Strawberry Italian Cream Pound Cake
A buttery bundt pound cake with coconut, pecans, and diced strawberries, finished with strawberry cream cheese frosting.
Equipment
- 10 inch bundt pan
- Stand mixer or hand mixer
- Wire rack
- Serrated knife
Ingredients
Main Ingredients
- 1 ½ cup unsalted butter softened, 1 cup for the cake and 1/2 cup for the frosting
- 2 cup granulated sugar
- 5 large eggs room temperature
- 3 cup all purpose flour set 1 tablespoon aside to toss the berries
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 2 tsp vanilla extract 1 teaspoon for the cake and 1 for the frosting
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- 1 cup diced fresh strawberries patted dry
- 8 oz cream cheese softened
- 3 cup powdered sugar
- ½ cup mashed fresh strawberries
Instructions
Cooking
- Prepare the pan and oven. Heat the oven to 325 degrees F. Grease a 10 inch bundt pan thoroughly and dust it with flour.
- Beat the base. Cream 1 cup of the butter with the sugar for 4 minutes until pale, then beat in the eggs one at a time.
- Mix and fold. Alternate the whisked dry ingredients with the buttermilk, then fold in 1 teaspoon vanilla, coconut, pecans, and berries just until combined.
- Bake and cool. Bake for 55 to 60 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then on a rack until room temperature.
- Frost. Beat the cream cheese with the remaining butter, mix in the powdered sugar, mashed berries, and vanilla, then spread over the cooled cake.
Notes
Substitutions: Use walnuts for pecans or two 9 by 5 inch loaf pans for the bundt.
Tips: Toss the berries with a spoonful of flour and pat them dry so they stay evenly spread.
Storage: Refrigerate the frosted cake up to 5 days or freeze unfrosted slices up to 3 months.