Decadent Italian Cream Cheese Cake

Serving: Best served slightly chilled or at room temperature with a hot cup of coffee or tea.

Storage: Store covered in the refrigerator for up to 5 days. Let it sit at room temperature for 15–20 minutes before serving.

Make-Ahead Tip: You can bake the cake layers a day ahead and store them tightly wrapped at room temperature. Frost just before serving.

Variations:

Coconut-Free: Omit the shredded coconut if preferred, or replace it with additional chopped nuts.

Sheet Cake Style: Bake the batter in a 9×13-inch pan for a single-layer version.

Add Pineapple: Mix ½ cup crushed pineapple (well-drained) into the batter for a tropical twist.

FAQ:

Can I use all butter instead of shortening?
Yes, though shortening helps give the cake a lighter texture. All butter will work but may result in a slightly denser crumb.

What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5–10 minutes before using.

Can I freeze this cake?
Yes! Freeze the cake layers (unfrosted) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before frosting.

This Italian Cream Cheese Cake is rich, festive, and absolutely indulgent—just the dessert to impress your guests or treat yourself to something extraordinary!