Italian Cream Cake Recipe

Italian Cream Cake Recipe

Italian Cream Cake Recipe



  • 6 egg whites, beaten to stiff peaks
  • 2 cups sweetened shredded coconut, divided
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup chopped pecans
  • 2 cups self-rising flour
  • 6 egg yolks
  • 2 cups granulated sugar
  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter, softened


  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup butter, softened


  1. Preheat and Prepare Pans:
    • Preheat your oven to 350°F (175°C).
    • Grease three 8-inch cake pans and dust them with flour. Set aside.
  2. Mixing the Cake Batter:
    • In a large bowl, beat the butter until creamy and smooth. Gradually add the granulated sugar, mixing well.
    • Incorporate the egg yolks, beating until well combined.
    • Sift the self-rising flour. Add it to the butter-sugar mixture in three parts, alternating with the milk. Begin and end with the flour.
    • Stir in 1 teaspoon vanilla extract, 1 cup of shredded coconut, and the chopped pecans.
    • Gently fold in the beaten egg whites until fully incorporated.
  3. Baking:
    • Divide the batter evenly among the three prepared cake pans.
    • Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
    • Transfer the cakes to a cooling rack and let them cool completely.
  4. Toasting the Coconut:
    • While the cakes are baking, spread 1 cup of shredded coconut on a baking sheet.
    • Toast in the oven for 8 to 10 minutes, stirring every few minutes to ensure even browning. Once golden brown and nutty, remove from the oven and let cool.
  5. Preparing the Frosting:
    • In a mixing bowl, beat together the softened butter and cream cheese until well blended.
    • Add the vanilla extract and powdered sugar, mixing until smooth and well combined.
  6. Assembling the Cake:
    • Spread the frosting between the cooled cake layers, and then frost the top and sides of the cake.
    • Press the toasted coconut around the sides of the cake using your hands.
    • Sprinkle the remaining chopped pecans on top of the cake.


For an extra thick layer of frosting, feel free to double the frosting recipe.

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