Coconut Italian Cream Cake
I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado
Ingredients
- 5 large eggs, separated
- 1 cup butter, softened
- 1-2/3 cups sugar
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1-1/3 cups sweetened shredded coconut
- 1 cup chopped pecans, toasted
- FROSTING:
- 12 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 2-1/4 teaspoons vanilla extract
- 5-2/3 cups confectioners' sugar
- 3 to 4 tablespoons heavy whipping cream
- 1/2 cup chopped pecans, toasted
- 1/4 cup toasted sweetened shredded coconut, optional
Reviews
this cake was excellent! Only change I made was I made it in a 13x9 pan. I made 2/3 of the frosting. I did add the nuts and coconut to top. Everyone loved this cake and I will definitely make again, soon.
Amazing cake. I had to adjust the recipe for high altitude
Awesome cake! Did not even use all of the frosting. No ice cream necessary! Definitely will make this again!
Delicious cake and frosting--didn't change a thing, and I liked the toasted coconut on top. It is rather time consuming and complex to make, so I'll save this for special occasions only!
I have several family members who love Italian Cream Cake, this has been my to go recipe every time they request it. I was wondering if this same recipe could be converted to a Bundt cake. I bake for fun and relaxation not an expert but I think is doable just less cake batter (maybe). Any suggestions?
I have been making this cake for over 30 years, got the recipe many years ago from my aunt. My husband does not like coconut so I omit that from the recipe all together and it is a wonderful cake. The secret is in folding the stiff egg whites in with over folding and breaking them down too much or the cake will be very dense. Use whole fat buttermilk not low fat.
I originally made this cake 46 years ago. Then it was just called “Italian Cream Cake.” It became my family’s celebration cake. They lived it so much they wanted it for any special occasion. The only difference in the recipe that I noticed was the heavy cream in the frosting recipe, which I think I’ll try. If you’ve never made this cake, you’ve got to try it. It’s great.
Way too much coconut for me. The icing is delicious. If I make it again I would probably just make a regular cake and use the icing.
One of my favorite cakes! I only do two layers, not three. I also add a tsp of butter flavoring as well as vanilla. So creamy and delicious.
I stopped making this when I could no longer find canned coconut.