This gorgeous Bundt cake with an Italian flair is sure to be the life of the party. This luscious confection, which combines the delicious tastes of cream cheese, toasted coconut flakes, and pecans, will elevate your tea party experience. The outcome is a deliciously sweet and aromatic Bundt cake that goes well with formal tea parties and makes a wonderful afternoon snack.

You may use whatever cake tin you choose for this recipe, but we really like the Nordic Ware 75th Anniversary Braided Bundt Pan because of its gorgeous interwoven mold pattern, which gives our Bundt cake a distinctive form. This Italian cream Bundt cake will amaze your loved ones and make your special events even more unforgettable.

There will be 13 to 15 servings after 25 minutes of prep and one hour and twenty minutes of cooking.

Ingredients:

One and a half cups softened unsalted butter
8 ounces of softened cream cheese
Two cups of sugar, granulated
One cup of tightly packed light brown sugar
One and a half tablespoons of kosher salt
Five big eggs at room temperature
One tablespoon of vanilla extract
Three cups of all-purpose flour
One-half teaspoon of baking powder
One cup of coarsely chopped toasted pecans
One cup of toasted, sweetened flaked coconut
Sugar for confectioners to garnish

Instructions:

Beat butter and cream cheese in the bowls of a stand mixer fitted with the paddle attachment on medium speed for three to four minutes, or until creamy.
Turn the mixer up to high and add the salt, brown sugar, and granulated sugar. Beat for ten minutes, pausing occasionally to scrape down the sides of the bowl.
One egg at a time, add them, beating thoroughly after each addition. Mix in the vanilla.
Mix the flour and baking powder together in a medium-sized mixing basin. Beat the flour mixture into the butter mixture gradually while running the mixer on low speed until it is well blended. Add coconut and pecans and beat.
Grease a 12- to 15-cup Bundt cake pan with flour-infused baking spray. Using a cooking spoon, transfer batter into the pan that has been prepared. Although the batter will reach around 1 inch of the top of the pan, overflow may be avoided by baking at the lower temperature (150°C or 300°F) as instructed.
Put the pan in the cold oven on the center rack. A wooden pick inserted close to the middle should come out clean after baking at 150°C or 300°F for around one hour and twenty minutes.
Give the pan ten minutes to cool. Turn the cake over and allow it to cool fully on a cooling rack. If desired, garnish with confectioners' sugar.