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4.6 from 59 votes

Italian Cream Cake

Author Divas Can Cook


  • 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
  • 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


  • 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)



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.