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Italian Cream Cake

Irresistible Italian Cream Cake with Coconut & Pecans

This Italian Cream Cake features sweet coconut and crunchy pecans in a moist, buttery cake that delivers delightful flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1/2 cup butter, softened Adds richness and a tender crumb
  • 1/2 cup shortening Helps to keep the cake moist
  • 2 cups sugar Sweetens the cake
  • 5 large eggs, separated Yolk adds moisture, whites create light texture
  • 1 teaspoon vanilla extract Enhances flavor and aroma
  • 2 cups all-purpose flour Provides structure
  • 1 teaspoon baking soda Acts as a leavening agent
  • 1 cup buttermilk Adds moisture and tang
  • 1 1/2 cups sweetened shredded coconut Infuses delicious flavor
  • 1 cup chopped pecans Adds crunch and nutty flavor
For the Cream Cheese Frosting
  • 11 ounces cream cheese, softened Forms the creamy base
  • 3/4 cup butter, softened Creates a velvety texture
  • 6 cups confectioners' sugar Sweetens the frosting
  • 1 1/2 teaspoons vanilla extract Enhances the flavor
  • 3/4 cup chopped pecans For topping

Equipment

  • Electric mixer
  • 9-inch Round Cake Pans
  • mixing bowls
  • Parchment Paper
  • wire racks

Method
 

Directions
  1. Preheat the oven to 350°F and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
  2. Cream together the softened butter and shortening in a large mixing bowl using an electric mixer until smooth and fluffy.
  3. Gradually add the sugar to the butter mixture, mixing well until combined.
  4. Add the egg yolks one at a time, beating well after each addition.
  5. Mix in the vanilla extract until fully incorporated.
  6. Combine the flour and baking soda in a separate bowl.
  7. Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with flour.
  8. Fold in the sweetened shredded coconut and chopped pecans gently.
  9. Beat the egg whites in a clean bowl until stiff peaks form, then fold them into the batter.
  10. Pour the batter into prepared pans and bake for 25-30 minutes.
  11. Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  12. Prepare the frosting by beating the softened cream cheese and butter together until smooth.
  13. Gradually add the confectioners' sugar and vanilla extract, mixing until creamy.
  14. Frost the cooled cakes with cream cheese frosting, layering and topping as desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 4gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 250mgPotassium: 160mgFiber: 1gSugar: 38gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

Always use room temperature ingredients for smoother batter and better flavor incorporation.

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