Ingredients
Cake
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½ cup (1 stick) unsalted butter, softened
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½ cup shortening (for tenderness)
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2 cups granulated sugar
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5 large eggs, separated (important for fluffiness)
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 cup buttermilk, at room temperature
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1 teaspoon vanilla extract
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1 cup sweetened shredded coconut
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1 cup chopped pecans, toasted if desired
Cream Cheese Frosting
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1 (8 oz) package cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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1 teaspoon vanilla extract
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4 cups powdered sugar (or to taste)
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Optional: ½–1 cup chopped pecans for topping
🍰 Instructions
1. Prepare the Cake Pans
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Preheat oven to 350°F (175°C).
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Grease and flour three 8-inch round cake pans or line bottoms with parchment.
2. Cream Butter, Shortening & Sugar
Beat the softened butter and shortening together on medium speed until creamy and fluffy, about 3–5 minutes.
Add sugar gradually and continue beating until pale and light.
Tip: Proper creaming creates tiny air pockets that make the cake rise beautifully.
3. Add Egg Yolks
Add egg yolks one at a time, mixing well after each addition.
Scrape down the bowl frequently.
4. Combine Dry Ingredients
In a separate bowl, whisk together:
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Flour
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Baking soda
Set aside.
5. Add Dry Ingredients Alternating With Buttermilk
With the mixer on low:
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Add ⅓ of the flour mixture → mix
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Add ½ of the buttermilk → mix
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Repeat, ending with the final ⅓ flour portion
Add in vanilla, coconut, and pecans.
Do not overmix—just until combined.
6. Whip Egg Whites
In a clean bowl, whip egg whites until stiff peaks form.
Gently fold into batter using a spatula.
This step creates the signature light texture of Italian Cream Cake.
7. Bake
Divide batter evenly among the three pans.
Bake for 25–30 minutes, or until:
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tops are golden
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centers spring back
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toothpick inserted comes out clean
Cool in pans 10 minutes, then turn onto racks to cool completely.
🧁 Cream Cheese Frosting
1. Beat Cream Cheese & Butter
Beat together until smooth and fluffy.
2. Add Vanilla & Powdered Sugar
Add powdered sugar gradually until you reach a smooth, spreadable consistency.
🎂 Assembly
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Place the first cake layer on a serving plate. Spread a generous layer of frosting.
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Add the second layer → frost.
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Add the final layer → frost the top and sides.
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Press chopped pecans onto the sides or sprinkle on top.
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Refrigerate 30 minutes for cleaner slicing.
👉 Optional Enhancements
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Add ¼ teaspoon almond extract for a classic Southern twist.
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Toast pecans before adding for a deeper flavor.
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Add ½ cup extra coconut for a richer texture.
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Frost only between layers and top for a lighter version.
- 1 stick butter
- 2 c. sugar
- 1 c. buttermilk
- 2 c. plain flour
- 1 c. coconut
- 1/2 c. shortening
- 5 eggs, separated
- 1 tsp. soda
- 1 c. pecans, chopped
- 1 tsp. vanilla
FROSTING:
- 1 stick butter
- 1 (8 oz.) pkg. cream cheese
- 1 box powdered sugar
- 1 tsp. vanilla
