Italian Cream Cake


  • 6 egg whites beaten to stiff peaks
  • 2 cups sweetened shredded coconut, divided
  • 1 teaspoon vanilla
  • 1 cup milk
  • 1 cup chopped pecans
  • 2 cups self-rising flour
  • 6 egg yolks
  • 2 cups granulated sugar
  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter softened

For the frosting

  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla
  • 1 pound powdered sugar
  • 8 ounces cream cheese at room temperature
  • 1/4 cup butter softened


  1. Preheat oven to 350.
  2. Grease 3 8-inch cake pans and sprinkle with flour. Set aside.
  3. In a large bowl, mix butter until creamy and smooth. Add the sugar and beat well.
  4. Add the egg yolks and mix well.
  5. Sift the flour and add to the sugar-butter mixture, one-third at a time, alternating with the milk.
  6. Stir in vanilla, 1 cup coconut, and pecans.
  7. Gently fold in the egg whites until no pockets remain.
  8. Divide evenly among the three prepared pans.
  9. Bake for 25 minutes and transfer to a rack to cool completely
  10. While the cakes are baking, sprinkle a cup of coconut on a baking sheet and toast it in the oven with your patties for about 8 to 10 minutes, until brown and nutty. Stir it every few minutes to make sure it doesn’t burn. Then set aside to cool

To frost:

  1. Beat the butter and cream cheese until everything is well blended. Next, add the vanilla and powdered sugar together and mix until well combined.
  2. Spread between cake layers and on top and sides.
  3. Using your hands, press the toasted coconut around the sides.
  4. Sprinkle pecans on top.


It is okay to make a double batch if you like your frosting very thick.

Leave a Reply

Your email address will not be published. Required fields are marked *