Italian Cream Cake

Name: Italian Cream Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1/2 cup salted butter (1 stick) softened; 1/2 cup vegetable shortening; 2 cups granulated sugar; 2 cups all-purpose flour; 5 large egg yolks; 1 cup buttermilk; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1/2 cup shredded coconut; 1 cup chopped pecans; 5 large beaten egg whites (until light and fluffy); 1/2 cup salted butter softened; 8 ounces cream cheese softened; 16 ounces powdered sugar 1 box (or 4 cups total); 1 teaspoon vanilla extract; 1 cup shredded coconut for topping; 1 cup chopped pecans for topping

By:

dani

Published:

May 27, 2026

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Italian Cream Cake is a true celebration of rich flavors and textures. This delightful dessert is characterized by its light, fluffy cake enriched with the wonderful tastes of coconut and pecans. When you take that first bite, the creamy frosting hugs the layers of the cake, offering a sweet, decadent experience that feels like a cozy embrace.

I first discovered Italian Cream Cake during a family gathering, and it quickly became a household favorite. Each layer tells a story and adds a piece of joy to the occasion. Whether it’s an intimate family dinner or a big birthday bash, this cake never fails to impress. It’s not just a dessert; it’s the centerpiece of happy memories. Ready to captivate your taste buds? Let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep and an hour in the oven, you’ll have a stunning cake ready to impress.
Irresistible Flavor: The combination of coconut and pecans creates a warm, comforting flavor that dances on your palate.
Eye-Catching Appeal: The fluffy cake layered with creamy frosting and topped with toasted coconut and nuts will steal the show.
Flexible Serving: Perfect for any occasion, from a grand celebration to a cozy dessert after dinner.
Diet-Friendly Options: Feel free to experiment with gluten-free flour for a delicious alternative that suits your needs.

Ingredients You’ll Need

1/2 cup salted butter (1 stick) softened: This adds flavor and moisture to your cake. For a milder taste, you can use unsalted butter and a pinch of salt.
1/2 cup vegetable shortening: This helps create a tender crumb. If you prefer, you can substitute it with an equal amount of softened butter.
2 cups granulated sugar: Sugar sweetens the cake and helps achieve a light texture. It’s necessary to use granulated sugar for best results.
2 cups all-purpose flour: This is the base of your cake. For a lighter option, you can experiment with cake flour, which will yield a softer crumb.
5 large egg yolks: They enrich the cake and contribute to its luxurious texture.
1 cup buttermilk: This provides moisture and a slight tang, balancing the sweetness. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes.
1 teaspoon baking soda: This leavening agent helps the cake rise beautifully.
1 teaspoon vanilla extract: For a warm, sweet flavor that enhances all other ingredients.
1/2 cup shredded coconut: Opt for sweetened desiccated coconut for additional moisture and sweetness.
1 cup chopped pecans: They add a lovely crunch and nutty flavor; toasting them beforehand can elevate the taste.
5 large beaten egg whites (until light and fluffy): Incorporating these at the end adds airiness to the cake, making it light as a feather.
8 ounces cream cheese softened: The star of the frosting, providing a rich, creamy base.
16 ounces powdered sugar (1 box or 4 cups total): Sweetens the frosting while giving it that perfect consistency.
1 teaspoon vanilla extract: Just like in the cake, this small touch brightens the frosting.
1 cup shredded coconut for topping: Adds a beautiful finishing touch and extra texture.
1 cup chopped pecans for topping: Sprinkling these on top offers both crunch and visual appeal.

How to Make Italian Cream Cake

Preheat Your Oven: Start by preheating your oven to 325°F (163°C). Grease a 9×13 baking dish to ensure your cake releases easily after baking.
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of baking soda until well combined.
Cream Wet Ingredients: In a large mixing bowl, beat together 1/2 cup softened salted butter, 1/2 cup vegetable shortening, and 2 cups granulated sugar until light and fluffy. This should take about 3-5 minutes.
Add Egg Yolks: Beat in the 5 large egg yolks one at a time until fully integrated, and then stir in 1 teaspoon of vanilla extract.
Combine Dry and Wet Ingredients: Gradually mix in the dry ingredients alternately with 1 cup of buttermilk. Start and end with the flour mixture. Mix just until combined.
Incorporate Pecans and Coconut: Gently fold in 1 cup of chopped pecans, 1/2 cup of shredded coconut, and the 5 large beaten egg whites until well blended. This gentle folding ensures the batter remains airy, making for a light cake.
Bake the Cake: Pour the batter into the prepared baking dish and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. You might notice a beautiful golden color as it bakes.
Cool Before Frosting: Once done, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Prepare the Frosting: In a stand mixer or large bowl, beat together 8 ounces of softened cream cheese and the remaining 1/2 cup of softened salted butter until smooth. Gradually add in 16 ounces of powdered sugar and 1 teaspoon of vanilla extract until blended and creamy.
Frost the Cake: Spread the frosting evenly over the cooled cake, smoothing it out to the edges.
Top with Coconut and Pecans: Finally, sprinkle 1 cup of shredded coconut and 1 cup of chopped pecans generously over the frosting for that irresistible finishing touch.

Storing & Reheating

If you have any leftovers (which is often unlikely with such a delightful treat!), store the cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for about a week. If you prefer to freeze it, wrap the cake tightly in plastic wrap and aluminum foil and place it in the freezer for up to 3 months. When you’re ready to enjoy it again, just thaw it overnight in the refrigerator and let it come to room temperature before diving back in. Keep in mind that while freezing is great, the texture may change slightly, so a fresh coconut topping post-thaw can revive the cake’s original charm.

Chef’s Helpful Tips

Don’t overmix the batter once you add the egg whites; this helps maintain the airy texture of the finished cake.
Room-temperature ingredients integrate better, so let your butter, eggs, and cream cheese sit out for a little bit before starting.
If frosting gets too soft, chill it briefly before spreading. You want it smooth but firm enough to hold shape.
Consider adding a sprinkle of cinnamon to the batter for a warm, spicy hint.
If making ahead, try freezing the layers separately; this keeps the cake fresher for whenever you’re ready to frost and serve.

There’s something truly special about Italian Cream Cake – it beautifully combines flavors and traditions, instantly transporting you to family gatherings or festive celebrations. This cake is not just about taste; it’s infused with warmth, love, and memories. Don’t hesitate to experiment with toppings or ratios that suit your palate. Baking is a joyful journey, and I invite you to enjoy every layer of this delectable creation.

Recipe FAQs

Can I make Italian Cream Cake ahead of time?

Absolutely! You can bake the cake layers and freeze them up to three months in advance. When ready to serve, simply thaw, frost, and decorate as desired. This cake is perfect for prepping ahead for special occasions.

What is the best way to store Italian Cream Cake?

Keep the cake in an airtight container at room temperature for up to three days. Refrigeration extends its life to about a week, but be aware that the cake may lose some moisture if it’s kept too long.

Can I substitute ingredients in this recipe?

Yes! For a lighter version, use unsalted butter instead of shortening. You can also replace granulated sugar with coconut sugar for a subtle hint of caramel flavor. Just remember these changes may slightly alter the texture and sweetness.

How do I get my cake layers to rise evenly?

Make sure your leavening agents are fresh and that all your ingredients, especially the butter and eggs, are at room temperature. This keeps the batter fluffy and helps it rise beautifully. Also, avoid opening the oven door too early.