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4.6 from 59 votes

Italian Cream Cake

Author Divas Can Cook

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

Add toasted pecans and toasted coconuts to the garnish the cake if desired.
Store in the fridge. Remove and let come to room temperature before serving.