4 Min Read

Italian Cream Cake is a classic Southern dessert that boasts a rich, moist texture and delightful flavors of coconut and pecans.

This cake is perfect for special occasions and gatherings, offering a beautiful presentation and a delicious taste that is sure to impress.

With a creamy cream cheese frosting, this cake is both decadent and irresistible.


For the cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup shortening
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans

For the cream cheese frosting:

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (for garnish)
  • 1/2 cup sweetened shredded coconut (for garnish)


Preheat your oven to 350°F (175°C).

Grease and flour three 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large mixing bowl, cream together the butter, shortening, and granulated sugar until light and fluffy.

Add the egg yolks one at a time, beating well after each addition.

Stir in the vanilla extract.

Alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour mixture.

Mix until just combined.

Fold in the coconut and pecans.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold the egg whites into the batter.

Divide the batter evenly among the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

To make the frosting, beat the butter and cream cheese together until smooth and creamy.

Gradually add the powdered sugar, beating until smooth.

Stir in the vanilla extract.

Once the cakes are completely cool, spread frosting between the layers, on the sides, and on top of the cake.

Garnish with chopped pecans and shredded coconut.

Nutritional Facts

This Italian Cream Cake recipe yields approximately 12 servings.

Here are the nutritional facts per serving:

  • Calories: 650
  • Protein: 6g
  • Fat: 38g
  • Carbohydrates: 74g
  • Fiber: 2g
  • Sugars: 55g
  • Sodium: 320mg


Can I use a different type of nut instead of pecans?

Yes, you can substitute pecans with walnuts or almonds if you prefer. The flavor and texture will be slightly different but still delicious.

How should I store the cake?

Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers ahead of time. Wrap them tightly in plastic wrap and store them at room temperature for up to 2 days or freeze them for up to 3 months. Thaw before frosting.

Can I use a different type of frosting?

While cream cheese frosting is traditional, you can use buttercream frosting if you prefer. The cake will still be delicious with a different frosting.

Is there a way to make this cake gluten-free?

Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of the all-purpose flour. Ensure all other ingredients are gluten-free as well. Follow the same instructions for a delightful gluten-free Italian Cream Cake.

Share This Article
Leave a comment