Incredibly Delicious Italian Cream Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition.

Alternate adding the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Stir in the vanilla extract.

Fold in the coconut, pecans, pineapple, and raisins. Divide the batter equally between the prepared cake pans.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.

To make the cream cheese frosting, beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla extract, beating until creamy.

Place one cake layer onto a serving plate and spread a layer of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.

Garnish with additional shredded coconut and chopped pecans.

Refrigerate the cake for at least one hour before serving to allow the flavors to meld. Enjoy!