If you love coconut and pecans you’ll love thisdelicious Italian Cream Cake with three layers of fluffy cake, rich icing and crunchy goodness!
Hey there! It’s me again, Katie from The Casual Craftlete blog. Thanks for having me once more, Rebecca! I am SO incredibly excited to share my Grandma’s famous Italian Cream Cake recipe with you all today! My grandma was the best cook in the world. Sorry mom, but it’s true. Grandma was the queen of the kitchen and I have so many fond memories of baking with her. This was by far my favorite cake that she made. It’s probably because I love anything with coconut and pecans. This recipe is three layers of fluffy cake, rich icing and crunchy goodness. Ok, enough of the chit chat, let’s get to these amazing recipe!
Let’s start with the cake. This is a pretty easy made from scratch cake batter. First, you start by separating 5 eggs. Place the egg whites in a bowl that is attached to a stand mixer or a medium size bowl if you are using a hand mixer. Then, place the yokes in a separate bowl. Whisk the eggs whites until your get stiff peaks. Transfer to a different bowl and clean bowl and whisk. Cream 1 stick of softened butter, 1/2 cup vegetable oil, and 2 cups sugar together. Add egg yokes one at a time. Gradually add 2 cups of all purpose flour, 1 tea spoon of baking soda and 1 cup buttermilk. Then, add 1 cup sweetened coconut flakes, 1 cup chopped pecans and 1 teaspoon of vanilla extract. Once the mixture is smooth, gently fold in the stiffed egg whites.
Pour the cake batter into 3 – 9″ round greased and floured pans. Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. Allow the cake to cool completely before icing. If you have cooling racks, place the cake onto them after removing from the oven. I don’t have any so I just let the cake cool in the pans.
To make the icing mix together 1 – 8 oz package of softened cream cheese, 1 stick of softened butter, 1 box of powdered sugar (confectioner) and 1 teaspoon of vanilla extract until smooth.
Brush the crumbs off the cake and place one cake round onto a cake stand or serving dish. Add a small layer of the icing onto the top of the cake. Just add a little at a time, making sure not to tear the cake. Repeat for all 3 layers. Then, add the remaining icing to the sides of the cake in an even layer. Decorate with coconut flakes and pecans if desired.
Italian Cream Cake
Author: Katie @ The Casual Craftlete
Recipe type: Dessert
Ingredients
- Cake:
- 5 eggs (separated)
- 1 stick butter, softened
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 cups sugar
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup sweetened coconut flakes (plus extra for decorating)
- 1 cup pecans (plus extra for decorating)
- Icing:
- 1 - 8 oz package cream cheese
- 1 stick butter, softened
- 1 box of confectioner sugar (powdered)
- 1 teaspoon vanilla
Instructions
- Cake:
- Start by separating 5 eggs. Place the egg whites in a bowl that is attached to a stand mixer or a medium size bowl if you are using a hand mixer. Then, place the yokes in a separate bowl. Whisk the eggs whites until you get stiff peaks. Transfer to a different bowl and clean bowl and whisk. Cream 1 stick of softened butter, ½ cup vegetable oil, and 2 cups sugar together.
- Add eggs yokes one at a time.
- Gradually add 2 cups all purpose flour, 1 tea spoon of baking soda and 1 cup buttermilk.
- Add 1 cup sweetened coconut flakes, 1 cup chopped pecans and 1 teaspoon of vanilla extract and mix until combine.
- Once the mixture is smooth, gently fold in the stiff egg whites.
- Pour your cake batter into 3 - 9" round greased and floured pans.
- Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. *Allow the cake to cool completely before icing. If you have cooling racks, place the cake onto them after removing from the oven. I don't have any so I just let the cake cool in the pans.
- Icing:
- Mix together 1 - 8 oz package of softened cream cheese, 1 stick of softened butter, 1 box of powdered sugar (confectioner) and 1 teaspoon of vanilla extract until smooth.
- Brush the crumbs off the cake and place one cake round onto a cake stand or serving dish. Add a small layer of the icing onto the top of the cake. Just add a little at a time, making sure not to tear the cake. Repeat for all 3 layers. Then, add the remaining icing to the sides of the cake in an even layer. Decorate with coconut flakes and pecans if desired.
I hope you enjoy my favorite family recipe. Thanks again to Rebecca for letting share. Wishing you all a fabulous summer.
Thank you so much for sharing this delicious recipe with us Katie! For more amazing recipes, check out a few of my favorites from The Casual Craftlete!
Mini Lemon Pie Tarts
No-Bake Cookies with Almond Milk
Cream Cheese Sugar Cookie Bars
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Rebecca
Rebecca Cooper is a 42-year-old wife and mother of four from Alberta, Canada. As a photographer, crafter, author, and blogger, she finds joy and fulfillment in celebrating everyday moments. She loves to read and eat chocolate, and is a firm believer in afternoon naps. Rebecca shares her family’s adventures, photo tips, simple craft projects + more right here at Simple as That.
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