Italian Cream Pound Cake🫶

Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

5 large eggs

2 ½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 cup buttermilk

1 tsp vanilla extract

1 cup sweetened shredded coconut

1 cup chopped pecans

For the Cream Cheese Glaze:

4 oz cream cheese, softened

2 cups powdered sugar

¼ cup heavy cream (adjust for desired consistency)

1 tsp vanilla extract

For Garnish:

Extra pecans, chopped or whole

Shredded coconut

Directions:

1️⃣ Preheat oven to 325°F. Grease and flour a Bundt or tube pan.

2️⃣ In a large bowl, cream together butter and sugar until light and fluffy.

3️⃣ Add eggs one at a time, mixing well after each.

4️⃣ In a separate bowl, whisk together flour, baking soda, and salt.

5️⃣ Alternate adding the dry ingredients and buttermilk to the batter, mixing until just combined.

6️⃣ Stir in vanilla extract, shredded coconut, and chopped pecans.

7️⃣ Pour the batter into your prepared pan and smooth the top.

8️⃣ Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before glazing.

9️⃣ To make the glaze, beat cream cheese until smooth. Add powdered sugar, cream, and vanilla. Mix until silky.

🔟 Drizzle the glaze over the cooled cake and garnish with extra pecans and coconut. Serve and impress!

Nutritional Information:

Prep Time: 20 minutes | Cook Time: 70 minutes | Servings: 10–12 | Total Time: ~1 hour 30 minutes

Happy cooking! 🥰