Italian Cream Cake

This classic Italian Cream Cake is a rich and moist three-layer cake with coconut, pecans, and a luscious cream cheese frosting. It’s a true Southern favorite!

Prep Time: 15-20 minutes
Bake Time: 22-25 minutes
Chill Time: At least 30 minutes

Total Time: Approx 1 hour 15 minutes

Servings: 8

Ingredients:

For the cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 5 large eggs, separated

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• 1 cup sweetened shredded coconut

• 1 cup chopped pecans

  For the Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese, softened

• 1/2 cup (1 stick) unsalted butter, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup chopped pecans (for garnish)

• Extra shredded coconut (optional, for garnish)
  

You will also need:

• Three "9” Round Cake Pans

• Large mixing bowl

• Small mixing bowl

• Mixer

Instructions:

Make the Cake Base:

1. Preheat & Prepare: Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans or line them with parchment paper.

2. Beat the Butter & Sugar: In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).

3. Add Egg Yolks: Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.

4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

5. Alternate Buttermilk & Dry Ingredients: Add the dry ingredients to the butter mixture in three additions, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.

6. Fold in Coconut & Pecans: Gently fold in the shredded coconut and chopped pecans.

7. Whip Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter, being gentle to keep the batter light and airy.

8. Bake: Divide the batter evenly among the prepared cake pans. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
   

   Make the Frosting:

9. Beat the Cream Cheese & Butter: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.

10. Add Powdered Sugar: Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
    

    Assemble the Cake:
    

11. Frost Each Layer: Place one cake layer on a serving plate and spread frosting over the top. Repeat with the second and third layers.

12. Frost the Outside: Spread frosting over the sides and top of the cake.

13. Decorate: Sprinkle the top with chopped pecans and extra coconut if desired.

14. Chill & Serve: Let the cake chill for at least 30 minutes before slicing for the best texture. Serve and enjoy!

This cake is perfect for holidays, birthdays, or any special occasion!