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Coconut Italian Cream Cake

22 reviews
Test Kitchen Approved
Total Time

Prep: 50 min. Bake: 20 min. + cooling

Makes

16 servings

Updated: Dec. 13, 2023
I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of the most requested. —Ann Bush, Colorado City, Colorado
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Ingredients

  • 5 large eggs, separated
  • 1 cup butter, softened
  • 1-2/3 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1-1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans, toasted
  • FROSTING:
  • 12 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 2-1/4 teaspoons vanilla extract
  • 5-2/3 cups confectioners' sugar
  • 3 to 4 tablespoons heavy whipping cream
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup toasted sweetened shredded coconut, optional

Directions

  1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper.
  3. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.
  4. With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  5. For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and side of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.
Editor's Note: To toast pecans and coconut, spread one ingredient at a time in a 15x10x1-in. baking pan. Bake each pan at 350° for 5-10 minutes or until lightly browned, stirring occasionally.

Nutrition Facts

1 piece: 667 calories, 36g fat (18g saturated fat), 128mg cholesterol, 402mg sodium, 82g carbohydrate (68g sugars, 2g fiber), 7g protein.