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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 Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 992kcal


  • 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


  • 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.



I used 1/2 cup of chopped walnuts in the cake batter because I had them on hand and love walnuts. Walnuts are optional.


Calories: 992kcal | Carbohydrates: 99g | Protein: 8g | Fat: 65g | Saturated Fat: 33g | Cholesterol: 142mg | Sodium: 285mg | Potassium: 192mg | Fiber: 2g | Sugar: 80g | Vitamin A: 985IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 1.2mg