Italian Cream Cake Recipe


This is one of the yummiest cakes I have ever tasted. I found this recipe online several years ago and we have changed it to fit our family. It is a great holiday recipe, but it is also the perfect dessert for a family get together, take to a life group, or deliver as a thank-you gift.

Ingredients for cake
1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup vegetable oil
1/2 cup shortening
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
2 cups all-purpose flour
1.5 cups flaked coconut
1.5 cups chopped pecans

Frosting Recipe
1 (8 ounce) package cream cheese, at room temperature
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup toasted coconut

1. Preheat oven to 325 degrees F. Grease three 9 inch, round cake pans (or use two pans and cut the finished cakes in half for four layers). Combine soda and buttermilk.
2. Cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
3. Beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites. Stir in 1 cup pecans and coconut.
4. Pour batter into prepared pans. Bake for 25 to 30 minutes.
5. Make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter, 1 teaspoon vanilla, and confectioners’ sugar.
6. Frost cake between layers, sides, and top.
7. Press chopped pecans into frosting on sides of cake. Sprinkle toasted coconut on top.


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