Italian Cream Cake


  • 5 eggs, seperated
  • 1 cup butter, softened
  • 1 2/3 cups sugar
  • 1 1/2 tsp vanilla extract
  • 2 cups ap flour
  • 3/4 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup buttermilk
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans, toasted
  • For the frosting
  • 12 oz cream cheese, softened
  • 6 tbs butter, softened
  • 2 1/4 tsp vanilla extract
  • 5 2/3 cups confectioners sugar
  • 3-4 tbs heavy cream
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup flaked coconut, optional
  • Place egg whites in a small bowl and let stand at room temperature for 30 minutes.
  • Preheat the oven to 350 degrees.
  • Line bottoms of three greased 9 inch round baking pans with parchment paper, then grease paper.
  • In a large bowl, cream butter and sugar until light and fluffy, then add egg yolks one at a time, beating well after each addition.
  • Beat in vanilla.
  • In another bowl, whisk flour, baking soda and salt, then add to the creamed mixture alternatively with buttermilk, beating well after each addition, then fold in the coconut and pecans.
  • With clean beaters, beat egg whits on medium speed until stiff peaks form.
  • Gradually fold into the batter, then transfer to the baking pans.
  • Bake for 20-25 minutes or util a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes, then remove from pans and cool completely on wire racks.
  • For the frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth.
  • Gradually beat in confectioners sugar and enough cream to reach spreading consistency.
  • Spread frosting between layers and over top and sides of caked.
  • Sprinkle with pecans and coconut if desired.
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