Italian Cream Cake has three layers of moist cake covered in cream cheese frosting with plenty of coconut and pecans. It’s not hard at all to make and is perfect for a holiday celebration.
But let’s just start by saying that Italian Cream Cake isn’t exactly Italian. It’s more of a southern thing. I’m not really sure what the origin of Italian Cream Cake is, but I know it has been very popular in the south for years and I mostly associate it with Christmas.
Every year my mother was in charge of making this Italian Cream Cake for an annual Christmas Eve Party at her friend’s house. The cake would be lit with candles and we’d all sing Happy Birthday to Jesus.
The combination of coconut and pecans is what really makes this cake special. In this recipe the coconut is added to the batter, but I’ve eaten plenty of Italian Cream Cakes with coconut in the frosting. Lots of chopped pecans are in both the batter and the frosting. Be sure to finely chop them or you’ll have a heck of a time spreading the frosting.
This cake has quite a few eggs in it. Five to be exact. The eggs are separated and the egg whites are beaten to stiff peaks and then folded into the batter, helping to give it a light texture.
A good tip for beating egg whites is to separate them when they are cold and then let them sit at room temperature before you beat them. You’ll have a much easier time separating cold eggs and beating room temperature eggs.
A combination of both butter and shortening gives Italian Cream Cake a light and fluffy texture.
Whether it’s Christmas or another special occasion, Italian Cream Cake makes a memorable and beautiful dessert that you will want to eat every last crumb of.
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The combination of coconut and pecans is what really makes this layer cake. Covered in a creamy, cream cheese frosting.
- 8 tablespoons butter (1 stick), softened
- 1/2 cup vegetable shortening
- 2 cups sugar
- 5 egg yolks
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla
- 1 1/4 cups sweetened shredded coconut
- 1 cup chopped toasted pecans
- 5 egg whites, stiffly beaten
- 1 (8-ounce) package cream cheese, softened
- 6 tablespoons butter, softened
- 1 (1-pound) box powdered sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups chopped toasted pecans
- Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
- Using an electric mixer, cream butter and shortening.
- Add sugar and beat until smooth.
- Add egg yolks and mix thoroughly.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Add flour mixture to butter mixture alternating with buttermilk.
- Stir in vanilla extract.
- Stir in coconut and pecans.
- Fold in egg whites and pour batter into prepared pans.
- Bake at 350 degrees for 22 to 25 minutes. Let cool.
- To make frosting, beat cream cheese and butter until smooth.
- Beat in powdered sugar 1 cup at a time.
- Add vanilla extract and stir in pecans. If too thick you can add a tablespoon or 2 of milk.
- Spread frosting on top of bottom layer of cake. Top with second layer. Cover with Frosting. Top with third layer and spread remaining frosting on top and sides. Store in refrigerator.