Italian Cream Cake

5 from 3 votes

Tender, moist vanilla cake is dotted with coconut and pecans, then topped with a fluffy layer of cream cheese frosting in this Italian Cream Cake recipe. Baked as a single-layer sheet cake, it’s a simple yet elegant dessert.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Keyword: Italian Cream Cake

Servings: slices

Calories: 661kcal

Author: Jill

Ingredients

1/2 cup salted butter (1 stick) softened
1/2 cup vegetable shortening
2 cups granulated sugar
2 cups all-purpose flour
5 large egg yolks
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup shredded coconut
1 cup chopped pecans
5 large beaten egg whites (until light and fluffy)

Cream Cheese Frosting

1/2 cup salted butter softened
8 ounces cream cheese softened
16 ounces powdered sugar 1 box (or 4 cups total)
1 teaspoon vanilla extract
1 cup shredded coconut for topping
1 cup chopped pecans for topping

Instructions

Preheat oven to 325 degrees and grease the a 9x13 baking dish.
In a medium bowl, whisk together the flour and baking soda.
In a large mixing bowl, beat together the softened butter, shortening and sugar until light and fluffy.
Beat in the egg yolks one at a time until combined. Add in the vanilla extract.
Alternate between the dry ingredients and the buttermilk and gradually mix until combined.
Gently stir in 1 cup chopped pecans, 1/2 cup shredded sweetened coconut and 5 large beaten egg whites until well blended. Pour batter into prepared baking dish.
Pour into the baking dish and bake for 40-45 minutes or until a toothpick comes out clean.
Remove and allow to cool before frosting.

Cream Cheese Frosting

Using a standing mixer, beat together all ingredients except for the coconut and pecans until smooth.
Spread evenly over the cake.
Top with shredded coconut and chopped pecans.

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