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+ servings

Italian Cream Cake

Want a cake that is perfect for any occasion? This Italian Cream Cake is absolutely delicious consisting of coconut, pecans and a delicious cream cheese frosting.
Prep Time30 mins
Cook Time25 mins
Resting Time:1 hr
Total Time1 hr 55 mins
Course: Dessert
Cuisine: American
Servings: 14 slices
Calories: 564kcal


  • 2 cups sugar
  • 1/2 cup butter room temperature
  • 1/2 cup vegetable oil
  • 5 eggs separated
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup flaked coconut
  • 1 teaspoon vanilla or almond extract

Cream Cheese Frosting:

  • 2 8 oz blocks cream cheese, softened
  • 4 cups powdered sugar
  • 1/2 stick butter
  • 1-2 tsp vanilla extract depending on taste
  • 1 cup chopped pecans plus more for decorating (whole as well)
  • Additional coconut for decorating


  • Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans (spring-form is best).
  • In a large bowl, cream together butter, oil and sugar until light and fluffy.
  • Mix in the egg yolks, vanilla, and coconut until combined.
  • In a separate bowl, mix flour, baking soda, and baking powder, set aside.
  • In another bowl, beat egg whites until stiff, set aside.
  • Alternate adding in your buttermilk and flour mixture until combined.
  • Gently fold in your egg whites.
  • Pour into prepared baking pans and bake for 20-25 minutes until tops are golden or until toothpick comes out clean.
  • Let rest for about 10 minutes until you remove from pans, then place on wire racks to cool completely.


  • In a medium bowl, combine cream cheese, butter and vanilla, beat until light and fluffy.
  • Add in powdered sugar and beat until combined and smooth.
  • To assemble, layer your first cake round and top with about 2/3 cup frosting then sprinkle with nuts.
  • Repeat with remaining layers. Once all layers are assembled cover cake with remaining frosting around sides.
  • To decorate press extra coconut up sides of cake, pipe swirls of frosting around top of cake and top with whole pecans and sprinkle extra chopped pecans in center of cake.


  1. Use springform pans if you can, it is easier to get the cakes out as they are delicate and fluffy.
  2. To switch up your decorating toast your coconut and press it around the sides of the cake.
  3. Make sure to gently fold in you egg whites, you want your batter to look light and fluffy.
  4. If you want to make sure you have even cake layers, use a kitchen scale to measure out each pan.
  5. Let these cakes sit in the pans about 10 minutes before removing to cool completely on wire racks.
  6. You can also mix your chopped nuts into your frosting and frost your cake that way.


Calories: 564kcal | Carbohydrates: 80g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 359mg | Potassium: 134mg | Fiber: 2g | Sugar: 64g | Vitamin A: 315IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1.6mg