Italian Cream Cake

This This Italian Cream Cake is a true Southern classic — rich, moist, and filled with sweet coconut, crunchy pecans, and topped with a luscious cream cheese frosting. Whether you’re celebrating a special occasion or just craving something indulgent, this beautiful layer cake is sure to impress your family and friends. One bite, and you’ll understand why it’s a beloved favorite across generations!Italian Cream Cake is a true Southern classic — rich, moist, and filled with sweet coconut, crunchy pecans, and topped with a luscious cream cheese frosting. Whether you’re celebrating a special occasion or just craving something indulgent, this beautiful layer cake is sure to impress your family and friends. One bite, and you’ll understand why it’s a beloved favorite across generations!

Ingredients:

For the cake:

• ½ cup (1 stick) butter, softened

• ½ cup shortening

• 2 cups sugar

• 5 large eggs, separated

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 cup buttermilk

• 1 tsp vanilla extract

• 1 cup sweetened shredded coconut

• 1 cup chopped pecans (optional)

For the frosting:

• 1 (8 oz) package cream cheese, softened

• ½ cup (1 stick) butter, softened

• 1 tsp vanilla extract

• 4 cups powdered sugar

• ½ cup chopped pecans (for garnish)

• Additional coconut for garnish (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

2. In a large bowl, cream butter, shortening, and sugar until light and fluffy.

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

4. In another bowl, sift together flour and baking soda.

5. Add the dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with the dry ingredients. Stir in vanilla, coconut, and pecans.

6. In a clean bowl, beat egg whites until stiff peaks form, then fold gently into the batter.

7. Divide batter among the prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean.

8. Cool layers in pans 10 minutes, then remove to wire racks to cool completely.

Note:
For best results, make sure your eggs and buttermilk are at room temperature before mixing. This helps the batter come together smoothly and gives the cake a better texture. You can toast the pecans lightly for extra flavor, and the cake tastes even better the next day once the flavors have had time to meld. Store covered in the fridge for up to 5 days.