Italian Cream Cake Tell a Friend

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  • 1 sticks - butter
  • 1/2 cups - Crisco shortening
  • 2 cups - sugar
  • 5 - eggs, separated
  • 1 teaspoons - baking soda
  • 1 cups - buttermilk
  • 2 cups - flour
  • 1/2 teaspoons - salt
  • 1 cups - flaked coconut
  • 1 teaspoons - vanilla
  • Cream Cheese Frosting
  • 8 ounces - cream cheese, softened
  • 1/4 cups - butter, softened
  • 1 boxes - powdered sugar, 1 box = 3 to 4 cups
  • 1 teaspoons - vanilla
  • 1 cups - flaked coconut
  • 2 cups - finely chopped pecans
  • Directions:

    For Cake:
    Cream together the butter and shortening. Add sugar and beat until smooth. Add egg yolks and beat well.

    Mix baking soda into buttermilk. Mix salt into flour and add this to the egg mixture, alternately with buttermilk mixture.

    Beat egg whites in a separate bowl until stiff.

    Add coconut and vanilla to cake batter; then fold in the egg whites. Pour batter into 3 greased and wax-papered (wax paper placed on bottoms only of pans) 9-inch round cake pans.

    Bake in a 350 degree F oven for 20 to 25 minutes. Cool completely. Frost with cream cheese frosting.

    For Frosting:
    Cream together all frosting ingredients, adding coconut and pecans last. Spread frosting between cake layers and on top and sides of cake. Refrigerate cake until one-half hour before serving.

    Brief Description

    White coconut cake with cream cheese frosting filled with pecans and coconut.

    Main Ingredient:


    Category:  Cakes

    Cuisine:  Italian

    Prep Time: 1 hour(s)
    Cook Time: 25 min


    A recipe that's been around for decades - this is so rich and dense, just a small piece is plenty. It was our favorite cake for birthdays!


    Peggy Nelson (Mrs. Byron Nelson)

    Posted By:


    Posted On:

    October 10, 2017

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