I am SO incredibly excited to share my Grandma’s famous Italian Cream Cake recipe with you all today! My grandma was the best cook in the world. Sorry mom, but it’s true. Grandma was the queen of the kitchen and I have so many fond memories of baking with her. This was by far my favorite cake that she made. It’s probably because I love anything with coconut and pecans. This recipe is three layers of fluffy cake, rich icing and crunchy goodness. Ok, enough of the chit chat, let’s get to these amazing recipe!
Let’s start with the cake. This is a pretty easy made from scratch cake batter. First, you start by separating 5 eggs. Place the egg whites in a bowl that is attached to a stand mixer or a medium size bowl if you are using a hand mixer. Then, place the yokes in a separate bowl. Whisk the eggs whites until your get stiff peaks. Transfer to a different bowl and clean bowl and whisk. Cream 1 stick of softened butter, 1/2 cup vegetable oil, and 2 cups sugar together. Add egg yokes one at a time. Gradually add 2 cups of all purpose flour, 1 tea spoon of baking soda and 1 cup buttermilk. Then, add 1 cup sweetened coconut flakes, 1 cup chopped pecans and 1 teaspoon of vanilla extract. Once the mixture is smooth, gently fold in the stiffed egg whites.
Pour the cake batter into 3 – 9″ round greased and floured pans. Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. Allow the cake to cool completely before icing. If you have cooling racks, place the cake onto them after removing from the oven. I don’t have any so I just let the cake cool in the pans.
To make the icing mix together 1 – 8 oz package of softened cream cheese, 1 stick of softened butter, 1 box of powdered sugar (confectioner) and 1 teaspoon of vanilla extract until smooth.
Brush the crumbs off the cake and place one cake round onto a cake stand or serving dish. Add a small layer of the icing onto the top of the cake. Just add a little at a time, making sure not to tear the cake. Repeat for all 3 layers. Then, add the remaining icing to the sides of the cake in an even layer. Decorate with coconut flakes and pecans if desired.
- 5 eggs (separated)
- 1 stick butter, softened
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 cups sugar
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup sweetened coconut flakes (plus extra for decorating)
- 1 cup pecans (plus extra for decorating)
- 1 - 8 oz package cream cheese
- 1 stick butter, softened
- 1 box of confectioner sugar (powdered)
- 1 teaspoon vanilla
- Start by separating 5 eggs. Place the egg whites in a bowl that is attached to a stand mixer or a medium size bowl if you are using a hand mixer. Then, place the yokes in a separate bowl. Whisk the eggs whites until you get stiff peaks. Transfer to a different bowl and clean bowl and whisk.
- Cream 1 stick of softened butter, 1/2 cup vegetable oil, and 2 cups sugar together.
- Add eggs yokes one at a time.
- Gradually add 2 cups all purpose flour, 1 tea spoon of baking soda and 1 cup buttermilk.
- Add 1 cup sweetened coconut flakes, 1 cup chopped pecans and 1 teaspoon of vanilla extract and mix until combine.
- Once the mixture is smooth, gently fold in the stiff egg whites.
- Pour your cake batter into 3 - 9" round greased and floured pans.
- Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. *Allow the cake to cool completely before icing. If you have cooling racks, place the cake onto them after removing from the oven. I don't have any so I just let the cake cool in the pans.
- Mix together 1 - 8 oz package of softened cream cheese, 1 stick of softened butter, 1 box of powdered sugar (confectioner) and 1 teaspoon of vanilla extract until smooth.
- Brush the crumbs off the cake and place one cake round onto a cake stand or serving dish. Add a small layer of the icing onto the top of the cake. Just add a little at a time, making sure not to tear the cake. Repeat for all 3 layers. Then, add the remaining icing to the sides of the cake in an even layer. Decorate with coconut flakes and pecans if desired.
Styling is so pretty, Katie! I bet this cake is super deish!Pinning:-)
Looks delicious… Thank you so much for partying with us. Pinning!
I saw this on Show Stopper Saturday — this cake looks amazing! Being that it’s a Grandmother’s recipe means it’s gotta be good. They’re always the best cooks and bakers!
Oh, I would have to cut out the pecans (sigh) but this is just a beautiful cake! How delicious and who can resist something that has Italian and cream in the title?! Love it!
Grandma’s are the best aren’t they? This cake looks divine. Pinned it!
Wow that looks gorgeous! And I love your styling!
Hi there, stopping by from SNF linkup. Your cake is absolutely stunning…and sounds irresistible!
Have a wonderful day.
Oh. my. goodness!! I don’t know if I want to eat at it…or just stare at it all day because it is so pretty! Gorgeous–and looks delish! Thank you bunches for linking up and partying with us this week, Katie!
Looks great. I was recently looking for an Italian cream cake recipe and this looks like a version I tried and loved. Pinned it!
Found you on Inspiration Monday link party and started following on Google +.
Erin
http://theeveryday-mom.blogspot.com/
This is a beautiful cake. I love the combination of pecans and coconut. Thanks for sharing this wonderful creation!
This cake looks divine! I can’t wait to try this recipe!
Ah, grandma recipes are the best. This looks so delicious!
Gina
Pink Wings
That cake looks heavenly and your photos are beautiful! Stopping by from Lamberts Lately.
This looks delicious! I’d love for you to link this up to my weekly link party! Hope to see you there! http://www.thelifeofjenniferdawn.com/2014/08/a-little-bird-told-me-link-party-105.html
Hi Katie. I saw your beautiful Italian Cream Cake at the Eat. Create. Party! and had to check it out! Thanks for sharing, it looks so delicious.
Heather
MySweetMission.net
This sounds so yummy! I can’t wait to try it! Ever done it as a cupcake?
Looks delicious! I’ve got it pinned to try!
Are you kidding me! This looks amazing. I want to eat it and then eat more. I’d seriously hide this from my family just so I don’t have to share.
Hi! This looks great and I want to try it, I just have one problem. I live in England and know how to convert all the measurements but I don’t know what the weight of a box of confectioner sugar is. I can buy that in so many different weights here it’s not really funny. Please could you tell me the weight you used. Thanks!!!
Made this cake for dessert tonight. Tasted good and was easy to make. Cut small pieces, it is filling. I just sent half of it with my son back to his college for his room mates to eat. Better them than me!