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Italian Cream Cake


  • 1 stick butter
  • 1/2 cup vegetable shortening
  • 2 cups sugar
  • 5 egg yolks
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 small can Angel Flake coconut
  • 1 cup chopped pecans
  • 5 egg whites, stiffly beaten
  • Frost with following recipe: 1 (8 oz.) pkg. cream cheese, softened to room temperature
  • 1/2 stick butter, softened
  • 1 box powdered sugar
  • 1 teaspoon vanilla
  • Chopped pecans


Cream butter and shortening. Add sugar and beat until smooth.

Add yolks and beat well. Combine flour and baking soda.

Add to cream mixture alternately with buttermilk.

Stir in vanilla. Add coconut and nuts.

Fold in egg whites. Pour into 3 greased and floured 8-inch pie

pans. Bake at 350 degrees for 25 minutes or until cake tests done.

Thoroughly cool and frost.


Beat cream cheese and butter until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread between layers and on top and sides of cake. Sprinkle with nuts.

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