Italian Cream Cake

Delicious coconut and pecan cake with coconut cream cheese icing.




1 cup buttermilk 1 teaspoon baking soda ½ cup butter ½ cup shortening 2 cups white sugar 5 eggs 1 teaspoon vanilla extract 2 cups coconut 1 cup chopped pecans 1 teaspoon baking powder 2 cups all-purpose flour ICING: 8oz. cream cheese ½ cup butter 1 teaspoon vanilla extract 4 cups confectioners sugar 3 tablespoon light cream 1 cup chopped pecans 2 cups coconut

Nutritional information

No nutrition information available


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 (½ 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!