swap pecans for walnuts if preferred or for a different nutty flavor.
Storage
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave for about 10-15 seconds if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen coconut in this cake?
Yes, but be sure to thaw and drain any excess moisture from the frozen coconut before using to avoid a soggy texture.
Is it possible to make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results.
PrintItalian Cream Cheese Cake Recipe
This classic Italian Cream Cheese Cake is a rich and moist dessert featuring a smooth cream cheese base combined with shredded coconut and pecans for texture and flavor. Perfectly sweetened with sugar and enhanced by vanilla, this cake is an indulgent treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Main Ingredients
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the Batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring there are no lumps.
- Add Eggs and Vanilla: Crack in the eggs one at a time, beating well after each addition to incorporate. Stir in the vanilla extract for flavor.
- Fold in Dry Ingredients: Gently fold the all-purpose flour, shredded coconut, and chopped pecans into the cream cheese mixture, mixing just until combined to avoid overworking the batter.
- Bake the Cake: Preheat your oven to 325°F (163°C). Pour the batter into a greased 9-inch springform pan or cake pan. Bake for approximately 50-60 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, remove the sides of the springform pan if used. Slice and serve plain or with your favorite topping.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Do not overmix the batter after adding the flour to keep the cake tender.
- If preferred, substitute pecans with walnuts for a different nutty flavor.
- Store leftover cake covered in the refrigerator for up to 5 days.
- This cake can be served chilled or at room temperature depending on preference.
Keywords: Italian Cream Cheese Cake, Coconut Cake, Pecan Cake, Cream Cheese Dessert, Moist Cake
