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5
from 1 vote
Italian Cream Cake
This Italian Cream Cake is sweet, nutty and has tons of flavor from the coconut. The frosting is what really helps make this cake stand out. This is perfect for birthdays and for any festive occasions!
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Calories:
992
kcal
Author:
Julie Maestre
Ingredients
1/2
cup
butter
1/2
cup
butter flavored shortening
3/4
cup
vegetable oil
2
cups
cake flour
1 3/4
cups
sugar
5
eggs separated
1
tsp
baking soda
1
cup
buttermilk
1
tsp
vanilla
1
cup
pecans
1/2
cup
coconut flakes
Cream Cheese Frosting:
12
tbsp
unsalted butter
8
ounces
softened cream cheese
5
cups
powdered sugar
1
cup
chopped pecans
Instructions
Pre heat oven to 350 degrees.
Grease and flour 3 8 inch cake pans.
Beat the egg whites at a low speed until they are foamy, then beat on high speed until soft peaks, set aside.
In a large bowl, mix the butter and shortening until well combined.
Add the sugar and vanilla extract.
Add the yolks one at a time while mixing on medium speed.
Add the vegetable oil.
Add the cake flour and baking soda alternating with the butter milk.
Add the shredded coconut and pecans.
Fold in the egg whites.
Divide batter equally amongst the 3 cake pans.
Bake for 17-20 minutes or until done.
Cool cakes completely before frosting.
To make the frosting, mix the butter and softened cream cheese until well incorporated.
Add the powdered sugar and mix for 4-5 minutes on medium high speed.
Fold in the chopped pecans.
Video
Notes
I used 1/2 cup of chopped walnuts in the cake batter because I had them on hand and love walnuts. Walnuts are optional.
Nutrition
Calories:
992
kcal
|
Carbohydrates:
99
g
|
Protein:
8
g
|
Fat:
65
g
|
Saturated Fat:
33
g
|
Cholesterol:
142
mg
|
Sodium:
285
mg
|
Potassium:
192
mg
|
Fiber:
2
g
|
Sugar:
80
g
|
Vitamin A:
985
IU
|
Vitamin C:
0.2
mg
|
Calcium:
74
mg
|
Iron:
1.2
mg