Strawberry Italian Cream Pound Cake

Ingredients:

For the Cake

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup vegetable oil
• 2 1/2 cups granulated sugar
• 5 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1/2 cup strawberry puree (fresh strawberries blended smooth)
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk, room temperature
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans or walnuts

For the Cream Cheese Frosting

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 3 to 4 cups powdered sugar
• 2 tablespoons strawberry puree (optional, for flavor and color)

Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
2. In a large bowl, cream butter, oil, and sugar until light and fluffy (about 4–5 minutes).
3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. Blend in the strawberry puree until fully incorporated.
5. In a separate bowl, whisk together flour, baking soda, and salt.
6. Add dry ingredients to the batter alternately with buttermilk, beginning and ending with dry ingredients. Mix just until combined.
7. Fold in shredded coconut and chopped nuts.
8. Pour batter evenly into prepared pan and smooth the top.
9. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Cream Cheese Frosting

1. Beat butter and cream cheese until smooth and creamy.
2. Add vanilla extract and strawberry puree if using.
3. Gradually add powdered sugar until desired consistency is reached.
4. Frost the cooled cake or drizzle over the top.

Tips

• Use fresh strawberries for the best flavor.
• Lightly toast the coconut for added depth.
• This cake stores well in the refrigerator for up to 5 days.