Best Italian Cream Cake

Creamy Italian frosting and a light and fluffy cake with pecans and coconut create this Italian cream cake that's perfect for special occasions.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 967 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup buttermilk
• 4 cups confectioners' sugar
• 8 ounces cream cheese
• 5 egg whites
• 5 egg yolks
• 0.5 cup shortening
• 0.5 cup chopped pecans
• 0.5 cup margarine, softened
• 1.3333333730698 cups flaked coconut

Recipe Instructions

Step 1

Beat egg whites until they form stiff peaks.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

Step 3

In a large bowl, cream 1/2 cup butter and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.

Step 4

Bake cakes in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 25 to 30 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely, about 1 hour.

Step 5

Combine cream cheese, 1/2 cup butter, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.