Italian Cream Cake – Moist, Nutty, and Delightfully Light

Italian Cream Cake is a luscious dessert known for its tender crumb, rich cream cheese frosting, and a delightful crunch from pecans and coconut. This lighter take preserves the classic flavors and texture while using smart ingredient choices to keep it moist and satisfying without the heaviness. Perfect for celebrations or whenever you crave a sweet treat, this cake brings the taste of tradition with a fresh, balanced approach.

Why You’ll Love This Recipe

Classic Flavor – The perfect blend of coconut, pecans, and creamy frosting.
Lightened Ingredients – Uses part-skim dairy and less sugar without sacrificing taste.
Textural Contrast – Moist cake with nutty crunch and smooth frosting.
Make-Ahead Friendly – Easy to prepare in advance for parties or special occasions.

Ingredients

For the cake:

• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 3 large egg whites
• ¾ cup sugar (or preferred granulated sweetener)
• ⅓ cup unsweetened applesauce
• ⅓ cup low-fat buttermilk
• 1 tsp vanilla extract
• 1 cup shredded unsweetened coconut
• ½ cup chopped pecans

For the frosting:

• 8 oz reduced-fat cream cheese, softened
• ¼ cup light butter, softened
• 1½ cups powdered sugar (or powdered erythritol)
• 1 tsp vanilla extract
• 2 tbsp shredded unsweetened coconut (for topping)
• 2 tbsp chopped pecans (for topping)

Instructions

1. Prepare the Oven and Pan
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.

2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. Beat Wet Ingredients
In a large bowl, beat egg whites and sugar until fluffy. Add applesauce, buttermilk, and vanilla, mixing well.

4. Combine and Add Mix-ins
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in coconut and pecans.

5. Bake the Cake
Pour batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

6. Prepare the Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.

7. Frost and Garnish
Spread frosting evenly over the cooled cake. Sprinkle with remaining coconut and pecans.

Nutritional Information (Per Serving)

Calories: 210
Protein: 5g
Fat: 9g
Carbohydrates: 28g
Sugar: 15g
Fiber: 2g

Tips for Success

• Use Unsweetened Coconut – Adds natural sweetness and texture without extra sugar.
• Toast the Pecans – Lightly toasting nuts enhances their flavor and crunch.
• Chill Before Serving – Helps the frosting set for a cleaner slice.
• Measure Carefully – Avoid overmixing to keep the cake tender and moist.

Why This Recipe Works

This Italian Cream Cake balances indulgence with lighter ingredients that preserve all the classic flavors you love. The moist crumb, coconut, and pecan textures come together perfectly, while the cream cheese frosting adds a rich finish that’s not overly heavy. It’s a timeless dessert made better for everyday enjoyment.

Rich, nutty, and wonderfully creamy, this Italian Cream Cake is a dessert that satisfies both your sweet tooth and your desire for a lighter treat. Whether for holidays, birthdays, or casual dessert cravings, this cake delivers classic comfort with a fresh, mindful twist.