Italian Cream Cake Recipe


All good bakers, let’s have a moment of silence for the Italian cream cake’s awesomeness. All new bakers, join in too because you’ll be a pro once you get this baby on your table and enjoy the cheers (and empty plates) it brings.

This cake is a wow-er. A wow-zer. A “what in the world did you do there?” kind of thing. And you’ll see why it should only be made for special occasions when you get to the ingredients.

It would kill you if you ate it more than that.

All I can do is recommend that you just close your eyes and eat it and don’t think about the calories. Why ruin such a good thing?

I know this isn’t truly the easiest recipe I’ve ever posted. But I hope you’ll stay with me on it. Every once in awhile we have those times when we need something amazing. And this is just the thing.

If you’re new to baking, I believe you can do this. See below for some links to helpful videos for how to work with egg whites if you’ve never done that. And of course, if you have ANY questions at all, I’m only an email or a comment away.


1/2 cup unsalted butter softened

1/2 cup vegetable shortening

2 cups granulated sugar

6 egg yolks

2 cups self rising flour

1 cup chopped pecans

1 cup milk

1 teaspoon vanilla

2 cups sweetened shredded coconut, divided

6 egg whites beaten to stiff peaks

For the frosting

1/4 cup butter softened

8 ounces cream cheese at room temperature

1 pound powdered sugar

1 teaspoon vanilla

1/2 cup chopped pecans


Preheat the oven to 350.

Grease and flour 3 8-inch cake pans. Set aside.

In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well.

Add the egg yolks and mix well.

Sift the flour and add into the sugar and butter mixture one-third at a time, alternating with the milk.

Stir in the vanilla, 1 cup of coconut and the pecans.

Fold in the egg whites carefully until no pockets remain.

Divide evenly between the three prepared pans.

Bake 25 minutes and turn out to a wire rack to cool completely

While the cakes bake, sprinkle one cup of coconut on a baking sheet and toast it in the oven alongside your cakes until brown and nutty, about 8 to 10 minutes. Stir it every couple of minutes to make sure it doesn’t burn. Then set aside to cool

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