Ingredients Italian Cream Pound Cake
For the Cake:
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 1 tsp coconut extract (optional)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (plus more for topping)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 ½ cups powdered sugar
- 2–3 tbsp milk or heavy cream
- ½ tsp vanilla extract