This Old Fashioned Italian Cream Cake is three layers of pure perfection. Toasted coconut and pecan pieces add plenty of texture to the simply delicious cream cheese frosting. This cake is a favorite at our house!
A note from the chef
This is a sweet and dense cake, perfect for a large gathering or party. My family liked it so much that we ended up making it twice within a month for birthdays! The cream cheese frosting is fluffy and decadent without feeling overpowering. You will definitely want to save this Italian Cream Cake recipe for later!
Ingredients for Italian Cream Cake
- ½ cup unsalted butter, room temperature
- ½ cup shortening
- 2 cups sugar
- 5 large eggs, separated, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk, room temperature
- 1-½ cups shredded coconut
- 1 cup finely chopped pecans
Ingredients for Cream Cheese Frosting
- 12 ounces cream cheese, room temperature
- ¾ cup unsalted butter, room temperature
- 6 cups powdered sugar
- 1-½ teaspoons vanilla extract
optional garnishes
- 2 cups shredded coconut, toasted
- ½ cup finely chopped pecans
Instructions: How to make Italian Cream Cake
- Preheat your oven to 350°. Grease and lightly flour three 9 inch round baking pans. I also recommend cutting a piece of parchment paper to the size of the pan and adding it to the bottom.
- In a large bowl, cream butter, shortening and sugar until light and fluffy for 5-7 minutes.
- Beat in egg yolks and vanilla extract. Whisk together flour and baking soda; add to creamed mixture alternately with buttermilk. Mix until just combined.
- Fold in coconut and pecans.
- In another bowl, beat egg whites with clean beaters until stiff. Fold the whipped egg whites into the batter.
- Pour into prepared pans and smooth the top in a nice, even layer.
- Bake for 20-25 minutes. Test for doneness by inserting a toothpick into the middle of each cake. Allow the cakes to cool for 10 minutes before inverting from pans onto wire cooling racks.
Instructions: How to Make Italian Cream Frosting
- For the frosting, use a stand mixer to beat the cream cheese and butter for five minutes. It will be smooth and fluffy. Add in powdered sugar and vanilla and beat for five minutes more. The frosting will be incredibly light and fluffy. Spread the frosting between the cake layers and on the top and sides of the cake.
- Garnish with toasted coconut and pecans. See tip below for how to toast shredded coconut in the oven.
- Store finished cake in the refrigerator for up to one week.
How to make toasted coconut
Preheat the oven to 325°. Line a sheet pan with parchment paper or a silicone baking mat. Place two cups of shredded coconut in a thin, single layer on the prepared baking sheet. Position the sheet in the oven on the lower rack.
After 3 to 4 minutes, take out the sheet pan and stir the coconut gently. Spread the coconut back into a single, even layer on your pan and return it to the oven for another 3 minutes. The coconut will have a slightly browned or orange appearance and a nutty aroma.
How to store Italian Cream Cake
This Old Fashioned Italian Cream cake recipe can be stored in an airtight container at room temperature for up to two days. For extended storage, cover the cake with plastic wrap and keep it in the refrigerator for up to one week.
Can Italian Cream Cake be frozen?
Yes! To make this cake ahead of time, bake the cake layers and let them cool completely. Wrap the layers in plastic wrap, followed by foil. Store the layers in the freezer for up to one month. When it is time to assemble the cake, allow the layers to defrost and decorate with frosting and garnishes.
To freeze leftover cake, wrap the individual pieces in plastic wrap followed by a layer of tin foil. The cake pieces can be stored in the freezer for up to one month. Simply remove the slices from the freezer and allow them to thaw fully for about four hours prior to serving.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Old Fashioned Italian Cream Cake
Equipment
- 2 cake pans 8-9 inches
- stand mixer
Ingredients
Ingredients for Italian Cream Cake
- ½ cup butter unsalted & room temperature
- ½ cup shortening
- 2 cups sugar
- 5 eggs large & room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk room temperature
- 1-1 ½ cups coconut unsweetened & shredded
- 1 cup pecans finely chopped
Ingredients for Italian Cream Cheese Frosting
- 12 ounces cream cheese room temperature
- ¾ cu butter unsalted & room temperature
- 6 cups powdered sugar
- 1 ½ teaspoons vanilla extract
Instructions
How to make Italian Cream Cake
- Preheat oven to 350°. Grease and lightly flour three 9 inch round baking pans.
- In a large bowl, cream butter, shortening and sugar until light and fluffy, about 5-7 minutes in a stand mixer with paddle attachment.
- Beat in egg yolks and vanilla extract. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix until just combined.
- Fold in coconut and pecans.
- In another bowl, beat egg whites with clean beaters until stiff. Fold the whipped egg whites into the batter. Pour into prepared pans.
- Bake 20-25 minutes. Test doneness by inserting a toothpick into the middle of a cake. Allow the cake to cool for 10 minutes before removing from pans to wire racks.
How to make Italian Cream Cheese Frosting
- Beat the cream cheese and butter in a stand mixer with whisk attachment for five minutes until smooth.
- Beat in powdered sugar and vanilla five minutes more until light and fluffy.
- Spread frosting between layers and over top and sides of room temperature or chilled cake.
Optional Garnish
- Garnish with toasted coconut and pecans. See tip below for how to toast shredded coconut in the oven.
Notes
Helpful baking tools
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cake turntable, leveler & frosting spatula
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Jessica Robinson
I absolutely loved this cake! Most people may not know this, but adding shortening and butter to a cake gives it that amazing butter flavor, but the shortening makes it super light and fluffy!! That's so good!