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Italian Cream Cake Recipe

User Rating 4.5 Star Rating (5 Reviews)


Coconut cake
Anastassios Mentis/Stockbyte/Getty Images
This Italian cream cake is always a hit. It's a buttermilk cake with pecans and coconut, topped with a delicious cream cheese frosting.


  • 1 stick margarine, (4 ounces)
  • 2 cups flour
  • 2 cups sugar
  • 1 cup buttermilk
  • 1 small can (approx. 3 ounces) flaked coconut, about 1 1/3 cups
  • 5 egg whites, stiffly beaten
  • 1/2 cup shortening
  • 5 egg yolks
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 cup chopped pecans, or walnuts
  • .
  • Frosting:
  • 1 package cream cheese, softened (8 oz)
  • 1 box confectioners' sugar, (1 pound)
  • 1/2 stick margarine, softened (4 Tbs)
  • 1 teaspoon vanilla


Cream margarine and shortening until fluffy; add sugar. Add egg yolks and beat well.

Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.

Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.


Buttermilk Cake Recipe

User Reviews

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 5 out of 5
Family loved it!, Member Speshl_K

My mom wanted an italian cream cake for her birthday. I made it for her yesterday and it is almost gone today! Our family loved it! This recipe is a keeper for sure!

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