Italian Cream Pound Cake with Cream Cheese Glaze – Moist Coconut Pecan Loaf Dessert

Italian Cream Pound Cake is a dense, buttery pound cake loaded with coconut and pecans, then finished with a thick, tangy cream cheese glaze. It tastes like classic Italian cream cake but in an easy loaf (or bundt) form.

The crumb is rich and velvety, the coconut adds chew, the pecans give a gentle crunch, and the cream cheese glaze ties everything together with a sweet, slightly tangy finish. It’s perfect for holidays, potlucks, or any time you want a “wow” dessert that looks and tastes special.

We’ll walk through how to keep the pound cake moist (not dry), how to avoid overmixing, and how to get that smooth glaze that drips just right.

Why You’ll Love This Italian Cream Pound Cake

Super moist texture: Butter, eggs, and buttermilk keep it soft and rich.
Big flavor: Coconut, pecans, vanilla, and a hint of tang from the glaze.
Pretty presentation: Golden loaf with white glaze drips and pecans on top.
Make-ahead friendly: Actually tastes better the second day.
Versatile: Works as dessert, coffee cake, or a gift loaf.

Ingredients

For the pound cake:

1 cup (230 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional but classic for Italian cream)
2 cups (240 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) buttermilk, room temperature
1/2 cup shredded sweetened coconut
1/2 cup finely chopped pecans

For the cream cheese glaze:

4 oz (115 g) cream cheese, softened
1 1/2 cups (180 g) powdered sugar, sifted
1–3 tablespoons milk or cream (to thin)
1/2 teaspoon vanilla extract

For topping (optional):

Extra chopped pecans
Extra coconut, lightly toasted or plain

How to Make Italian Cream Pound Cake

1. Prep the pan and oven

Preheat your oven to 350°F (175°C).

Grease and flour a 9×5-inch loaf pan (or a small bundt pan) and line the bottom with parchment if using a loaf. This helps the cake release cleanly.

2. Cream butter and sugar

In a large mixing bowl, beat the softened butter and sugar together until very light and fluffy, 3–4 minutes. This step is key for a good pound cake texture.

Add the eggs one at a time, beating well after each. Mix in vanilla (and almond extract, if using).

3. Mix dry ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

4. Combine wet and dry with buttermilk

Add the dry ingredients to the butter mixture in two additions, alternating with the buttermilk (dry → buttermilk → dry). Mix on low just until everything is combined and no streaks of flour remain.

Fold in the shredded coconut and chopped pecans with a spatula.

Tip: Don’t overmix at this stage. Gentle folding keeps the crumb tender.

5. Bake

Spread the batter evenly into the prepared pan and smooth the top.

Bake at 350°F (175°C) for about 55–70 minutes, depending on your oven and pan. Start checking around 55 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.

Let the cake cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely.

6. Make the cream cheese glaze

In a bowl, beat the softened cream cheese until smooth.

Add powdered sugar and vanilla and mix again. Add milk/cream 1 tablespoon at a time until you get a thick but pourable consistency — it should slowly run off a spoon, not be watery.

7. Glaze and garnish

Once the cake is completely cool, set it on a rack over parchment.

Pour or spoon the cream cheese glaze over the top, letting it drip down the sides.

Immediately sprinkle the top with extra chopped pecans and coconut if you like.

Let the glaze set slightly, then slice and serve.

Serving Suggestions for Italian Cream Pound Cake

Serve slices:

Plain with coffee or tea
With fresh berries on the side
Lightly warmed with a scoop of vanilla ice cream
On a dessert platter with other small cookies and bars

This cake also travels well, so it’s perfect to bring to family gatherings or potlucks.

Cook’s Tips

Use room temperature ingredients.
Soft butter, room temp eggs, and buttermilk blend more evenly and give you a better rise.

Beat the butter and sugar long enough.
That’s where you trap air and get a lighter pound cake (still rich, but not heavy like a brick).

Don’t overbake.
Pound cake goes from perfect to dry if left in too long. Pull it as soon as the toothpick comes out mostly clean.

Cool before glazing.
If the cake is warm, the cream cheese glaze will melt and slide off instead of coating nicely.

Finely chop pecans.
Smaller pieces distribute better and make slicing cleaner.

Variations & Add-Ins

Extra coconut:
Add 2–3 extra tablespoons of coconut to the batter or sprinkle more on top of the glaze.
Citrus twist:
Add 1 teaspoon lemon or orange zest to the batter for a bright note.
Bundt cake version:
Bake in a well-greased 10–12 cup bundt pan. Check around 50–55 minutes, adjust as needed.
Heavier nut topping:
Press extra pecans into the top of the batter before baking for a crunchy nut crust, then glaze lightly.

Storage & Reheating

Room temperature:
Store tightly wrapped or in an airtight container for up to 2–3 days.

Fridge:
Because of the cream cheese glaze, you can refrigerate for up to 5 days. Let slices come to room temp before serving for best texture.

Freezer:
Freeze unglazed cake (whole or slices) tightly wrapped for up to 2 months. Thaw, then glaze before serving. You can also freeze glazed slices, but the glaze will soften slightly on thawing.

To gently warm a slice:
Microwave 8–10 seconds — just enough to take the chill off and soften the crumb.

FAQ

Can I leave out the coconut or pecans?
Yes. You can omit one or both, but the cake will lose some of its “Italian cream” character. If you skip nuts, you might add more coconut, or vice versa.

Can I use regular milk instead of buttermilk?
Buttermilk gives tang and tenderness. If you don’t have it, use regular milk plus 1 teaspoon lemon juice or vinegar stirred in and rested for 5 minutes.

Can I make this ahead for an event?
Yes. Bake the cake a day ahead, wrap tightly once cooled, and glaze the day you serve. The flavor develops nicely overnight.

Can I bake it as mini loaves?
Yes. Divide the batter between greased mini loaf pans and reduce bake time. Start checking around 30–35 minutes.

Italian Cream Pound Cake with Cream Cheese Glaze is one of those desserts that looks like you spent all day in the kitchen, but it’s actually straightforward to make. The buttery cake, sweet coconut, toasty pecans, and tangy glaze all work together in every bite.

Serve it at holidays, tuck slices into lunch boxes, or enjoy a piece with your afternoon coffee. Once you make it once, it’s the kind of recipe that ends up in the “keep forever” folder.