This delightful Italian wedding cake is a perfect blend of rich flavors and textures. The combination of shredded coconut and chopped pecans adds a unique twist to the traditional cake, making it a memorable treat for any special occasion. Whether you're celebrating a wedding or simply want to indulge in a delicious dessert, this cake is sure to impress.
When preparing this recipe, you might need to pick up a few ingredients that aren't always stocked in your pantry. Buttermilk is essential for achieving the cake's moist texture, and shredded coconut adds a delightful chewiness. Don't forget the chopped pecans, which provide a satisfying crunch and a nutty flavor that complements the sweetness of the cake.

Ingredients for Italian Wedding Cake
All-purpose flour: The base of the cake, providing structure and texture.
Sugar: Adds sweetness and helps to create a tender crumb.
Butter: Provides richness and moisture to the cake.
Eggs: Essential for binding the ingredients and adding structure.
Buttermilk: Adds tanginess and helps to keep the cake moist.
Baking soda: A leavening agent that helps the cake rise.
Vanilla extract: Adds a warm, sweet flavor to the cake.
Shredded coconut: Adds texture and a subtle coconut flavor.
Chopped pecans: Provides a crunchy texture and a nutty flavor.
Technique Tip for This Recipe
When creaming together the butter and sugar, make sure the butter is at room temperature. This ensures it will incorporate air more effectively, resulting in a lighter and fluffier cake. Additionally, when adding the eggs, do so one at a time and beat well after each addition to maintain the emulsion and prevent the batter from curdling.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.
sugar - Substitute with honey: Honey adds natural sweetness and moisture, but you may need to reduce other liquids in the recipe.
butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor that complements the shredded coconut in the recipe.
eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a good vegan alternative that helps bind the ingredients together.
buttermilk - Substitute with plain yogurt: Plain yogurt has a similar tangy flavor and acidity, which helps activate the baking soda.
baking soda - Substitute with baking powder: Use 3 teaspoon of baking powder for every 1 teaspoon of baking soda, but note that this may slightly alter the texture.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile that pairs well with the other ingredients.
shredded coconut - Substitute with chopped dried pineapple: Chopped dried pineapple adds a tropical twist and similar texture to the cake.
chopped pecans - Substitute with chopped walnuts: Walnuts offer a similar crunch and nutty flavor, making them a good alternative to pecans.
Other Alternative Recipes Similar to This Cake
How to Store / Freeze This Cake
To keep your Italian Wedding Cake fresh and delightful, first ensure it is completely cooled. A warm cake can create condensation, leading to sogginess.
Wrap each layer individually in plastic wrap. This prevents the cake from drying out and helps maintain its moist texture.
For added protection, place the wrapped layers in a resealable plastic bag or an airtight container. This double layer of protection is particularly useful if you plan to store the cake for more than a couple of days.
If you need to store the cake for a short period (up to 2 days), keep it at room temperature. Find a cool, dry place away from direct sunlight and heat sources.
For longer storage, refrigerate the cake. The cool environment will help preserve the butter and buttermilk in the cake, keeping it fresh for up to a week. Make sure the cake is well-wrapped to prevent it from absorbing any fridge odors.
To freeze the cake, wrap each layer tightly in plastic wrap and then in aluminum foil. This double wrapping helps prevent freezer burn and keeps the cake's flavor intact.
Place the wrapped layers in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
When you're ready to enjoy your Italian Wedding Cake, thaw it in the refrigerator overnight. This slow thawing process helps maintain the cake's texture and flavor.
Before serving, bring the cake to room temperature. This ensures the butter and pecans regain their full flavor and the cake is as delicious as when it was first baked.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the leftover Italian Wedding Cake on a baking sheet. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.
For a quicker method, use the microwave. Place a slice of cake on a microwave-safe plate. To keep it moist, place a cup of water in the microwave alongside the cake. Heat on medium power for 20-30 seconds. Check and repeat if necessary.
If you prefer a more delicate approach, use a steamer. Wrap the cake slice in parchment paper or aluminum foil. Place it in a steamer basket over simmering water. Steam for about 5-7 minutes, ensuring the cake stays moist and fluffy.
For those with an air fryer, preheat it to 300°F (150°C). Place the cake slice in the air fryer basket. Heat for 3-5 minutes, checking frequently to avoid overcooking.
If you have a toaster oven, preheat it to 300°F (150°C). Place the cake slice on a piece of aluminum foil or a baking tray. Heat for 5-7 minutes, ensuring it warms evenly without drying out.
Best Tools for This Recipe
Oven: Preheat to 350°F (175°C) to bake the cake layers evenly.
Cake pans: Use three 8-inch round pans to shape the cake layers.
Mixing bowl: A large bowl to cream together the butter and sugar and mix the batter.
Hand mixer: To cream the butter and sugar until light and fluffy, and to beat in the eggs.
Measuring cups: For accurately measuring the flour, sugar, buttermilk, and other ingredients.
Measuring spoons: For measuring smaller quantities like baking soda and vanilla extract.
Spatula: To scrape down the sides of the mixing bowl and ensure all ingredients are well combined.
Cooling rack: To allow the cake layers to cool evenly after baking.
Toothpick: To check if the cake is done by inserting it into the center of the cake.
Grease brush: To grease the cake pans with butter or oil before flouring them.
Flour sifter: To evenly distribute flour in the cake pans to prevent sticking.
Chopping board: For chopping the pecans into small pieces.
Knife: To chop the pecans finely.
Shredder: To shred the coconut if not pre-shredded.
How to Save Time on This Recipe
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.
Use a stand mixer: A stand mixer can save time and effort when creaming butter and sugar and mixing batter.
Toast pecans and coconut: Toast pecans and coconut in advance to enhance flavor and save time during assembly.
Cool cakes quickly: Place cake layers in the freezer for a few minutes to speed up the cooling process before frosting.
Prepare pans ahead: Grease and flour cake pans before starting to mix the batter.

Italian Wedding Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup butter softened
- 4 eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour and baking soda, add to the creamed mixture alternately with buttermilk. Stir in the coconut and pecans. Pour batter into the prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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