This Italian cream cake is a three-layer work of art, and an ideal cake to bake for a special occasion. The layers of coconut and pecan cake are filled with a rich cream cheese frosting. The toasted coconut and pecans provide the perfect finishing touch, making it a memorable dessert.
The classic Italian cream isn’t Italian. The cake probably originated in the Southern United States in the mid-1900s. A typical 3-layer Italian cream cake features a buttermilk cake with pecans, coconut, and a cream cheese frosting. Its fabulous combination of flavors and texture has made the Italian cream cake popular through the decades.
Buttermilk helps to give the cake its amazing texture, along with a combination of butter and shortening.
Recipe Variations
- Cupcakes – The batter and frosting can easily be converted to make cupcakes. Bake them for about 15 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The recipe makes 2 to 2 1/2 dozen cupcakes.
- Nuts – Instead of pecans, use walnuts or chopped hazelnuts.
- Gluten-Free – Replace the all-purpose flour with a gluten-free flour blend, such as a one-to-one or cup-for-cup.
- Fruit – Add moisture and texture with well-drained crushed pineapple or chopped dried fruit.
Classic Italian Cream Cake
An Italian cream cake is truly a work of art! Layers coconut-pecan cake are covered with a rich cream cheese frosting. Toasted pecans and coconut are the perfect finishing touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 18 servings 1x
- Category: Desserts, Cakes
Ingredients
- 1/2 cup butter
- 1/2 cup vegetable shortening
- 2 cups granulated sugar
- 5 large eggs (separated)
- 2 cups all-purpose flour (9 ounces)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 cup flaked coconut
- 1 cup finely chopped walnuts or pecans
For the Cream Cheese Frosting
- 12 ounces cream cheese, softened
- 1/2 cup butter, softened
- 3 teaspoons vanilla extract
- 5 1/2 cups powdered sugar, about 1 1/2 pounds
- 1/2 cup finely chopped pecans (toasted)
- 1/4 cup flaked or shaved coconut (toasted)
Instructions
- Heat the oven to 350 F.
- Grease and flour three 9-inch round layer cake pans.
- In a large mixing bowl with electric mixer, beat 1/2 cup of butter with the shortening and 2 cups of granulated sugar until light and fluffy. Beat in the egg yolks.
- In another bowl, combine the flour, salt, and baking soda; stir to blend thoroughly.
- In a small bowl or cup, combine the buttermilk and vanilla.
- 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.
- Divide the batter evenly among the 3 prepared layer cake pans and spread with a spatula.
- Bake the cake layers for about 25 minutes, or until the cake springs back when lightly touched with a finger. A toothpick will come out clean when inserted into the center of a cake.
- 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.
Frosting
- 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. At this point, you may add the toasted coconut and pecans to the frosting, or save them and sprinkle them over the cake after it is frosted.
- Fill and stack the cake layers, then frost the top and sides.
- Store leftover cake in the refrigerator.
