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Luxurious Italian cream cake with pecans, coconut, and cream cheese frosting is a beloved Southern family celebration. This rich, multi-layered cake delivers complex flavors in every slice.
Preheat oven to 350°F. Grease and flour three 9-inch round cake pans for even baking and easy release.
In a mixer set to medium speed, cream together the butter and granulated sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing well after each addition.
Whisk together flour and baking soda in a separate bowl. Add the dry mixture to the creamed mixture alternately with buttermilk, beginning and ending with flour, mixing on low speed just until incorporated.
Fold in the shredded coconut, chopped pecans, and vanilla extract using a spatula for even distribution without overmixing.
Divide batter evenly among pans. Bake for 25-28 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted in the center comes out clean; avoid overbaking.
Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely to prevent residual heat from drying the cake.
For the frosting: Beat together cream cheese and butter on medium-high until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
Frost completely cooled cake layers, stacking and spreading evenly. For best texture, chill assembled cake for at least 1 hour before slicing. Garnish top with reserved chopped pecans if desired.
