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For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans

For the Cream Cheese Frosting:

  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a large bowl, cream together the butter and sugar until light and fluffy.


Add egg yolks one at a time, beating well after each addition.

In a separate bowl, whisk together the flour and baking soda.


Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.

Begin and end with the dry ingredients. Mix until just combined.


Stir in the vanilla extract, shredded coconut, and chopped pecans.

In a clean, dry bowl, beat the egg whites until stiff peaks form.


Gently fold the egg whites into the batter until well combined.

Divide the batter evenly among the prepared cake pans.


Smooth the tops with a spatula.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.


Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the cream cheese frosting, beat together the softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.


Once the cakes are completely cooled, spread a layer of cream cheese frosting between each layer and frost the top and sides of the cake.

Optionally, decorate the cake with additional shredded coconut and chopped pecans.


Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Enjoy your delicious Italian Cream Cake!


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