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Italian Cream Cheese Cake


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Italian Cream Cheese Cake 0 Picture


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs, separated
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans.
  • Cream Cheese Frosting
  • 2 packages (one 8 ounces, one 3 ounce)
  • 3/4 cup butter, softened
  • 6 cups powdered sugar
  • 1 1/2 tsp vanilla
  • 3/4 cup chopped pecans



Step 1

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the egg yolks and vanilla. Combine the flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in the coconut and pecans.

In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter; then fold in remaining whites. Pour into three greased and floured 9-inch round baking pans.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until smooth. Beat in powdered sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

Yield: 12 servings.


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