Italian Cream Cake

by , Updated April 6, 2017
print This three-layer cake is a classic cake, made with coconut, chopped nuts, and a cream cheese frosting.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes



  1. Heat the oven to 350 F. Grease and flour 3 9-inch round layer cake pans.
  2. In a large mixing bowl with electric mixer, cream 1/2 cup butter, shortening, and 2 cups granulated sugar until light. Beat in the egg yolks.
  3. In another bowl, sift together the flour, salt, and baking soda. In a small bowl or cup, combine the buttermilk and vanilla.
  4. Add the flour mixture to the creamed mixture, alternating with the buttermilk and vanilla mixture. Stir in the coconut and 1 cup of finely chopped pecans. Using a clean bowl and beaters, beat the egg whites until soft peaks form. Fold into the cake batter.
  5. Divide the batter evenly among the 3 prepared layer cake pans and spread with a spatula.
  6. Bake for about 25 minutes, until the cake springs back when lightly touched with a finger. A toothpick will come out clean when inserted into the ceneter of a cake.
  7. Cool in pans on a rack for 10 minutes. Carefully remove the pans and Cool completely. Fill and frost with the cream cheese frosting, below.
  1. While the cake is cooling, beat the cream cheese and 1/2 cup of butter until light. Beat in the vanilla. Slowly beat in the powdered sugar, a little at a time. Beat until fluffy. Stir in 1 cup chopped pecans.
  2. Fill and stack the cake layers, then frost the top and sides.
  3. Store leftover cake in the refrigerator.

Serves 16

Calories per serving: 704
Fat per serving: 38.6


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