Italian Cream Cake

Prepare to be transported to dessert paradise with an irresistible Italian Cream Cake. Indulge in layers of moist cake infused with delicate flavors and textures. The heavenly combination of butter, sugar, and buttermilk creates a melt-in-your-mouth experience. Topped with a creamy cream cheese frosting, this cake is elegantly finished with a sprinkle of coconut. Let this divine treat satisfy your sweetest cravings.



  • 1/2 cup butter
  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 5 egg yolks
  • 2 cups flour, sifted
  • 2 teaspoons baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1-1/2 cups coconut
  • 1 cup pecans, chopped
  • 5 egg whites, stiffly beaten


  • 1 pound cream cheese, room temperature
  • 1 cup butter, room temperature
  • 2 teaspoons vanilla
  • 2 pounds powdered sugar
  • 1-1/2 cups coconut (for dusting cake)


To make the cake, cream together the butter, shortening, and sugar until the mixture is smooth. Add the egg yolks and beat well. Combine the sifted flour with the baking soda and add it to the creamed mixture alternately with the buttermilk. Stir in the vanilla, coconut and pecans. Fold in the stiffly beaten egg whites. Pour into three 8-inch pans lined with wax paper, greased and lightly floured. Bake at 300°F to 325°F for approximately 35 minutes or longer, or until layers test done. (For this cake, it is best to bake at low temperature for a longer period of time.) Cool. Remove from pans and brush off the loose crumbs.

To make the frosting, beat the cream cheese, vanilla and butter until smooth. Add powdered sugar to taste and to the desired consistency. Beat until smooth. Put layers together with the frosting and cover the top. Dust with coconut flakes. This richly decadent recipe is great for wedding receptions and other special occasions.

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