Prep Time
Cook Time
1h 10m
Ready In

"I used to make an Italian Cream Cake prior to making this particular recipe for many years that I swore was the best. Well I was wrong, because since I had the good luck in finding this recipe I've no longer gone back to the older cake recipe. Found it in "Taste of the South" magazine some 5 - 6 years ago. It's one of Trisha Yearwood's family recipes that was featured. I'm not even sure if she's given it in her cooking TV show. I've added a couple of little changes that I believe gave it a couple of extra points. But anyway, this cake is unsurpassed perfection on a plate and one I know I will treasure for many years."

Original is 12 servings
  • Garnish


  • Serving Size: 1 (195.4 g)
  • Calories 734.3
  • Total Fat - 38.9 g
  • Saturated Fat - 16.3 g
  • Cholesterol - 140.3 mg
  • Sodium - 257.5 mg
  • Total Carbohydrate - 91.4 g
  • Dietary Fiber - 2 g
  • Sugars - 73.7 g
  • Protein - 8 g
  • Calcium - 69.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350-degrees Fahrenheit.

Step 2

Grease and lightly flour three (9") round cake pans. Set aside.

Step 3

In a bowl, sift flour and soda together and set aside.

Step 4

Beat butter and shortening with sugar at medium speed with an electric mixer for approximately 5 minutes, or until fluffy. Add egg yolks one at a time, beating well after each addition. With the mixer on medium speed, add flour and buttermilk alternately, beginning and ending with buttermilk. Add vanilla, coconut, and pecans, and stir well to incorporate.

Step 5

In a separate bowl with clean beaters, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter, just until blended. Pour batter into prepared pans.

Step 6

Bake for 25 minutes. Test for done-ness by touching the top of cake with your finger. Cake is done if it bounces back up. Cool layers on wire racks sprayed with cooking spray to prevent sticking.

Step 7

When cake has cooled completely. spread frosting between layers and on sides and top of cake. Garnish with pecans or coconut, if desired.


Step 8

Beat cream cheese and butter at high speed with an electric mixer until fluffy. Reduce speed to medium and add sugar, vanilla and coconut extracts. Beat well until frosting is smooth.


  • 3(9") round cake pans

5 Reviews

dienia b

Mr picky destroyed this one he really liked it , this is best material


review by:
(19 Dec 2019)


O.M. G. I mean it, I really do! This is probably the best cake I've ever had. The cake is almost a sponge - so soft and moist... And the icing? Heaven. I made a small 6 inch layer cake for us, and the rest into cupcakes for work. The office was completely silenced except for grunts of delight. Yes, this is definitely blue ribbon material. Thanks for posting! Made for SWT 2019 - The Traveling Tastebuds. TEN STARS!!!


review by:
(19 Jul 2019)

Chef Potpie

This cake is like nothing else I've ever baked. The flavor is extraordinary. Tonight my grown daughter requested this for her birthdays from now on. I would give this 10 stars if I could! I will keep this recipe and never even try another, there is no need. Thanks for posting this, Nat! Made for Susie's World Tour 2019 - Sue Chefs


review by:
(16 Jul 2019)


This cake is nothing short of amazing! We loved every bite. Into my keepers it goes!


review by:
(7 Jan 2018)


This cake is outstanding! I loved the nuts in the cake and the frosting was excellent. It was so moist and delicious and everyone that had a piece loved it so much!


review by:
(9 Apr 2015)

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