Ohhh, that’s a showstopper 🥥🍰
Here’s a classic, old-school Italian Cream Cake—rich but tender, with coconut, pecans, and that dreamy cream cheese frosting. This is the kind people ask you to “bring again.”
Italian Cream Cake
Cake Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 eggs, separated
- 1 tsp vanilla extract
- 1 tsp almond extract (optional but traditional)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round pans (or two if you prefer thicker layers).
- Cream fats + sugar until light and fluffy. Beat in egg yolks one at a time. Add vanilla and almond extract.
- Dry ingredients: Whisk flour, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to the batter.
- Fold in coconut and pecans.
- Whip egg whites to stiff peaks and gently fold into batter (this is the secret to the tender crumb!).
- Bake 20–25 minutes, until a toothpick comes out clean. Cool completely.
Cream Cheese Frosting
Ingredients
- 2 (8-oz) blocks cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 4–5 cups powdered sugar (to taste)
Instructions
- Beat cream cheese and butter until smooth.
- Add vanilla, then powdered sugar gradually until fluffy and spreadable.
Assemble
Frost between layers, then the top and sides.
Press extra pecans or coconut onto the sides if you want that classic bakery look.
Grandma Tips
- Don’t skip folding in the egg whites—huge difference
- Chill the cake 30 minutes before slicing for clean cuts
- Even better the next day 👀
If you want a sheet-cake version, no-nuts, or a lighter whipped frosting, I can tweak it for you in a snap 💛
