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Italian Cream Cake

A rich and elegant Southern-style layer cake filled with coconut and pecans, then frosted with luscious cream cheese frosting. Moist, buttery, and beautifully textured, this classic dessert is perfect for celebrations and holidays.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert, Holiday Treats, Southern Classics, Special Occasion
Cuisine: American
Calories: 917
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted 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 tsp vanilla extract
  • 2 cups sweetened shredded coconut divided
  • 6 egg whites beaten to stiff peaks
  • 1/4 cup butter softened, for frosting
  • 8 oz cream cheese room temperature
  • 1 lb powdered sugar
  • 1 tsp vanilla extract for frosting
  • 1/2 cup chopped pecans for topping

Method
 

  1. Preheat oven to 350°F. Grease and flour three 8-inch cake pans.
  2. Cream butter and shortening together until smooth. Add sugar and beat well.
  3. Mix in egg yolks until fully incorporated.
  4. Add flour alternately with milk, mixing one-third at a time until combined.
  5. Stir in vanilla, 1 cup coconut, and chopped pecans.
  6. Fold in beaten egg whites gently until no streaks remain.
  7. Divide batter evenly among prepared pans and bake for 25 minutes, or until a toothpick inserted comes out clean.
  8. Toast remaining coconut on a baking sheet for 8–10 minutes, stirring often, until golden brown. Cool completely.
  9. For frosting, beat butter and cream cheese until smooth. Add vanilla and powdered sugar and mix until creamy.
  10. Spread frosting between cake layers and over top and sides. Press toasted coconut onto sides and sprinkle pecans over the top.

Notes

For thicker frosting coverage, prepare a double batch. Refrigerate leftovers due to the cream cheese frosting.