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A tall three-layer Italian cream cake with cream cheese frosting, toasted pecans and coconut, with one slice cut to show the layers

Italian Cream Cake

A three-layer Southern Italian cream cake with coconut and toasted pecans in a tender buttermilk cake, finished with cream cheese frosting.
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Prep Time 40 minutes
Cook Time 28 minutes
Cooling and chilling 1 hour 30 minutes
Total Time 2 hours 38 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American, Southern
Calories: 690
Ingredients Method Notes

Ingredients
  

Cake
  • 1/2 cup unsalted butter softened (113 g)
  • 1/2 cup vegetable shortening (95 g)
  • 2 cups granulated sugar (400 g)
  • 5 large eggs separated, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour spooned and leveled (250 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk room temperature (240 ml)
  • 1 cup sweetened flaked coconut (85 g)
  • 1 cup pecans toasted and finely chopped (115 g)
  • 1/4 teaspoon cream of tartar
Cream cheese frosting
  • 12 ounces cream cheese full-fat block, softened (340 g)
  • 3/4 cup unsalted butter softened (170 g)
  • 5 cups powdered sugar sifted (600 g)
  • 2 teaspoons vanilla extract
  • 1 pinch salt
Garnish
  • 1/2 cup pecans toasted and chopped (60 g)
  • 1/4 cup sweetened flaked coconut toasted if you like

Method
 

Cake
  1. Heat the oven to 350°F (175°C). Grease three 9-inch round pans, line with parchment and grease the paper.
  2. Beat the butter, shortening and sugar for 3 to 4 minutes until fluffy. Beat in the egg yolks one at a time, then the vanilla.
  3. Whisk the flour, baking soda and salt. Add to the butter mixture in three parts, alternating with the buttermilk, mixing on low just until combined.
  4. Stir in the coconut and 1 cup toasted pecans.
  5. Whip the egg whites with the cream of tartar to stiff peaks. Stir one third into the batter, then gently fold in the rest.
  6. Divide the batter among the pans and bake for 25 to 30 minutes, until a toothpick in the center comes out clean.
  7. Cool in the pans for 10 minutes, then turn out onto racks and cool completely.
Frosting and assembly
  1. Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla and salt and beat until fluffy.
  2. Stack the layers with frosting between them, apply a thin crumb coat and chill for 20 minutes.
  3. Frost the top and sides with the remaining frosting and garnish with pecans and coconut. Chill at least 1 hour before slicing.

Notes

All butter: Replace the shortening with butter for 1 cup butter total.
Make ahead: Bake the layers up to 2 days ahead or freeze them up to 2 months.
Storage: Keep the frosted cake refrigerated up to 5 days.
Nutrition is an estimate per slice.