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Authentic Italian Cream Cake: Moist Layers with Coconut and Pecans

Authentic Italian Cream Cake

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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American, Italian
Servings 12 Slices
Calories 500 kcal

Ingredients
  

For the Cake:

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 5 large eggs separated
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 1 tsp pure vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans toasted

For the Cream Cheese Frosting:

  • 16 oz cream cheese softened
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1 tsp pure vanilla extract
  • 2-3 tbsp heavy cream
  • ½ cup toasted coconut for garnish
  • ½ cup chopped pecans for garnish

Instructions
 

  • Preheat oven to 350°F; prep three 8-inch pans.
  • Cream butter and sugar; add egg yolks.
  • Mix dry ingredients; alternate with buttermilk.
  • Stir in coconut and pecans; fold in whipped egg whites.
  • Bake 22-25 minutes; cool completely.
  • Make cream cheese frosting; assemble and frost cake.
  • Garnish with toasted coconut and pecans; chill before serving.

Notes

For detailed step-by-step instructions, check out the full recipe above.

Equipment

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