Italian Cream Cake Recipe

Introduction

Italian Cream Cake is a moist, rich dessert filled with shredded coconut and pecans, layered with creamy frosting. This Southern favorite offers a delightful combination of textures and flavors that will impress any crowd.

Ingredients

• 1/2 cup unsalted butter (softened)
• 1/2 cup vegetable shortening
• 2 cups granulated sugar
• 6 egg yolks
• 2 cups self-rising flour
• 1 cup chopped pecans
• 1 cup milk
• 1 teaspoon vanilla
• 2 cups sweetened shredded coconut, divided
• 6 egg whites, beaten to stiff peaks
• 1/4 cup butter (softened)
• 8 ounces cream cheese (at room temperature)
• 1 pound powdered sugar
• 1 teaspoon vanilla
• 1/2 cup chopped pecans

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans and set them aside.
2. Step 2: In a large bowl, cream together the 1/2 cup butter and vegetable shortening until smooth. Add the granulated sugar and beat well.
3. Step 3: Add the egg yolks to the mixture and mix thoroughly.
4. Step 4: Sift the self-rising flour. Add it to the sugar and butter mixture in three parts, alternating with the milk. Begin and end with the flour.
5. Step 5: Stir in the vanilla, 1 cup of shredded coconut, and 1 cup of chopped pecans until evenly combined.
6. Step 6: Gently fold in the beaten egg whites until no pockets remain, being careful not to deflate the mixture.
7. Step 7: Divide the batter evenly among the prepared pans and smooth the tops.
8. Step 8: Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and turn cakes out onto wire racks to cool completely.
9. Step 9: While the cakes bake, spread the remaining 1 cup of shredded coconut on a baking sheet. Toast in the oven alongside the cakes for 8 to 10 minutes, stirring every few minutes until coconut is browned and nutty. Set aside to cool.
10. Step 10: For the frosting, cream together 1/4 cup butter and cream cheese until smooth. Add the vanilla and powdered sugar, mixing until well combined.
11. Step 11: Once the cakes are cooled, frost between the layers and over the top and sides of the cake with the cream cheese frosting.
12. Step 12: Use your hands to press the toasted coconut all around the sides of the cake. Sprinkle the remaining 1/2 cup chopped pecans over the top for garnish.

Tips & Variations

• For a lighter texture, be gentle when folding in the egg whites to keep the batter airy.
• Substitute walnuts for pecans if preferred, or omit nuts entirely for a nut-free version.
• Use homemade self-rising flour by combining 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt.
• Chill the cake briefly before applying the toasted coconut for better adherence.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen for up to 2 months when wrapped tightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of self-rising flour?

Yes, substitute 2 cups of all-purpose flour combined with 3 teaspoons baking powder and 1/2 teaspoon salt to make your own self-rising flour.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.

Italian Cream Cake Recipe

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★★★★★

4.5 from 54 reviews

This classic Italian Cream Cake is a luscious and moist dessert featuring a rich combination of butter, vegetable shortening, and sweetened shredded coconut. It boasts layers of tender cake filled and frosted with a smooth cream cheese and butter frosting, highlighted by chopped pecans both inside the batter and as a crunchy garnish. Toasted coconut adds a delightful nutty and golden finish on the outside, making it a perfect celebratory cake for any occasion.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 2 cups granulated sugar
• 6 egg yolks
• 2 cups self-rising flour
• 1 cup chopped pecans
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 cups sweetened shredded coconut, divided
• 6 egg whites, beaten to stiff peaks

Frosting Ingredients

• 1/4 cup unsalted butter, softened
• 8 ounces cream cheese, at room temperature
• 1 pound powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then set them aside to be ready for batter.
2. Cream Fats and Sugar: In a large mixing bowl, cream together the softened unsalted butter and vegetable shortening until the mixture is smooth and creamy. Add the granulated sugar and beat thoroughly to combine well.
3. Add Egg Yolks: Incorporate the six egg yolks into the mixture, beating well to ensure a smooth batter.
4. Mix Flour and Milk: Sift the self-rising flour to remove lumps. Gradually add the flour to the wet mixture one-third at a time, alternating with the milk. This helps maintain a smooth consistency.
5. Add Flavorings and Mix-ins: Stir in the vanilla extract, one cup of the sweetened shredded coconut, and the chopped pecans into the batter.
6. Fold Egg Whites: Gently fold the stiffly beaten egg whites into the batter, carefully mixing to avoid deflating the eggs but ensuring no pockets of whites remain.
7. Divide Batter and Bake: Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Cakes: Remove the cakes from the pans and transfer them to wire racks to cool completely before frosting.
9. Toast Coconut: While the cakes bake, spread the remaining one cup of shredded coconut on a baking sheet. Toast it in the oven alongside the cakes for 8 to 10 minutes, stirring every few minutes, until it is browned and nutty without burning. Set aside to cool.
10. Make Frosting: In a mixing bowl, cream together the softened 1/4 cup butter and cream cheese until smooth. Add the vanilla extract and gradually mix in the powdered sugar until the frosting is well combined and creamy.
11. Assemble Cake: Spread a layer of frosting between each cake layer and then frost the top and sides of the assembled cake evenly.
12. Decorate: Press the toasted coconut onto the sides of the frosted cake using your hands to adhere it well. Sprinkle the remaining chopped pecans over the top to finish the decoration.

Notes

• Ensure the egg whites are beaten to stiff peaks for a light and airy cake texture.
• Use room temperature ingredients for best mixing and texture results.
• Toast the coconut carefully and stir often to prevent burning, as burnt coconut will impart a bitter flavor.
• You can substitute pecans with walnuts if preferred.
• The frosting can be slightly sweetened or reduced in sugar according to taste.
• Store the cake covered in the refrigerator for up to 3 days to maintain freshness.

Keywords: Italian Cream Cake, coconut cake, cream cheese frosting, pecan cake, layered cake, moist cake, classic dessert