Description
This classic Italian Cream Cake is rich, moist, and packed with coconut, pecans, and tangy cream cheese frosting — a show-stopping dessert for any celebration.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 1 tsp vanilla extract (for frosting)
- 4 cups powdered sugar (for frosting)
- 1/2 cup chopped pecans (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Cream butter, shortening, and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition.
- In a separate bowl, sift together flour and baking soda. Add to creamed mixture alternately with buttermilk, mixing well.
- Stir in vanilla, coconut, and chopped pecans.
- In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
- Divide batter evenly between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add vanilla, then gradually beat in powdered sugar until fluffy.
- Frost cooled cake layers and sides, then sprinkle with additional chopped pecans.
Notes
For best flavor, make the cake a day ahead to let the flavors meld beautifully.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Italian cream cake, coconut, pecans, cream cheese frosting, celebration cake