Italian Cream Cake



  • 6 egg whites beaten to stiff peaks
  • 2 cups sweetened shredded coconut, divided
  • 1 teaspoon vanilla
  • 1 cup milk
  • 1 cup chopped pecans
  • 2 cups self-rising flour
  • 6 egg yolks
  • 2 cups granulated sugar
  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter softened

For the frosting

  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla
  • 1 pound powdered sugar
  • 8 ounces cream cheese at room temperature
  • 1/4 cup butter softened


  1. Preheat oven to 350.
  2. Grease 3 8-inch cake pans and sprinkle with flour. Set aside.
  3. In a large bowl, mix butter until creamy and smooth. Add the sugar and beat well.
  4. Add the egg yolks and mix well.
  5. Sift the flour and add to the sugar-butter mixture, one-third at a time, alternating with the milk.
  6. Stir in vanilla, 1 cup coconut, and pecans.
  7. Gently fold in the egg whites until no pockets remain.
  8. Divide evenly among the three prepared pans.
  9. Bake for 25 minutes and transfer to a rack to cool completely
  10. While the cakes are baking, sprinkle a cup of coconut on a baking sheet and toast it in the oven with your patties for about 8 to 10 minutes, until brown and nutty. Stir it every few minutes to make sure it doesn’t burn. Then set aside to cool

To frost:

  1. Beat the butter and cream cheese until everything is well blended. Next, add the vanilla and powdered sugar together and mix until well combined.
  2. Spread between cake layers and on top and sides.
  3. Using your hands, press the toasted coconut around the sides.
  4. Sprinkle pecans on top.


It is okay to make a double batch if you like your frosting very thick.


  1. Janis

    Can this be made in a 9/13 pan single layer?

  2. Donald Worrell

    Makes me hungry.

  3. jean k. clark

    This is so good!!!

  4. Linda L Gross

    I would like to be able to print these recipes. No option available to do so. HELP!!!

    • Judy

      Press ctrl and the letter p and print out what you want.

      • kathy

        judy,this does not work….am i doing something wrong?

  5. Jean Lucy

    The introductory recipe calls for buttermilk and when I click on full recipe it gives me very different ingredients. Why?

  6. kathy

    how can i print these out?….at my age and with artis it is painful to try and write themout.

  7. C Brooks

    As the other person requested, CAN this cake be made in a 9×13 single layer sheet pan? That shows in your picture, but your recipe says 3 8-inch cake pans. Thanks.

  8. Brenda Motichek


Comments are now closed.