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italian cream cake



1 stick (½ cup) butter 1 teaspoon baking soda 1/2 c oil 1 teaspoon vanilla 2 cups sugar 1 cup sweetened, shredded coconut 2 cups flour 1 cup chopped walnuts 1 cup buttermilk 5 eggs, separated Frosting 12 ounces cream cheese 1 teaspoon vanilla 3/4 stick butter 5 1/2 cups powdered sugar 1 1/2 cups coconut 1 1/2 cups chopped walnuts (optional) Instructions:

1. Pre-heat the oven to 300 degrees F

2. Make the cake.

  • Prepare 3 round 9-inch cake pans by greasing, flouring, and lining with parchment paper.

  • Cream 1 stick butter, oil and sugar until smooth.

  • Add egg yolks and beat well.

  • Add flour and baking soda to creamed mixture.

  • Add the buttermilk, vanilla, coconut, and nuts.

  • In a separate bowl, beat egg whites until they form stiff peaks. Then, fold stiffly beaten egg whites into cake batter.

  • Bake for 30 minutes or until a toothpick comes out clean.

3. Make the frosting

  • Beat cream cheese and butter until smooth.

  • Add sugar and mix well.

  • Add vanilla and beat until smooth.

  • Beat in nuts and coconut until well-combined.

4. Frost cake and serve. Top with extra toasted coconut if desired for decoration.

5. Store in the refrigerator covered or in an airtight container.

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