Italian Cream Cake

Italian Cream Cake

  • Prep: 15 min
  • Cook Time: 30 min
  • Total: 45 min
  • Serving: 8

Fabuloso! Italian Cream Cake is a light cake filled with coconut and pecans.  Frost with a cream cheese icing.


  • 1 cup buttermilk
  • 1 teaspoon soda
  • 5 eggs, separated
  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 cups sugar
  • 2 cups flour
  • 1 teaspoon vanilla extract
  • 1 cup pecans, chopped
  • 1 small can flaked coconut


  1. Combine buttermilk and soda in a small bowl; let stand for a few minutes.
  2. Beat egg whites until stiff in a small bowl; set aside.
  3. Cream butter, shortening and sugar in a large bowl until fluffy. Add egg yolks one at a time, beating well after each addition. Add flour and buttermilk alternately, beating well after each addition. Stir in vanilla. Fold in egg whites. Stir in pecans and coconut gently.
  4. Pour into three 9-inch layer pans. Bake at 350 degrees F for 25 to 30 minutes until cake tests done.


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