Omggggg! This looks sooooo good! 
Italian Cream Pound Cake with Cream Cheese Glaze
Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 cup buttermilk
1 cup shredded sweetened coconut
1 cup chopped pecans
For the Cream Cheese Glaze:
4 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk (adjust for desired consistency)
½ cup toasted pecans, for garnish
½ cup toasted coconut flakes, for garnish
Directions:
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in vanilla extract and almond extract (if using).
Alternately add the flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the shredded coconut and chopped pecans. Do not overmix to maintain the cake’s tender texture.
Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before glazing.
In a bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and milk until the glaze is creamy and pourable.
Drizzle the glaze over the cooled cake and sprinkle with toasted pecans and coconut flakes for added texture and flavor.
Prep Time: 20 minutes | Cooking Time: 60-70 minutes | Total Time: 1 hour 30 minutes
Kcal: 420 kcal | Servings: 12
Omggggg! This looks sooooo good!
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