Strawberry Italian Cream Pound Cake

 

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2½ cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• ½ cup finely chopped strawberries, well-drained
• ½ cup chopped pecans (optional)

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (for desired consistency)
• Extra chopped strawberries for garnish

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Directions

1. Prepare the Cake Batter:
   In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
2. Combine Dry and Wet Ingredients:
   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the creamed butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Stir in the vanilla extract, shredded coconut, chopped strawberries, and pecans (if using).
3. Bake the Cake:
   Pour the batter into a greased and floured bundt or tube pan. Bake at 325°F (160°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before removing.
4. Make the Frosting:
   In a medium bowl, beat the cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until fluffy. Add milk a tablespoon at a time to reach your desired consistency.
5. Frost and Decorate:
   Once the cake is completely cooled, frost the top and sides. Garnish with additional chopped strawberries just before serving.