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Delicious slice of Italian Cream Cake topped with coconut and pecans

Italian Cream Cake

Italian Cream Cake is a delightful dessert with layers of fluffy cake and rich cream cheese frosting, infused with coconut and pecans, perfect for celebrations or as a special treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup salted butter, softened to room temperature
  • 1/2 cup vegetable shortening
  • 2 cups granulated sugar
  • 5 large eggs, separated yolks and whites
  • 1 cup buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans, toasted
For the Frosting
  • 16 oz cream cheese, softened to room temperature
  • 1/2 cup salted butter, softened to room temperature
  • 4 cups powdered sugar, sifted
  • 1/2 cup sweetened shredded coconut, toasted for garnish
  • 1/2 cup chopped pecans, toasted for garnish

Method
 

Preparation
  1. Preheat your oven to 350 degrees F. Spray three 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper circles.
  2. In a medium bowl, whisk together the flour and baking soda.
  3. Separate the eggs, placing the yolks in one bowl and the whites in another. Beat the egg whites until stiff peaks form.
  4. In a large bowl, beat the softened butter and shortening together until light and fluffy.
  5. Gradually add the granulated sugar and beat until combined. Add the egg yolks one at a time, mixing well after each addition. Then, add the vanilla extract.
  6. Alternately add the flour mixture and buttermilk, mixing until fully incorporated. Stir in the shredded coconut and chopped pecans. Gently fold in the beaten egg whites.
Baking
  1. Divide the batter evenly into the prepared pans and bake for 25-30 minutes.
  2. Once done, allow cooling in the pans for 10 minutes before transferring the cakes to a wire rack to cool completely.
Frosting
  1. For the frosting, beat the cream cheese and softened butter until smooth.
  2. Add the vanilla and gradually mix in the powdered sugar until fluffy.
Assembly
  1. Layer the cooled cake with the frosting between each layer and on the top and sides. Garnish with toasted coconut and chopped pecans.
  2. Serve at room temperature. The cake can also be made ahead and frozen if needed.

Notes

Make sure all the ingredients are at room temperature for the best mixing results. Toast the pecans before adding them to the batter or as a garnish for extra flavor. Sifting the powdered sugar prevents lumps and helps achieve a smooth frosting. Use a serrated knife to level off the cakes for even stacking.