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Italian Cream Cake

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A delicious three-tiered Italian Cream Cake, filled with shredded coconut and pecans, topped with creamy frosting.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Creaming together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Combine the flour, baking soda, baking powder, and salt in another bowl.
  5. Gradually add the flour mixture to the creamed butter and sugar, alternating with the buttermilk.
  6. Stir in the vanilla, shredded coconut, and chopped pecans.
  7. Pour the batter evenly into the prepared pans.
  8. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes and then turn out onto wire racks to cool completely.

Notes

Pairs beautifully with whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/07/29/italian-cream-cake/

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