Italian Cream Cake

This Italian Cream Cake is easy to make and pefect for birthdays or special occassions. The light, creamy flavor manages to be rich and decadent at the same time.

Course Dessert

Cuisine American

Keyword birthday cake, cake, cake frosting, dessert

Prep Time 30

Cook Time 25

Layering/Frosting/Decorating 15

Servings

Calories 717kcal

Author Jenn

Ingredients

Cake Ingredients

1 cup butter
2 cups granulated sugar
5 eggs
2 cups self-rising flour
1 cup chopped pecans toasted
1 cup buttermilk
1 teaspoon vanilla
1 cup shredded coconut

Frosting Ingredients

½ cup butter softened
16 oz cream cheese softened
4 cups powdered sugar
½ teaspoon vanilla

Topping

1 cup shredded coconut toasted
½ cup chopped pecans toasted

Instructions

How to Make the Cake

Preheat the oven to 350°.
Grease and flour three 8" or 9" cake pans.*
In a large bowl cream the butter, sugar, and vanilla together by beating well until smooth.
Add the eggs one at a time and beat until smooth.
Gradually add self-rising flour and buttermilk, alternating and mixing well after each addition until well combined.
Mix in 1 cup coconut and 1 cup pecans. Do this by hand or with the mixer on the lowest speed.
Pour batter into cake pans evenly dividing between the three pans.
Bake for 20-25 minutes for 9" pans and 25-30 minutes for 8" pans. The cakes are done when a toothpick inserted into the center of each cake comes out clean.
Cool cakes on a wire cooling rake. Remove from pans and allow to cool completely before frosting the cake.

How to Make the Frosting

Use an electric mixture to cream together the cream cheese and vanilla until smooth and creamy.
Gradually add the powdered sugar to the cream cheese while mixing. Beat until creamy and smooth.

Assembly

Prepare the cake plate by lining the edges with aluminum foil as shown. If you'll be frosting and topping the cake using a turntable and transferring to the cake plate using a cake shovel you can skip this step.
Layer each round cake on top of each other placing frosting in between each layer.
After adding the final layer, frost the top and sides.
Press toasted coconut over the top and around the sides of the cake.
Remove foil and pipe cream cheese frosting around the bottom and on the top as desired for decoration. Add any remaining pecans to the top of the cake.
Chill before serving.

Video

Notes

*I used 9" cake pans and my cook time was 20 minutes. If you're using 8" cake pans the cakes will take a little more time. Check 8" cakes at 25 minutes and cook until a toothpick inserted in the center comes out clean.

Nutrition