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.
I can use all-purpose flour?????? I am from Mexico and here no cake flour … there is only prepared cake box such as Duncan or Bethy Crocker…
Yes you can use all purpose flour but cake flour is best when making cakes but there are cakes made with all purpose flour all over the world so it can be used but like I said it’s not top choice when baking a cake.
If you can find CAKE FLOUR use it but it and use it!
If you can find CAKE FLOUR use it buy it and use it!
Cake flour? package? or all-purpose flour? .. sorry I do not understand. Thanks.
Use all purpose over a box of cake mix because the recipe is so complex you don’t want to destroy the chemical balance there’s only so much u can add to a box of cake mix that is already been completed as fare as ingredients that’s very risky and a sure way to mess up so I would say use all purpose flour
Hi Monique, OMG!!! I made this cake the other night, and it was sooooo moist and delicious – I had to take slices to my colleagues at work to get it out of my house (seriously)! I’m a chocoholic, so I typically can pass on anything that does not involve chocolate – not this cake! I only made one adjustment, I used all butter (no butter-flavored shortening). This recipe is definitely a keeper, thanks so much for sharing your family recipes!
absolutely DELISH!!!! super moist! girl, you know what you doing!! 5 stars!!!!
Made this as my sister in laws wedding cake. It was a 4 tier cake. This recipe is sooooo good and ive sent several people this site that just had to have it! Thanks so much!!
Hey Diva, this recipe looks so yummy abd moist….and fyi I LIVE for a moist cake lol….I wanted to know if this batter can be made as cupcakes?
Made these as cupcakes and they came out great. Baked them at 325 for 20min super moist and fluffy 🙂