Italian Cream Cake

Italian Cream Cake.jpg

This delicious Italian Cream Cake will soon become one of your family  favorites!

This cake is rich and moist.  Cream cheese and coconut in the icing makes it very special!


1 c. buttermilk

1 stick butter

1/2 c. vegetable oil

2 c. sugar

2 c. flour

5 egg yolks

1 tsp. baking soda

1 tsp. vanilla

1 c. coconut

1 c. chopped pecans

3 egg whites (stiffly beaten)


Cream butter, shortening, sugar and egg yolks.  Add flour and baking soda alternately with buttermilk.  Stir in vanilla, coconut and pecans.  (Save a small amount of coconut and pecans to garnish with later).

Fold in stiffly beaten egg whites.  Cook in three 9″ greased and floured cake pans at 350 degrees for 30 – 40 minutes.


8 oz. cream cheese

1 box powdered sugar

1/2 stick butter

1 tsp. vanilla

Cream butter and cream cheese.  Add sugar and vanilla.  Stack cake using filling between layers and on top of cake.  Spread thin layer on sides.  Add extra coconut and pecans.