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Community Recipe
from [qabowman]

Italian Cream Cake

This is a rich cake with nuts and cream cheese frosting

  • Yield: 1 serving


  • Cake Batter
  • 2 cup(s) sugar
  • 1 cup(s) butter softned
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) vanilla
  • 1/2 teaspoon(s) salt
  • 2 cup(s) flour
  • 1 cup(s) buttermilk
  • 1 cup(s) coconut
  • 5 whole(s) eggs seperated
  • 1 1/2 dash(es) pecans chopped
  • Frosting
  • 8 ounce(s) cream cheese softned
  • 1 stick(s) butter softned
  • 5 cup(s) powdered sugar
  • 1 cup(s) coconut
  • 1 teaspoon(s) vanilla



Cream sugar and butter together. Add in egg yolk. In a separate bowl, sift the baking soda, salt and flour together. Slowly add to the mixture. Slowly pour in the buttermilk and vanilla. When mixed well, add the coconut and pecans. Then fold in the stiff egg whites.

Put in three greased and floured cake pans (8” for tall cake or 9” for more pieces). Bake for 25-30 minutes. Place on a rack and cool completely.


Mix the cream cheese and butter together until creamy. Add the vanilla. Slowly add the powdered sugar to desired consistency. Add in coconut. Allow the frosting to stand for 5 min in a refrigerator before frosting a very cool cake otherwise the cream cheese will melt.

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Italian Cream Cake recipe