This Italian Cream Cake recipe consists of three moist layers separated by cream cheese, coconut and pecan frosting; when this cake shows up on the menu, you know it must be a special occasion; a spectacular finale that solidifies dessert as the most anticipated course of the meal.

Italian Cream Cake Recipe

This is a delicious gourmet cake recipe that is sure to impress guests.  It makes a beautiful centerpiece for any special occasion.  So chill the champagne, bring out the crystal and get ready to toast over a nice piece of classic three-layer Italian cream cake. For this recipe, you will need three 8-inch round cake pans and the ingredients listed at right.  Use non-stick pans if you have them available.   Preheat oven to 350° F (175° C).  Grease and flour three 8-inch round cake pans.   Recipe makes one 8-inch layer cake.

Beat the egg whites in a metal bowl until they form stiff peaks.

In a separate large mixing bowl, cream the margarine (1/2 cup) and shortening until the mixture is light.  Then add the white sugar and beat until the mixture is fluffy.  Beat in the egg yolks.

Stir together the flour and baking soda.  Alternate adding the flour/baking soda mixture and buttermilk into the creamed mixture, mixing well after each addition.

Stir in 1 teaspoon of vanilla extract, the shredded coconut and 1 cup of chopped pecans.

Fold in the stiffly beaten egg whites and then spoon into the prepared cake pans.

Bake for 25 to 40 minutes, checking with a toothpick.  The cakes will be fully baked when you are able to insert a toothpick into the center of the cake and it comes out clean.

Cool in pans for 10 minutes then remove to wire rack to cool completely.  Place cooled layers in refrigerator to cool further.  The cake will be easier to frost if refrigerated to a cooler temperature.

Italian Cream Cake

Recipe Ingredients

1/2 cup margarine, softened
1/2 cup shortening
2 cups white sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1-1/3 cups coconut (shredded/moist)
1 cup chopped pecans
5 egg whites
8 ounces cream cheese
1/2 cup margarine, softened
4 cups confectioner's sugar
1 teaspoon vanilla extract
1/2 cup coconut (shredded/moist)
             (optional)
1/2 cup chopped pecans
1/2 cup large shaved coconut
            (decoration, optional)
several whole and/or chopped pecans
            (decoration, optional)

Prepare the frosting:

Combine the cream cheese, 1/2 cup of margarine, the confectioner's sugar and 1 teaspoon vanilla in a mixer bowl.  Beat until smooth.

Add the 1/2 cup of shredded coconut (if desired).  Stir the remaining 1/2 cup of pecans into the frosting.

Frost the cooled cake.

Decorate the cake as desired.  You can sprinkle chopped pecans, decorate with large shaved coconut or whole pecans.   Or decorate with all three!