Friday, May 11, 2012

Italian Cream Cake

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This Sunday is Mother's Day (and my mom's birthday--happy birthday, Mom!), and what better way to show that very special person in your life how much you love her by baking her this delicious cake. It's a moist and light white cake, with surprises of shredded coconut and chopped pecans throughout. Then it's topped with a fluffy cream cheese frosting and garnished with additional coconut and pecans. What's not to love? It definitely says "I love you" and I know it will make her very happy. Enjoy and Happy Mother's Day to all you moms out there!

Printable Recipe


For the cake:
  • 1/2 cup shortening, room temperature
  • 1 stick unsalted butter, room temperature
  • 2 cups sugar
  • 5 eggs, separated and at room temperature
  • 2 cups cake flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup low-fat buttermilk, at room temperature
  • 2 cups shredded coconut
  • 1 cup finely chopped pecans
  • 1 tsp. vanilla extract
For the frosting:
  • 2 (8-oz.) packages 1/3 fat cream cheese, at room temperature
  • 1/2 cup unsalted butter, softened at room temperature
  • 2 tsp. vanilla
  • 1 (16-oz.) box powdered sugar, sifted
  • 3/4 cup finely chopped pecans, for garnish
  • 1/2 cup shredded coconut, for garnish

Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.

In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.

In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the three prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling.

While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Ice in between the layers and then the whole cake. Garnish with pecans and shredded coconut. Keep refrigerated until you are ready to eat.

Source: Adapted from Food Network


  1. Thanks, Amy. It WAS a delicious cake!

  2. LOL what a nice gift!! It looks so moist and fluffy!


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