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Italian Cream Cake

Delicious coconut and pecan cake with coconut cream cheese icing."


1 cup buttermilk
1 tsp baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 tsp vanilla extract
2 cups coconut
1 cup chopped pecans
1 tsp baking powder
2 cups all-purpose flour

8oz. cream cheese
1/2 cup butter
1 tsp vanilla extract
4 cups confectioners sugar
3 tbsp light cream
1 cup chopped pecans
2 cups coconut


Preheat oven to 350°F. Spray two 9-inch round cake pans with Pam with flour. In a small bowl combine the baking soda and the buttermilk; set aside so baking soda can dissolve.
In a stand mixer on speed (2), combine the butter, shortening and white sugar until light and fluffy. Mix in the eggs one at a time, buttermilk mixture, vanilla, coconut, pecans, baking powder and flour (1/2 cup at a time). Pour batter into prepared pans.
Bake at 350°F for 30-35 minutes or until toothpick comes out clean.
Transfer cakes to a wire rack and allow to cool.
To make frosting: In a medium bowl, combine cream cheese, butter, vanilla, confectioners sugar. Beat until fluffy. Add the light cream to the desired consistency. Stir in coconut and pecans. Spread icing between layers, on top and the sides of cake. And if you really love coconut sprinkle some on top of the cake after the icing. Enjoy!

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Nutritional Information
Per Serving

no nutrition information available

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