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Italian Cream Cake

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A delightful Italian Cream Cake that combines coconut and pecans, perfect for celebrations and family gatherings.

Ingredients

Scale
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 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. Cream the butter and sugar together until light and fluffy.
  3. Add the egg yolks one at a time, mixing well after each addition.
  4. Sift together the flour, baking soda, baking powder, and salt.
  5. Combine the dry ingredients with the creamed mixture alternately with the buttermilk.
  6. Fold in the shredded coconut and chopped pecans.
  7. Whip the egg whites until stiff peaks form.
  8. Divide the batter evenly among the prepared cake pans.
  9. Bake for 25-30 minutes or until a toothpick comes out clean.
  10. Cool the cakes in the pans for 10 minutes, then remove and cool completely on a wire rack.
  11. Frost with cream cheese frosting and top with additional coconut and pecans.

Notes

Ensure your butter is at room temperature for easy creaming. For a gluten-free version, use a gluten-free flour blend.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/italian-cream-cake-2/