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Italian Cream Cake

A classic Italian dessert with a rich, creamy texture and a hint of coconut.
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Preparation Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Italian
Servings: 12 servings
Calories: 600 kcal

Ingredients 

Cake Ingredients

  • 2 cups sugar
  • ½ cup butter softened
  • ½ cup shortening
  • 5 egg yolks
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 5 egg whites beaten stiffly

Frosting Ingredients

  • 1 package cream cheese softened, 8 oz
  • ¼ cup butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Instructions 

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, cream together the sugar, butter, and shortening until light and fluffy. Add egg yolks one at a time, beating well after each addition.
  3. Combine the flour and baking soda; add to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in 1 teaspoon vanilla and coconut.
  4. In a separate bowl, beat egg whites until stiff peaks form; fold into batter. Pour batter into prepared pans.
  5. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
  6. For the frosting: In a large bowl, beat cream cheese and butter until smooth. Gradually beat in powdered sugar and 1 teaspoon vanilla. Stir in pecans.
  7. Spread frosting between layers and over top and sides of cake.

Nutritional Value

Calories: 600kcal | Carbohydrates: 75g | Protein: 6g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 300mg | Potassium: 150mg | Fiber: 2g | Sugar: 55g | Vitamin A: 500IU | Calcium: 100mg | Iron: 2mg

Keywords

Cake, Cream, Italian
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