This is the most delicious Italian cream cake ever. A must-have every Christmas or special occasion at our home. People ask for this recipe always. A bit labor intensive, but well worth the effort.

Yoly
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line with parchment paper.

    Advertisement
  • Spread coconut flakes thinly over a microwave-safe plate. Microwave on high until lightly browned, stirring every 30 seconds, 2 to 3 minutes total.

  • Place coconut in a blender and grind into a fine powder.

  • Combine coconut powder, buttermilk, and vanilla extract in a bowl. Combine cake flour, baking powder, salt, and baking soda in a separate bowl.

  • Beat sugar, butter, and shortening until fluffy. Add eggs, one at a time. Add flour mixture alternately with coconut-buttermilk mixture, mixing between additions. Mix in pecans. Divide batter between the pans.

  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 28 to 32 minutes. Cool cakes in pans for 10 minutes. Remove cakes from pans and cool on wire racks, at least 20 minutes.

  • Meanwhile, beat powdered sugar and butter until fluffy. Mix in cream of coconut, vanilla extract, and salt. Add cream cheese; beat until well combined. Place 1 cooled cake on a serving platter and spread frosting all over. Place the other cake on top; coat with remaining frosting.

  • Press remaining pecans around and on top of the cake to garnish.

Cook's Notes:

Coconut can be toasted in a skillet or in the oven.

Make sure to use cream of coconut, not coconut cream--they are 2 different products. Cream of coconut can usually be found in the aisle where drink mixers are.

Nutrition Facts

1012 calories; 68.7 g total fat; 201 mg cholesterol; 668 mg sodium. 93.1 g carbohydrates; 10.9 g protein; Full Nutrition

Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2019
Boy this was a lot of work! But Boy was it worth it? YES YES YES! This is the BEST Italian Cream Cake I have ever had! It makes quite a big cake so I was able to slice and freeze 1/2 of it. That way whenever I have a taste for this I can just reach into the freezer and be eating this in a couple of hours. I will be making this for an upcoming family get together and I know they will absolutely love it! Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/14/2019
Boy this was a lot of work! But Boy was it worth it? YES YES YES! This is the BEST Italian Cream Cake I have ever had! It makes quite a big cake so I was able to slice and freeze 1/2 of it. That way whenever I have a taste for this I can just reach into the freezer and be eating this in a couple of hours. I will be making this for an upcoming family get together and I know they will absolutely love it! Read More
Rating: 5 stars
01/14/2019
Boy this was a lot of work! But Boy was it worth it? YES YES YES! This is the BEST Italian Cream Cake I have ever had! It makes quite a big cake so I was able to slice and freeze 1/2 of it. That way whenever I have a taste for this I can just reach into the freezer and be eating this in a couple of hours. I will be making this for an upcoming family get together and I know they will absolutely love it! Read More