Reviewed: Jan. 19, 2006

This is by far the best Italian Cream cake I have ever tasted. It is so easy to make and my friends love it. Thanks for sharing this with us!

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Bakinglioness

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jan. 2, 2006

This cake came out quite nicely. I will definitely be making this again!

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Druwine

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 2, 2006

I don't like coconut but knowing my mother did I made this cake using 2 round pans instead of 3 on a lower temp. She was in heaven! Thanks for the great recipe!

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Dawn

Cooking Level: Intermediate

Home Town: Manchester, Kentucky, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jan. 1, 2006

I did a lot of research to make the perfect cake for my mother in laws birthday party. Someone in the group hates chocolate, so I thought this might be a hit, (plus we are a group of italians). After buying cream cheese, buttermilk, shortening, b/c I didn't have these items on hand. I headed into the kitchen for an hour making this cake. We all sat down to eat it, and it was just a plain old yellow cake, with sugary icing. I was better off using a boxed (gasp) cake. And making my own icing. What a let down, after so much research, time and money.

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KIMMARIE16

Cooking Level: Expert

Living In: Bronx, New York, USA

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Reviewed: Dec. 24, 2005

Tastes good but looked pretty bad. I made it in two 10-inch pans instead of 3 9-inch, but I don't think that should make it fall apart. Still, the icing saved it...the icing is very good, especially if you chill the iced cake overnight. I followed the frosting and cake recipes exactly (aside from the pan size). The cake was too hard to get out of the pans - do use parchment or flour the pans. Also, the cake had a grainy and slightly lumpy texture. I would suggest adding one egg at a time to the creamed butter, beating after each egg, and then adding the rest of the ingredients. Adding everything at once (as the recipe suggests) probably messes up the texture. The flavour is great...one person at the party did request the recipe!

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OCTOVUS

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Reviewed: Dec. 24, 2005

I made this cake last night, and it was very dry, but the frosting was very good, maybe I did something wrong

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TMMOORE1971

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Reviewed: Dec. 15, 2005

Easy to make. Great taste - everyone loved it. I did use a different cream cheese frosting but besides that I followed it to a T and it was very fluffy and moist.

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LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

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Reviewed: Dec. 7, 2005

This is my favorite new cake to make and to eat! I'm not much of a cake baker and I still found the recipe easy to follow and it turned out wonderfully.

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Teresa

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Dec. 1, 2005

GREAT!!! I had my wife make it because she is the baker in the family.

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DAHL1

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Reviewed: Nov. 25, 2005

This was a Huge Hit at our Thanksgiving Potluck at work!!! I was asked if I would take orders for this cake for Christmas! Awesome! Thank you.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Nov. 6, 2005

I came across this while searching for a recipe like my Mom's from when I was a child. It sounded right, but the icing has WAY too much butter in it. I was like eating butter with a fork. The search continues....

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DAPHNE0016

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Reviewed: Nov. 3, 2005

I will give this four stars because I changed the recipe and will admit that I could have made a mistake. I made this twice in one day. The first resulted in two flat layers. The second attempt, I added extra flour. I made it the way I make pound cake which turned out better. I change the recipe by using all butter, sour cream instead of buttermilk, and double the cream cheese in the frosting. I was a tad disappointed but the flavor was good and it was pretty in the end.

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YJUDANIA1

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Reviewed: Oct. 18, 2005

I couldn't find my recipe, so ended up using this one. Very similar and great results! I don't even like coconut, however it went down without any problems. Thanks for sharing!

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nspring

Home Town: Tynda, Amur Oblast, Russia

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Reviewed: Oct. 11, 2005

This one was nice. It was SO moist, and so good! I did make some changes, though. I didn't want to use so much shortening, so I used a can of coconut milk instead. Additionally, I didn't have buttermilk, so waited to make this recipe when I knew I'd have some sour milk around (couple of days). I also left halved the amount of coconut. UNREAL flavor! UNREAL texture. So moist! This would be good with a touch of rum (or almond extract) in the frosting.

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TININI

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Reviewed: Sep. 10, 2005

Made this for my husband's B-day & everyone loved it! He wants me to make it for him every year now - not sure what I got myself into. I tried not to eat any because I avoid sugar, but it called to me from the fridge in the middle of the night. It was DELICIOUS! I used light cream cheese & it still came out great. Makes enough for 3 9" layers - it rises - but stuck to the pans (even though I used shortening on them). I pounded on one & the middle crumbled out, leaving a donut-shaped cake stuck to the pan. I finally got it out w/a spatula, smashed the middle back in & used it as the center layer. Nobody could tell. My mom suggested I cut circles of waxed paper to line the bottom of each pan, which I will do next time to prevent sticking.

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CC

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Reviewed: Aug. 1, 2005

very yummy! you really have to like coconut though!!!!

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NLAPPA

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Reviewed: Jul. 15, 2005

I used this recipe b/c I lost my original one at the grocery store! I've made it for a church potluck and only brought home an empty cake plate. The second time I packed my plate with half a slice left to take to my kids. Needless to say everyone loved it. Next time I will decrease the sugar to 1 1/2 cups. it was too sweet especially with the frosting.

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CHEFOFBELLINGRATH

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Reviewed: Jun. 17, 2005

This is an excellent cake recpe! It didn't last long after I had made it for my family!

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MNTKN

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Reviewed: Jun. 16, 2005

I made this cake for my mother's 50th birthday. It turned out beautiful and delicious! This recipe is a keeper.

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SHAWNBLYTHE

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 6, 2005

I loved this cake! I used 2 round cake pans instead of 3, and left out the walnuts and it came out great! It is very dense, but rich and tasty! I had to double the icing quantity to have enough for the filling and the outside of the cake. It came out looking like I bought it from a bakery, and tasted like it too! Very yummy!

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ABOLLER

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Incredibly Delicious Italian Cream Cake

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