Italian Cream Cake
IngredientsFor the Cake
2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
5 large eggs, separated
1 cup buttermilk
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
For the Cream Cheese Frosting
16 oz (450g) cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
For Garnish
1 cup chopped pecans
½ cup sweetened shredded coconut
Pecan halves for decoration
DirectionsStep 1: Prepare the Cake Pans
Preheat oven to 350°F (175°C).
Grease and flour three 8-inch round cake pans.
Step 2: Make the Batter
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg yolks one at a time.
Add vanilla extract.
Alternate adding the flour mixture and buttermilk, mixing until combined.
Fold in shredded coconut and chopped pecans.
Step 3: Fold in Egg Whites
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold into the batter to keep it light and fluffy.
Step 4: Bake
Divide batter evenly among prepared pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in pans, then transfer to wire racks to cool completely.
Step 5: Prepare the Frosting
Beat cream cheese and butter until smooth.
Gradually add powdered sugar.
Mix in vanilla until fluffy and spreadable.
Step 6: Assemble the Cake
Place one cake layer on a serving plate.
Spread frosting over the top and sprinkle with chopped pecans.
Repeat with remaining layers.
Frost the top and sides of the cake.
Press shredded coconut onto the sides and decorate the top with pecan halves.
Tips
Use room-temperature ingredients for a smoother batter. Toast the pecans before adding them for deeper flavor. Fold egg whites gently to keep the cake light and tender. Chill the cake for 30 minutes before slicing for cleaner layers. Store covered in the refrigerator for up to 5 days. Bring slices to room temperature before serving for the best texture and flavor.Prep Time: 30 minutes
Bake Time: 30 minutes
Cooling Time: 1 hour
Total Time: 2 hours
Servings: 12 slices 
