1-Let’s dive into making this Italian Cream Cake, and trust me, it’s easier than it sounds! Start by preheating your oven to 350°F (175°C) and greasing three 8-inch round cake pans line them with parchment paper to keep things from sticking. This step sets the stage for a smooth baking process.

2-Next, in a large bowl, mix the flour, sugar, baking powder, baking soda, and salt, then add the softened butter until it looks sandy. In another bowl, whisk together the buttermilk, eggs, vanilla extract, and almond extract before slowly combining it with the dry mix on low speed. Gently fold in the shredded coconut and chopped pecans to keep the batter light and airy.

3-Divide the batter evenly into your pans and bake for about 30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10-15 minutes before moving them to wire racks. For the frosting, beat the softened butter and cream cheese until smooth, then add the extracts, salt, and sifted powdered sugar until it’s creamy.

4-Assemble by leveling the layers if needed, spreading frosting between them, and adding a crumb coat before chilling. Finish with a generous layer of frosting and decorate with pecans and toasted coconut. The whole process takes around 45 minutes to prep and 30 minutes to bake, plus cooling time it’s worth every second!