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Italian Cream Pound Cake With Cream Cheese Glaze

A moist, buttery Italian Cream Pound Cake with coconut, pecans, and almond, topped with a rich cream cheese glaze and toasted nuts for perfect texture and flavor.
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Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup  unsalted butter
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond
  • 1 cup buttermilk
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • 4 oz cream cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3  tablespoons milk
  • ½ cup toasted pecans
  • ½ cup toasted coconut flakes

Instructions
 

  • Prep Ingredients – Let eggs, butter, and cream cheese come to room temp. Toast pecans and coconut until fragrant. Grease and flour a bundt pan.
  • Make the Batter – Preheat oven to 325°F (163°C). Whisk dry ingredients. Beat butter and sugar until fluffy, then add eggs one by one. Mix in vanilla and almond extract.
  • Combine & Fold – Alternate adding the flour mix and buttermilk, starting and ending with flour. Gently fold in coconut and pecans.
  • Bake – Pour batter into the pan and smooth the top. Bake for 60-70 min until a toothpick comes out clean. Cool for 10 min, then transfer to a rack.
  • Make the Glaze – Beat cream cheese until smooth, then mix in powdered sugar, vanilla, and milk until creamy.
  • Finish & Serve – Drizzle glaze over the cooled cake, then sprinkle with toasted pecans and coconut.