Very delicious cake!

Cyndi

Recipe Summary

Servings:
10
Yield:
1 - 8 inch round layer cake
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.

    Advertisement
  • Beat egg whites until they form stiff peaks.

  • In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.

  • Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.

  • Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

Nutrition Facts

967 calories; protein 10.3g 21% DV; carbohydrates 116.8g 38% DV; fat 53.3g 82% DV; cholesterol 128.4mg 43% DV; sodium 489.9mg 20% DV. Full Nutrition
Advertisement

Reviews (170)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2006
I have a cake business and am constantly looking for good recipes. I decided to try this recipe for an order. I don't care for coconut so I was going on faith. The customers LOVED this cake! I had such positive feedback that I will be using this for future Italian Cream Cake orders. Thanks!!! Read More
(156)

Most helpful critical review

Rating: 2 stars
01/08/2006
This is not as good as it sounded. Real disappointed! Needs "something". Won't make again. Read More
(6)
218 Ratings
  • 5 star values: 177
  • 4 star values: 29
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
12/03/2006
I have a cake business and am constantly looking for good recipes. I decided to try this recipe for an order. I don't care for coconut so I was going on faith. The customers LOVED this cake! I had such positive feedback that I will be using this for future Italian Cream Cake orders. Thanks!!! Read More
(156)
Rating: 5 stars
01/04/2007
A co-worker of my husband asked me to bake for her for Christmas and she asked for an Italian Cream Cake. I had never made one so this is the recipe I settled on. She said she didn't want coconut so I left it out...but added 1 t. of coconut extract for the flavor. Other than than I made the cake exactly by the recipe. I doubled the frosting recipe because I wanted to be sure that I had enough left over to decorate with..and I had plenty with even some left over. You need a lot just because it's such a tall cake with the three layers. Anyway she said everyone loved it...and that the frosting was delicious! I even took a picture of it and posted it...I was very pleased! Read More
(129)
Rating: 4 stars
12/26/2006
First off this cake was great! I changed things up a bit it may be something you might want to consider. The first thing I did differently was instead of round pans I used a 9X13 slab. It was easier to transport and cut I was able to get 16 very generous pieces you could get more if you cut smaller next time I will. Since this was following Christmas dinner I wanted to lighten things up a little (I dont mean calories here) So I used the cream cheese frosting in the middle and a thin layer on top (I cut the whole slab in 1/2) and then frosted the whole outside with sweetened whip cream. I think if I frosted the whole thing with the cream cheese it would have been to much for our already stuffed bellies. You will have a bit of leftover creamcheese icing ice some cookies or something. It was a really good cake the only reason why I didnt give it 5 stars was because it was a little denser than I would have liked but I did cut the cake in 1/2 while it was still warm so that may have caused a little deflation so I will never know if it was supposed to be like that or if it was my own fault. Probably the latter. It was pretty tasty though. Read More
(71)
Advertisement
Rating: 5 stars
10/12/2008
This is my new favorite cake!!!!! Followed the recipe exactly except I made 1.5 times the amount of icing the original amount just wasn't enough to generously ice three layers of cake. Next time I may reduce the coconut just a personal preference but it was delicious!!! Tip: to make beating the whites to peaks easier be sure to separate them and then let them sit at room temp for a bit. Read More
(59)
Rating: 5 stars
09/09/2007
Excellent and very easy. I only used 1 cup coconut and I added 1 tsp of Almond Extract for the authenic Italian cake. So good. Next time I may decrease the coconut to 3/4 cup. Read More
(56)
Rating: 5 stars
01/05/2008
I'm not a very good baker. Most of my baking is right out of the box. This is an excellent cake. My friends and family loved it. My biggest fear of scratch baking is a dry cake. This is a very moist cake that is so delicious. I used cake flour instead of all-purpose flour. I also used butter instead of margarine. I doubled the cream cheese and butter but not the powdered sugar for the icing. This is a keeper! Read More
(45)
Advertisement
Rating: 5 stars
02/15/2008
Great recipe. Some ideas: put lemon or lime curd in between the layers and on the top of the cake. Add some toasted crushed pecans to the icing and top the cake (and curd) with toasted coconut. Beautiful presentation and the tartness of the curd is a wonderful complement to the sweetness of the cake. You'll REALLY enjoy this recipe. Read More
(27)
Rating: 5 stars
11/08/2007
I have made this cake twice. Turned out perfect each time. My DH loves it and it is now his most requested cake. Didn't change a thing about the recipe. I added chopped pecans to the frosting and put both pecans and coconut in the batter. Read More
(21)
Rating: 4 stars
01/16/2009
Delicious and moist cake! I ground the nuts that were going into the cake batter instead of leaving them chopped. I personally don't like chunks in my cake. I also did not mix in the coconut or nuts with the icing because I wanted it to be completely smooth not lumpy. Toasted nuts just went around the edges for a decorative touch. Read More
(20)
Rating: 2 stars
01/08/2006
This is not as good as it sounded. Real disappointed! Needs "something". Won't make again. Read More
(6)
Advertisement