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Italian Cream Cake


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Italian Cream Cake 0 Picture


  • Frosting:
  • 1/2 cup softened butter
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 1/2 cups coconut
  • 1/2 cup shortening
  • 5 eggs, separated
  • 2 cups all purpose flour
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 2 (8 oz) packages cream cheese
  • 3/4 cup soft butter
  • 6 cups confectioners sugar
  • 1 1/2 teaspoon vanilla
  • 3/4 cup chopped pecans



Step 1

Cream: butter, shortening and sugar til light and fluffy. Beat in egg yolks and vanilla.

Combine flour and soda; add to creamed mixture alternating with buttermilk. Beat just until combined. Stir in coconut and pecans.

Beat egg whites until stiff peaks. Fold 1/4 into batter, then fold remaining into batter. Pour into 3 greased and floured 9 inch round pans.

Bake 350 degrees for 20-25 minutes or until toothpick comes out clean.
Cool 10 minutes in pan and transfer to wire rack to finish cooling. When cool, frost and store in refrigerator.


Beat cream cheese and butter until smooth. Mix in sugar and vanilla and beat until fluffy. Add chopped pecans or only use on top of cake.


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