Italian Cream Pound Cake
Indulge in the delightful experience of Italian Cream Pound Cake, a rich and moist dessert that combines the tropical flavors of coconut with the nutty crunch of pecans.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°F (165°C) and grease/flour a bundt pan or two loaf pans.
- In a large bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture alternating with buttermilk; mix until just combined.
- Fold in coconut and pecans.
- Pour batter into prepared pans and smooth the tops.
- Bake for 60-70 minutes (loaf) or 70-80 minutes (bundt) until a toothpick comes out clean.
- Cool in pans for 15 minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Find it online: https://madebykiara.com/italian-cream-pound-cake/