Italian Cream Cake

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #2267

November 09, 2011

"This is a very nice cake. I get asked to make this cake for many occasions, especially anniversary’s."

Original is 12-16 servings


  • Serving Size: 1 (222.5 g)
  • Calories 851.5
  • Total Fat - 39.6 g
  • Saturated Fat - 17.2 g
  • Cholesterol - 121.7 mg
  • Sodium - 294.3 mg
  • Total Carbohydrate - 118.3 g
  • Dietary Fiber - 3.6 g
  • Sugars - 101.9 g
  • Protein - 12 g
  • Calcium - 224.5 mg
  • Iron - 1.5 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees.

Step 2

Grease and flour two 9-inch round baking pans; set aside.

Step 3

In a large mixing bowl, cream the butter and shortening until well blended.

Step 4

Add the sugar and beat until fluffy.

Step 5

Beat in the egg yolks and beat until well blended; about 1-2 minutes.

Step 6

Add the cake flour and baking soda alternately with the buttermilk into the egg-sugar mixture; add in the vanilla and mix well.

Step 7

Stir in the coconut and pecans.

Step 8

In another bowl, mix the egg whites until stiffly beaten.

Step 9

Fold the stiffly beaten egg whites into the batter until blended.

Step 10

Divide the cake batter into the prepared pans.

Step 11

Bake for 25 minutes or until toothpick inserted in center comes out clean.

Step 12

Cool cake in the pans for 10 minutes; remove cake from pans and cool completely on wire racks before frosting the cake.

Step 13

Cream Cheese Frosting:

Step 14

In a medium bowl, mix the cream cheese and butter until blended.

Step 15

Add the powdered sugar and vanilla and beat until light and fluffy.

Step 16

Spread frosting between the layers of cake and then frost sides and top; Sprinkle pecans on top of cake.


No special items needed.

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