Italian Cream Pound Cake with Cream Cheese Glaze

INGREDIENTS:

For the Cake:

1 cup unsalted butter (softened)

2 cups granulated sugar

5 large eggs (room temperature)

1 teaspoon vanilla extract

1 teaspoon almond extract (optional, for extra flavor)

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk (or whole milk with 1 tablespoon vinegar, let sit for 5 minutes)

1 cup sweetened shredded coconut

1 cup chopped pecans (toasted for extra flavor)

For the Cream Cheese Glaze:

4 oz cream cheese (softened)

1 cup powdered sugar

1/2 teaspoon vanilla extract

2–3 tablespoons milk (adjust for desired consistency)

DIRECTIONS:

Step 1: Preheat Your Oven

Preheat your oven to 325°F (165°C) . Grease and flour a Bundt pan or line it with parchment paper for easy removal.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

Step 3: Combine the Dry Ingredients

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

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Step 4: Fold in the Coconut and Pecans

Gently fold in the shredded coconut and toasted pecans, ensuring they’re evenly distributed throughout the batter.

Step 5: Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top with a spatula …