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A slice of the beautifully frosted Italian Cream Cake is served on a dessert plate, set on the white marble cooktop, ready to enjoy.

Italian Cream Cake Recipe

A soft and moist coconut cake with a rich, creamy frosting. Topped with chopped walnuts and extra coconut, it's perfect for special occasions or a sweet treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 25 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 767 kcal

Equipment

  • 3 (9-inch) round cake pans
  • Electric mixer
  • Small Bowl
  • Medium bowl
  • Wire Rack
  • Toothpick

Ingredients
  

Coconut Cake:

  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • ½ cup butter
  • ½ cup shortening
  • 2 cups white sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour

Cream Cheese Frosting:

  • 8 ounces cream cheese
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 2 tablespoons light cream
  • ½ cup chopped walnuts
  • 1 cup flaked coconut

Instructions
 

Preheat Oven:

  • Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.

Make Buttermilk Mixture:

  • In a small bowl, combine buttermilk and baking soda. Set aside.
    A small glass bowl on the white marble cooktop with buttermilk and baking soda being stirred together until fully combined.

Prepare Cake Batter:

  • In a large bowl, beat together butter, shortening, and sugar until light and fluffy. Add eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour. Mix until just combined.
    A large glass mixing bowl on the white marble cooktop holds butter, shortening, and sugar being beaten into a fluffy mixture, as eggs, buttermilk mixture, vanilla, and coconut are gradually added, along with flour and baking powder.

Bake the Cake:

  • Divide the batter evenly between the three pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    Prepared batter is being evenly divided between three greased cake pans, resting on the white marble cooktop, ready for baking.
  • Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
    Baked cakes are cooling on a wire rack over the white marble cooktop, with their golden edges perfectly risen and the pans removed.

Make Cream Cheese Frosting:

  • Beat cream cheese, butter, vanilla, and confectioners' sugar in a medium bowl until light and fluffy. Gradually add light cream until you reach the desired frosting consistency. Stir in chopped walnuts and coconut.
    A medium glass bowl on the white marble cooktop contains cream cheese, butter, vanilla, and confectioners' sugar being whipped into a smooth, fluffy frosting, with chopped walnuts and coconut gently folded in.

Frost the Cake:

  • Spread frosting between the cooled cake layers and over the top and sides of the cake.
    The first cake layer is placed on a cake stand over the white marble cooktop, as frosting is spread evenly between layers and then used to coat the top and sides.

Serve & Enjoy:

  • Slice and enjoy this delicious Italian cream cake!
    A slice of the beautifully frosted Italian Cream Cake is served on a dessert plate, set on the white marble cooktop, ready to enjoy.