Italian Cream Cheese Cake Recipe

Yield: 1 serving
Community Recipe from


  • cream cheese


  1. Ingredients
  2. 1/2 cup butter, softened
  3. 1/2 cup shortening
  4. 2 cups sugar
  5. 5 eggs, separated
  6. 1 teaspoon vanilla extract
  7. 2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 1 cup buttermilk
  10. 1-1/2 cups flaked coconut
  11. 1 cup chopped pecans


  13. 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  14. 3/4 cup butter, softened
  15. 6 cups confectioners' sugar
  16. 1-1/2 teaspoons vanilla extract
  17. 3/4 cup chopped pecans

  18. Directions
  19. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
  20. In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
  21. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  22. In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings.
August 2013

This recipe is a personal recipe added by affj1159 and has not been tested or endorsed by MyRecipes.

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