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Teresa Bell Kindred’s Mom’s Italian Creme Cake

  • Serves 12.


  • Cake:
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups white sugar
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 1/2 cup shortening
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 (3.5 oz.) pkg. flaked coconut
  • 1 cup chopped pecans
  • Note: Mama made it sometimes with coconut, sometimes without. Either way it was great.
  • Cream Cheese Frosting:
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 4 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


Preheat oven to 325°. Grease three 9-inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.

In a large bowl, cream sugar, butter, oil, and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in vanilla.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in pecans and coconut.

Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the Cream Cheese Frosting: Beat together cream cheese, butter or margarine, vanilla, and confectioners sugar. Stir in chopped pecans. Frost and fill cooled cake with cream cheese frosting.

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