Thursday, December 29, 2016

Italian Cream Cake Recipe

All good bakers, let’s have a moment of silence for the Italian cream cake’s awesomeness. All new bakers, join in too because you’ll be a pro once you get this baby on your table and enjoy the cheers (and empty plates) it brings. 

It would kill you if you ate it more than that.
All I can do is recommend that you just close your eyes and eat it and don’t think about the calories. Why ruin such a good thing?
I know this isn’t truly the easiest recipe I’ve ever posted. But I hope you’ll stay with me on it. Every once in awhile we have those times when we need something amazing. And this is just the thing.
If you’re new to baking, I believe you can do this. See below for some links to helpful videos for how to work with egg whites if you’ve never done that. And of course, if you have ANY questions at all, I’m only an email or a comment away.

Italian Cream Cake

Rich, sweet and an amazing showstopper for any event, this cake is made totally from scratch.


  • 1/2 cup butter softened
  • 1/2 cup vegetable shortening
  • 2 cups granulated sugar
  • 6 egg yolks
  • 2 cups self rising flour
  • 1 cup chopped pecans
  • 1 cup milk
  • 1 teaspoon vanilla
  • 16 ounces coconut about 2 cups shredded sweetened coconut
  • 6 egg whites beaten to stiff peaks

For the frosting

  • 1/4 cup butter softened
  • 8 ounces cream cheese at room temperature
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans


  1. Preheat the oven to 350. 
  2. Grease and flour 3 8-inch cake pans. Set aside. 
  3. In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well.  
  4. Add the egg yolks and mix well. 
  5. Sift the flour and add into the sugar and butter mixture one-third at a time, alternating with the milk. 
  6. Stir in the vanilla, 1 cup of coconut and the pecans.
  7. Fold in the egg whites carefully until no pockets remain.
  8. Bake 25 minutes and turn out to a wire rack to cool completely
  9. While the cakes bake, sprinkle one cup of coconut on a baking sheet and toast it in the oven alongside your cakes until brown and nutty, about 8 to 10 minutes. Stir it every couple of minutes to make sure it doesn't burn. Then set aside to cool 

For the frosting:

  1. Cream the butter and cream cheese until well mixed. Add the vanilla and powdered sugar and mix until well combined.
    Spread between layers of cake and on top and sides.
    Use your hands to press the toasted coconut all around the sides.
    Sprinkle pecans over the top. 

Recipe Notes

If you like your frosting very thick, it's fine to make a double batch.

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