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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - Sugar
  • 1 sticks - Butter
  • 1/2 cups - Shortening
  • 2 cups - Flour
  • 1 teaspoons - baking soda
  • 1 cups - Buttermilk
  • 1 teaspoons - vanilla
  • 5 - Eggs, separated
  • 1 cups - Chopped Pecans
  • 2 cups - Coconut
  • Frosting
  • 8 ounces - Cream Cheese
  • 1 sticks - Butter
  • 1 teaspoons - Vanilla
  • 1 boxes - Powdered Sugar
  • - Coconut
  • Directions:

    Mix sugar, butter, and shortening til fluffy. Add buttermilk, vanilla, baking soda and flour and mix well.

    Separate eggs, and add egg yolks, one at a time.

    In a separate bowl, beat egg whites until stiff. Fold beaten egg whites with pecans and coconut into batter.

    Pour into three (greased and floured) round cake pans (9 or 10-inch pans). Bake at 325 F for 25-30 minutes. 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, and 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 for 5 minutes or so). Sprinkle toasted coconut on top of cake.

    Store cake in fridge until ready to serve.

    Brief Description

    A delicious coconut flavored cake!

    Main Ingredient:


    Category:  Cakes

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 30 min


    Leslie Weehunt

    Posted By:


    Posted On:

    March 4, 2012

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