Recipe Detail

Italian Cream Cake

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 1 cups - buttermilk
  2. 1 teaspoons - baking soda
  3. 5 - eggs separated
  4. 2 cups - sugar
  5. 1 sticks - butter or margarine
  6. 1/2 cups - shortening
  7. 2 cups - flour
  8. 1 teaspoons - vanilla
  9. 1 cups - finely chopped pecans
  10. 2 cups - coconut
  11. 8 ounces - cream cheese softened
  12. 1 sticks - butter
  13. 1 teaspoons - vanilla
  14. 4 cups - powdered sugar
  15. - coconut for toasting, for topping


Combine baking soda and buttermilk and set aside.

Separate egg yolks from egg whites; beat egg whites in a large glass bowl until stiff and set aside.

Mix together sugar, butter, and shortening until fluffy. Add egg yolks one at a time, beating well after each one.

Add buttermilk (with baking soda) alternately with flour to the mixture; stir in vanilla.

Fold beaten egg whites into the batter; gently stir in the pecans and coconut.

Pour into three (greased and floured) round cake pans (8 or 9-inch pans). Bake at 325 F for 25-30 minutes or until lightly browned.
Let cool in pan on a cooling rack for 30 minutes before removing from pans. Allow to cool completely on cooling rack before frosting.

Mix cream cheese and butter with vanilla until smooth. Add powdered sugar 1 cup at a time until all is blended well. Refrigerate until ready to frost cake. Frost middles, top, and sides of cake.

In frying pan, toast coconut in a little butter (or toast coconut in oven on baking tray at 425 degrees F for about 5 minutes). Sprinkle toasted coconut on top of cake.

Alternatively, sprinkle more chopped pecans on top of cake, instead of the toasted coconut.

Store cake in fridge until ready to serve.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers