Grandma Barb’s Italian Cream Cake
Watch me make this Italian Cream Cake from start to finish!!
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 flak, even more, when I’m making it for him.
Italian cream cake is such a lovely, elegant, and delicious cake. It’s so easy to make that there is really no reason to wait until a special occasion too. Make it today, just because.
Get the Recipe: Italian Cream Cake
Ingredients
- CAKE
- 1/2 cup butter-flavored shortening
- 1/2 cup butter, softened
- 2 cups white sugar
- 5 eggs, separated (room temperature)
- 3 teaspoons real vanilla extract
- 2 cups cake flour
- 1 1/2 teaspoons baking soda
- 1 cup real buttermilk, (room temperature)
- 1 1/2 cup finely shredded sweetened coconut flakes
- FROSTING
- 16 oz cream cheese, room tempt.
- 1/2 cup butter, softened
- 4 cups confectioners sugar
- 2 teaspoons vanilla
- 1 1/2 cups finely shredded sweetened coconut
- 1 1/2 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)
Video
Notes
Store in the fridge. Remove and let come to room temperature before serving.
May i know what do You mean by sweetened coconut?
Ia it a fresh shreadded coconut?
I have been trying to find a good ITC recipe for years. The problem I run into is that they always end up coarse and slightly dry. I’m going to try this for Thanksgiving.
p.s.
I guess you know you look like Jennifer
Making this for my sisters birthday tomorrow! Ok I don’t have enough round pans and I just live love love cooking with my bundt cake pan. Will this batter do okay in that? I know I’ll need to adjust my cook time but just wondering if you’ve made it like this before?
PS
My baby girl says “Mom she sounds so happy”
I’m so gonna try this! I love your blog and youtube channel. I turn to your blog to get ideas for new recipes to try. Love it! Can you post a recipe on blondies?
I can’t believe I stumbled upon this recipe. There’s this cake maker I know who makes this came and calls it a butter pecan cake. No matter how many butter pecan recipes I look up I can’t come close to is. It’s so rich and light. Wait for the kicker. It’s 2 layers (not your 3) and costs $60 & up. No decorations, no flair just two layers of this moist deliciousness and this awesome frosting.
I am 100% convinced this is the exact cake he’s been making and I’m in awe right now. I’m making this this weekend, i can’t wait.
Okay, I tried this recipe for my moms birthday and let me tell y’all, it was DELICIOUS!!! Yum, Yum, Yum Lol Thank you so much for sharing your wonderful and tasty recipe with us. 🙂