You can ALWAYS find an Italian cream cake at my family holiday shindigs. I think everyone in my family has my grandma Barb’s highly requested Italian Cream cake recipe (and now so do you, welcome to the family!) so it really doesn’t matter who brings it. This recipe is fail-proof and always comes out tasting fabulous!
The cake itself is soft and moist with a super yummy vanilla-coconut-butter flavor. The frosting is a regular cream cheese frosting with coconut and pecans added to compliment the Italian cream cake. It’s delish and even if you don’t like coconut, I bet you’ll still love this cake!
My husband is such a coconut hater. He likes the taste of coconut but not the texture so I make sure to use finely shredded coconut and then process it to break up the flakes even more when I’m making it for him.
Italian cream cake is such a lovely, elegant and delicious cake. FYI: It’s also sometimes called Italian wedding cake or hummingbird cake in case someone gives you the side eye when you talk about how amazing you are at making Italian cream cakes : ) It’s so easy to make that there is really no reason to wait until a special occasion to . Make it today, just because.
Watch me make this Italian Cream Cake from start to finish!!
The Recipe
Italian Cream Cake
By Divas Can Cook
Ingredients
- CAKE
- ½ cup butter-flavored shortening
- ½ cup butter, softened
- 2 cups white sugar
- 5 eggs, separated (room temperature)
- 3 teaspoons real vanilla extract
- 2 cups cake flour
- 1½ teaspoons baking soda
- 1 cup real buttermilk, (room temperature)
- 1½ cup finely shredded sweetened coconut flakes
- FROSTING
- 16 oz cream cheese, room tempt.
- ½ cup butter, softened
- 4 cups confectioners sugar
- 2 teaspoons vanilla
- 1½ cups finely shredded sweetened coconut
- 1½ cups pecans pieces
Instructions
- Preheat oven to 325.
- Grease and flour three 9-inch round cake pans. Set aside.
- In a large bowl cream together shortening, butter and sugar.
- Add egg yolks one at a time, beating well after each addition.
- In a separate bowl combine flour and baking soda.
- Alternate adding the buttermilk and flour into the sugar mixture. Starting and ending with the buttermilk. Be sure to mix well after each addition.
- Stir in vanilla.
- In a separate bowl, beat egg whites until stiff peaks form.
- Fold egg whites into batter.
- Stir in coconuts and pecans.
- Pour batter into prepared pans and bake for 25-27 minutes.
- Remove from oven and let cakes sit in pans for 5 minutes before removing from pans and placing on a cooling rack to finish cooling.
- Make the frosting by creaming together cream cheese, butter, vanilla and confectioners sugar.
- Stir in coconut and pecans.
- Frost & decorate cooled cake layers as desired (see video to see how I frost and decorated)
Notes
Store in the fridge. Remove and let come to room temperature before serving.
Afternoon Ms. Diva. I have made this cake twice and everytime I wow my friends and co-workers. This cake is absolutely delicious. That frosting is on a level 10 my friend. I’m making apple butter today. I’ll let you know how I did with that.
Hey Diva. I baked this Italian cream cake yesterday and girlfriend I outdid myself. Everything came out perfect. That frosting is the bomb girl. I pasteurized my coconut also. I enjoyed them better. Could this cake be baked with all purpose flour instead of cake flour? Never used cake flour untill I baked this cake. Luv this recipe. Still wanna know the release date of your cookbook. Gotta have that cookbook NOW!!
Question I don’t have cream cheese can I make just regular buttercream icing for it and I don’t have butter flavored shortening it’s just regular will that be ok
Very good recipe, So delicious ???? I am happy I found this post.
I love this cake! Thanks for the recipe. I made it for work once last month and it’s my third time making it because they keep asking for it. Love it
I just made this cake (and infact still need to ice it) but th cooking time was way off for me. It was definitely raw when I went to flip it. I followed the recipe exact. Perhaps my oven rack is too high? Or maybe just an issue with my oven? Now I’m nervous I might’ve dried it out. Hopefully not as I’m super excited to try it.
Love your recipes! Your red velvet is a hit..I took your advice and used mocha flavored coffee. I do have a question for this cake you say use “REAL BUTTERMILK”. I usually make mine instead of buying it. Does it have to be store bought buttermilk?