INCREDIBLE. Just like my grandmas.

Fabulous and delicious. I only did two layers and kept the third layer separate, but still wonderful. And I did not have to make any additional frosting, there was plenty for those of us who aren't sugar fanatics. Thanks for sharing this great recipe.

I have made this recipe countless times and it NEVER fails! Always gets complements and tonight I am making it for $$$. How sweet is that!

I made this cake for my boyfriend's birthday. It was kinda labor intensive, but good. I tweaked the icing a little bit: made more so that I could frost the whole cake, but made it not quite so sweet. Bonus- it makes three layers, so if you mess one up like I did, you can just throw one away and no one has to know! Hahaha.

It was very good. Not quite the texture I was looking for. Still on the search for "the recipe".

Delicious and different from the norm, at least for me. The cake came out perfect - the first time. It was moist and perfectly sweet. If you're considering this as I was, I would highly recommend trying it.

The recipe sounded interesting so I thought I would try it. It was VERY good! I took it to work and my co-workers loved it. It was even better after a couple to days. I will definately make it again.

I halved the recipe which made it 12 cupcakes instead of 6 slices of cake. I personally don't like the fact that it contains so many calories. I also think the cream cheese frosting is a bit sweet for my liking.

I tried to find a recipe to mimic my wedding cake. This is it! Very moist and sweet. I especially like that the recipe uses butter. As with other reviews I went light on the powder sugar- (to taste) and added add'l 1/2 tsp. almond extract (careful not to use too much extract)-great cake!

I first made this for a dinner party and everyone raved about how delicious it was and have been making it for Birthday's, Baby Showers, etc. ever since. For those who don't like it too sweet, it's also great with less confectioners's sugar in the frosting.

I did not have buttermilk, so I used heavy cream as suggested by other reviewers. The cake turned out good and moist, however my husband and kids did not care for the coconut in the cake. I did have to double the frosting to ice entire cake. No need to double the sugar in the frosting though. It is very sweet without adding double the sugar.

I didn't have buttermilk, so used heavy cream instead and increased that to about 2 to 2-1/2 C. It turned out super moist and absolutely delish! Even the cake batter was incredible. Thank you for great recipe -- and my co-workers thank you, as well!

This was an addictive cake. It got more moist the next cake. I used less sugar and put toasted coconuts on top of the frosting. Double maybe even triple the cream cheese but no need to double on the butter or sugar in the frosting recipe. Highly recommend.

I have made this recipe many times and most recently for an "end of class, we made it to graduation" celebration. Everyone just raved over it and I've had many people want to pay me to make them for anniversary, wedding, and birthday celebrations as well. This is the best recipe I have ever used. I do not use walnuts but use pecans (chopped) and stirred into both the batter and the frosting. Use less powdered sugar and I toast the coconut before using it in the batter and sprinkle the top. Yummers!!!

Took it to a church fellowship and it was gone!!! Best cake I've ever made.

Chantel I think I love you! This is the absolute best recipe in the world. I always try tons of recipes till I find the perfect one, this is it, follow the recipe add a little less powdered sugar if you want. Another member said hers was a flop, you need to grease and flour your pan, never rely on only spray, let em cool quite a bit before you dump them out, and you have to wait until the cake is completley cooled to frost it, the icing is butter and cream cheese (and to die for) it will melt right off if the cake is not cool. I doubled the icing recipe, pile that stuff on there, ice all of it, that's the best part! Throw in lots of pecans (In love with nuts)unbelievable!!!

very moist cake!!!

This cake was a disaster on so many levels. I admit I don't know what Italian Cream Cake ought to taste like, but surely it should taste better than this...? I followed the recipe, beat the egg whites to stiff peaks, used Wilton pans, didn't add any funny stuff to the batter, and my layers got stuck to the pans, the frosting doesn't stick to the cake, and the cake itself is like a cocnut version of carrot cake, except with next to no coconut flavor. This was a waste of time and money.

This is a great recipe, but be sure to beat the egg whites TO STIFF PEAKS! I made two cakes for my parents' 40th anniversary party--the first one was great but the second I got yolk mixed in with the whites, they didn't form peaks and the texture was markedly doughy. Luckily, I only needed one piece from the second cake! Also, I doubled the frosting as others did so the sides would be frosted, too.