Italian Wedding Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or three 8-inch pans) and line the bottoms with parchment rounds.

In a medium bowl whisk together the all-purpose flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and electric hand mixer), cream the softened 1 cup butter and 1 1/2 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, mixing on medium speed and scraping down the bowl between additions. Mix in 2 tsp vanilla extract.

With the mixer on low speed, add the dry ingredients in three additions alternately with the 1 cup milk (begin and end with the dry ingredients). Mix until just combined—do not overmix.

Fold in the 1 1/2 cups shredded coconut and 1 cup toasted chopped pecans by hand with a spatula until evenly distributed.

Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula. Tap the pans gently on the counter to release any large air bubbles.

Bake in the preheated oven for 25–35 minutes (25–30 minutes for 9-inch pans; 30–35 minutes if using 8-inch pans or if pans are deeper), or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter and the tops are golden.

Remove cakes from the oven and let them cool in the pans on a wire rack for 10 minutes. Run a knife around the edge, then invert the cakes onto the rack, remove parchment, and cool completely, about 1 hour.

Combine 1/2 cup water and 1/4 cup granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and stir in 1 tsp rum or coconut extract, if using. Let cool slightly.

If desired, brush the cooled cake layers lightly with the syrup (about 1–2 tablespoons per layer) to add extra moisture.

Ensure the cream cheese (8 oz) and 1/2 cup butter are softened to room temperature. In a large bowl or the stand mixer bowl, beat the cream cheese and butter together on medium speed until smooth and fully combined, about 2–3 minutes.

Reduce speed to low and gradually add the 4 cups powdered sugar, about 1 cup at a time, mixing until incorporated. After all the sugar is in, increase speed to medium and beat until light and fluffy, about 2 minutes. Add 1 tsp vanilla extract and 1/4 tsp fine salt; mix to combine. If frosting is too thick, add 1–2 teaspoons milk; if too thin, add more powdered sugar 1/4 cup at a time to reach spreading consistency.

If you prefer a smoother finish, chill the frosting for 10–15 minutes and then beat briefly to regain spreadability.

Place one cooled cake layer on a cake plate or turntable. If you used simple syrup, brush the layer lightly. Spread about 1/3 of the frosting evenly over the first layer. Sprinkle a thin layer (about 2–3 tablespoons) of toasted coconut and chopped pecans over the frosting for texture (optional).

Top with the second cake layer and repeat if using three layers. Use the remaining frosting to crumb-coat the cake (a thin layer to seal crumbs); chill the cake 20 minutes, then apply a final even layer of frosting all over the cake.

Press the reserved 1/2 cup toasted coconut and chopped pecans around the base or onto the sides/top as garnish. Smooth the top and edges with an offset spatula or create decorative swirls with the back of a spoon.

Refrigerate the assembled cake for at least 30 minutes to set the frosting. Let sit at room temperature 20–30 minutes before slicing for best texture.