Italian cream bundt cake from Ultimate Pound Cakes: Classic Recipe Collection (page 62) by Phyllis Hoffman DePiano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MollyPellecchia on February 13, 2021

    Baked half the recipe in a dark 12 cup bundt pan. Needed exactly 1 hour in the oven. Moist rich bundt - delicious.

  • MollyPellecchia on February 04, 2021

    Metric conversions from bakefromscratch.com 340g butter, 225g ccheese, 400g sugar, 220g lgtbr sugar, 375g flour, 113g pecans, 50g coconut.

  • Lepa on March 14, 2018

    This cake turned out so well. It is a buttery pound cake and the bits of coconut and toasted pecans round out the flavor and texture very well. My son said this was one of the best cakes I have made.

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