Print

Italian Cream Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful layer cake filled with coconut and pecans, perfect for celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • Creamy frosting (for layering and frosting the cake)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Whisk together the flour, baking soda, and salt in a bowl.
  3. Cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Incorporate the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with dry ingredients.
  6. Fold in the shredded coconut and chopped pecans into the batter.
  7. Beat the egg whites in a separate bowl until stiff peaks form. Gently fold into the cake batter.
  8. Pour the batter evenly among the prepared cake pans.
  9. Bake for 25-30 minutes, or until a toothpick comes out clean.
  10. Cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  11. Layer the cakes with creamy frosting and frost the top and sides.
  12. Add additional coconut and pecans for decoration if desired. Serve and enjoy!

Notes

Store the cake in an airtight container for up to 3 days or refrigerate for a week. It can also be frozen for up to 3 months.

Nutrition

Find it online: https://www.nailzspa.com/italian-cream-cake-recipe/

Scroll to Top