Three-Layer Citrus Italian Cream Cake with Coconut Pecan Frosting
A spectacular layered cake combining the bright flavors of lemon, orange, and grapefruit with traditional Italian cream cake elements. Rich cream cheese frosting enhanced with coconut milk creates an ultra-smooth texture, while toasted coconut flakes and pecans add delightful crunch. Orange marmalade between layers provides bursts of concentrated citrus flavor. Perfect for special celebrations, this impressive dessert balances sweet and tangy notes with luxurious texture. The generous amount of frosting allows for beautiful decorative touches, making it both a showstopper and crowd-pleaser.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter, at room temperaturevegan butter1:1dairy-freevegandairy-free
Use room temperature vegan butter for best creaming results
Full guide → - 1 ½ cups granulated sugar
- ½ cup brown sugar, light or dark
- 2 teaspoons pure vanilla extract
- ½ teaspoons pure almond extract
- 1 large lemon, zested and juiced
- 1 large orange, zested and juiced
- 1 large grapefruit, zested and juiced
- 5 large eggs, at room temperatureflax eggs5:5veganegg-freeeggs-free
Mix 5 tablespoons ground flaxseed with 15 tablespoons water, let sit 15 minutes
Full guide → - 1 cup full-fat coconut milk, shake can first, reserve remainder for frosting
- 14 ounce unsweetened flaked coconut, toasted, divided
- 1 ½ cups pecan pieces, toasted
- ¾ cup orange marmalade
- 2 8-ounce packages cream cheese, at room temperaturevegan cream cheese1:1dairy-freevegan
Choose a brand that whips well for best frosting texture
Full guide → - 1 cup butter, at room temperaturevegan butter1:1dairy-freevegandairy-free
Use room temperature vegan butter for best creaming results
Full guide → - ⅓ cup reserved coconut milk
- 2 pounds confectioner's sugar
- 3 teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
Instructions
- 1
Preheat oven and adjust rack to middle position
- 2
Grease and flour three round cake pans
- 3
Whisk together flour, baking soda, and baking powder
- 4
Cream butter, sugars, extracts, and citrus zest and juice until light and fluffy
- 5
Add eggs one at a time, beating after each addition
- 6
Add dry ingredients alternately with coconut milk, mixing just until combined
- 7
Gently fold in half of the toasted coconut
- 8
Divide batter evenly between prepared pans
- 9
Bake until toothpick comes out clean
- 10
Cool completely on cooling rack
- 11
Cream together cream cheese and butter until light and fluffy
- 12
Add reserved coconut milk, vanilla and almond extracts
- 13
Gradually add confectioner's sugar, beating until smooth
- 14
Place first cake layer bottom-side up on serving plate
- 15
Spread marmalade, then thick layer of frosting, top with pecans
- 16
Repeat layering with second cake
- 17
Add final layer, spread with marmalade and frosting
- 18
Apply thin crumb coat of frosting around entire cake
- 19
Refrigerate until frosting sets
- 20
Apply final thick coating of frosting
- 21
Press remaining toasted coconut onto sides and top with more pecans
Tips
Shake coconut milk can well before opening and reserve 1/3 cup for the frosting to ensure consistent texture throughout the recipe.
Toast coconut and pecans beforehand for deeper flavor - watch carefully as they can burn quickly.
The generous frosting recipe allows for decorative creativity and ensures enough coverage for the crumb coat and final layer.
Good to Know
Store covered at room temperature for 2 days or refrigerated for up to 1 week. Bring to room temperature before serving.
Cake layers can be baked 1 day ahead and wrapped tightly. Frosting can be made 2 days ahead and refrigerated. Assemble day of serving for best results.
Serve at room temperature for best flavor and texture. Cut with a sharp knife, wiping clean between slices.
Common Mistakes
Don't overmix the batter after adding flour to avoid tough cake texture
Ensure all ingredients are at room temperature for proper creaming and smooth frosting
Apply crumb coat first and chill before final frosting layer to prevent crumbs in final coating
Substitutions
Dairy-Free Swaps
Use room temperature vegan butter for best creaming results
Full guide →Choose a brand that whips well for best frosting texture
Full guide →Vegan Options
Mix 5 tablespoons ground flaxseed with 15 tablespoons water, let sit 15 minutes
Full guide →Nut-Free Alternatives
General Alternatives
FAQ
Can I make this cake without the citrus fruits?
Yes, but you'll lose the signature flavor profile. Replace the citrus juice with equal amounts of milk or buttermilk and add extra vanilla extract for flavor depth.
How long will this cake keep fresh?
The cake stays fresh for 2 days at room temperature or up to 1 week refrigerated when properly covered. The cream cheese frosting requires refrigeration in warm weather.
Can I freeze this cake?
Yes, unfrosted cake layers freeze well for up to 3 months wrapped tightly. Thaw overnight in refrigerator before frosting. Frosted cake can be frozen but texture may change slightly.