Here’s a Weight Watchers (WW) friendly recipe for Italian Cream Cake that balances rich flavors with lighter ingredients, making it a delicious dessert option while keeping points in check. This cake features a tender, moist base made with coconut and pecans, layered with a creamy frosting that brings the classic Italian dessert flavors to your table without all the guilt.

WW Italian Cream Cake Recipe

Ingredients:

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar substitute (like Stevia or Swerve, adjust to taste)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup light butter, melted
  • 3 large egg whites
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk (or a mix of 1/2 cup milk with 1/2 tsp vinegar to sour it)
  • 1 cup shredded unsweetened coconut
  • 1/2 cup chopped pecans

For the Cream Cheese Frosting:

  • 8 oz reduced-fat cream cheese, softened
  • 1/4 cup light butter, softened
  • 2 cups powdered sugar substitute (like Swerve)
  • 1 tsp vanilla extract
  • 1-2 tbsp unsweetened almond milk (or skim milk) for consistency

Instructions:

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar substitute, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, mix the unsweetened applesauce, melted light butter, egg whites, vanilla extract, and buttermilk until smooth.
  4. Combine Wet and Dry: Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
  5. Add Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans until evenly distributed throughout the batter.
  6. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The edges should start to pull away from the sides of the pans.
  7. Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
  8. Prepare the Frosting: While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened reduced-fat cream cheese and light butter together until creamy. Gradually add the powdered sugar substitute and continue beating until smooth. Add the vanilla extract and 1-2 tablespoons of almond milk as needed to achieve a spreadable consistency.
  9. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Carefully place the second layer on top and frost the top and sides of the cake with the remaining frosting.
  10. Garnish (Optional): For a finishing touch, you can sprinkle additional chopped pecans or shredded coconut on top of the frosted cake for added texture and flavor.

WW Points: This Italian Cream Cake comes in at approximately 6-8 points per slice, depending on the specific ingredients and portion size. To ensure accuracy with your points, you can input your specific brands and ingredients into the WW recipe builder.

This WW Italian Cream Cake is a delightful dessert that brings the classic flavors of an Italian cream cake into a lighter, healthier version. With its moist, tender cake layered with creamy frosting, it’s perfect for special occasions or as a sweet treat without straying too far from your WW goals! Enjoy a slice of this indulgent cake guilt-free!