Italian Cream Cake

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This is the ‘nut’tiest, creamiest, and most ‘cheesetastic’ treat you’ll ever taste! With coconut, pecans, and cream cheese, it’s a slice of heaven ๐Ÿฐ๐Ÿฅฅ๐Ÿง€๐Ÿ˜„

Preparation Time: 30 minutes
Bake Time: 25-30 minutes
Cooling Time: Approximately 2 hours
Total Time: Approximately 2 hours and 30 minutes
Servings: Approximately 12 servings


For the Cake:

1/2 cup unsalted butter, softened
1/2 cup vegetable oil
2 cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped pecans or walnuts

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

For Garnish (Optional):

Additional chopped pecans or walnuts
Sweetened shredded coconut


For the Cake:

Preheat your oven to 350ยฐF (175ยฐC). Grease and flour three 9-inch round cake pans.

In a large mixing bowl, cream together the softened unsalted butter, vegetable oil, and granulated sugar until light and fluffy.

Beat in the egg yolks, one at a time, and then stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Stir in the sweetened shredded coconut and chopped pecans or walnuts.

In another mixing bowl, using clean beaters, beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the cake batter until well incorporated.

Divide the cake batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.

To Assemble the Cake:

Place one of the cooled cake layers on a serving plate.

Spread a layer of cream cheese frosting on top of the first cake layer.

Place the second cake layer on top and frost it as well.

Add the third cake layer and frost the top and sides of the entire cake with the remaining cream cheese frosting.

If desired, garnish the cake with additional chopped pecans or walnuts and sweetened shredded coconut.

Slice and serve your delicious Italian Cream Cake.

Enjoy this classic Italian Cream Cake with its moist layers, rich cream cheese frosting, and nutty coconut and pecan goodness. It’s a delightful dessert that’s perfect for special occasions and gatherings.

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