Italian Cream Cake Recipe

Introduction

Italian Cream Cake is a moist, flavorful dessert filled with shredded coconut and pecans, layered with creamy frosting. This classic cake is perfect for celebrations or any time you want a rich, decadent treat.

Ingredients

• ½ cup unsalted butter, room temperature
• ½ cup shortening
• 2 cups granulated sugar
• 5 large eggs, separated and room temperature
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 cup buttermilk, room temperature
• 1 ½ cups shredded coconut, divided
• 1 cup chopped pecans, divided
• 12 oz cream cheese, softened and room temperature (for frosting)
• ¾ cup unsalted butter, room temperature (for frosting)
• 6 cups powdered sugar (for frosting)
• 1 ½ tsp pure vanilla extract (for frosting)
• 2 cups shredded coconut, toasted (for garnishing)
• ½ cup chopped pecans (for garnishing)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
2. Step 2: In a large bowl, cream together the butter, shortening, and sugar until the mixture is light and fluffy.
3. Step 3: Beat in the egg yolks one at a time, then add the vanilla extract and mix well.
4. Step 4: In a separate bowl, whisk together the flour and baking soda.
5. Step 5: Alternately add the flour mixture and buttermilk to the butter and egg mixture, starting and ending with the flour. Mix just until combined.
6. Step 6: In another clean bowl, whip the egg whites until stiff peaks form.
7. Step 7: Gently fold the whipped egg whites, half of the chopped pecans, and half of the shredded coconut into the batter.
8. Step 8: Divide the batter evenly among the prepared pans and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
10. Step 10: To make the frosting, beat the softened cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract, beating until smooth and creamy.
11. Step 11: Spread frosting over the first cake layer, top with the second layer, frost again, then add the final cake layer and cover the entire cake with the remaining frosting.
12. Step 12: Toast 2 cups of shredded coconut in a 325°F (160°C) oven for 3–4 minutes until golden. Press the toasted coconut and remaining chopped pecans onto the sides of the cake for garnish.

Tips & Variations

• For extra moisture, substitute half the buttermilk with plain yogurt.
• Use toasted pecans inside the batter for a deeper nutty flavor.
• If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk, letting it sit for 5 minutes.
• Try adding a touch of cinnamon or nutmeg to the batter for a warm spice note.

Storage

Store this cake in an airtight container in the refrigerator for up to one week. Let it come to room temperature before serving for the best flavor and texture. You can also freeze the cake tightly wrapped for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without coconut?

Yes, you can omit the coconut if you prefer, but it is a key ingredient for the traditional flavor and texture. Consider adding extra chopped pecans or a bit of orange zest for a different twist.

What can I use instead of shortening?

You can replace shortening with an equal amount of unsalted butter for a richer flavor, though it may slightly affect the cake’s texture.

Italian Cream Cake Recipe

Print Recipe

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4.8 from 221 reviews

This classic Italian Cream Cake is a moist and flavorful dessert featuring a tender cake layered with shredded coconut and chopped pecans, frosted with a rich cream cheese and buttercream frosting. Perfect for celebrations or a special treat, this cake combines the textures of toasted coconut and crunchy pecans for an irresistible finish.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Cake:

• ½ cup unsalted butter, room temperature
• ½ cup shortening
• 2 cups granulated sugar
• 5 large eggs, separated and room temperature
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 cup buttermilk, room temperature
• 1 ½ cups shredded coconut, divided
• 1 cup chopped pecans, divided

For the Frosting:

• 12 oz cream cheese, softened and room temperature
• ¾ cup unsalted butter, room temperature
• 6 cups powdered sugar
• 1 ½ tsp pure vanilla extract

For Garnishing:

• 2 cups shredded coconut, toasted
• ½ cup chopped pecans

Instructions

1. Prepare Pans and Preheat Oven: Grease and flour three 9-inch round baking pans, then preheat the oven to 350°F (175°C), ensuring an even baking temperature for all layers.
2. Cream Butter, Shortening, and Sugar: Using a handheld or stand mixer, beat together the butter, shortening, and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender crumb.
3. Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time along with the vanilla extract until fully combined, enriching the batter and adding flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to ensure even distribution of the leavening agent.
5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the flour mixture and buttermilk alternately to the butter and egg yolk mixture, mixing just until combined each time to avoid overmixing which can toughen the cake.
6. Whip Egg Whites: In a clean bowl, whisk the separated egg whites until stiff peaks form, which will help provide lightness to the cake.
7. Fold in Egg Whites, Pecans, and Coconut: Gently fold the whipped egg whites, along with half of the chopped pecans and shredded coconut, into the batter to maintain the airy texture.
8. Divide Batter and Bake: Evenly divide the batter among the prepared pans and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
9. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely before frosting.
10. Make Frosting: Beat together the softened cream cheese and unsalted butter until fluffy. Gradually beat in powdered sugar and vanilla extract until smooth and fluffy.
11. Assemble the Cake: Spread frosting over the top of one cake layer, place the second layer on top, spread frosting over it, then add the final layer. Frost the entire cake, covering the top and sides evenly.
12. Toast Coconut: Toast 2 cups of shredded coconut in a 325°F (163°C) oven for 3 to 4 minutes until golden and fragrant, stirring occasionally to prevent burning.
13. Garnish the Cake: Press the toasted coconut and remaining ½ cup chopped pecans onto the sides of the frosted cake to finish the decoration.
14. Storage: Store the cake or any leftovers covered in the refrigerator for up to one week to maintain freshness.

Notes

• Make sure all ingredients are at room temperature for best results.
• Do not overmix the batter after adding flour to keep the cake tender.
• Use fresh coconut and pecans for the best flavor and texture.
• To toast coconut evenly, spread in a thin layer and watch closely to prevent burning.
• Allow the cake layers to cool completely before frosting to avoid melting the frosting.
• This cake can be made a day ahead; keep it refrigerated and bring to room temperature before serving.

Keywords: Italian Cream Cake, cream cheese frosting, coconut cake, pecan cake, layered cake, party cake