Italian Cream Cake | Popular Recipes

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Italian Cream Cake

"My mother-in-law gave me this recipe when her son and I got married. It comes out great every time, even with minimal cake-baking experience! People who don't like coconut and cream cheese both have commented how surprised they are that they love this cake!"

Ingredients :

  • Cake:
  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1/2 cup butter
  • 1/2 cup lard
  • 2 cups white sugar
  • 5 eggs, separated
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1 (3.5 ounce) can sweetened flaked coconut
  • 1 tablespoon vanilla extract
  • Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter
  • 3 1/2 cups confectioners' sugar, or more to taste
  • 1 tablespoon vanilla extract
  • 1/2 cup chopped pecans, or to taste

Instructions :

Prep : 30M Cook : 12M Ready in : 1H25M
  • Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.
  • Mix flour and baking soda together in a small bowl.
  • Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar; beat until smooth. Add egg yolks one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition.
  • Fold 1 cup pecans, coconut, and 1 tablespoon vanilla extract into the batter.
  • Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in pans, about 5 minutes. Invert cakes onto cooling racks; let cool completely, 25 to 30 minutes.
  • Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar and 1 tablespoon vanilla extract; beat frosting until smooth.
  • Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.

Notes :

  • If frosting seems too thick in step 7, add a little milk.

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