Reviewed: Nov. 11, 2009

Very good. Everyone in my family has loved it! I put coconut between the layers and around the edges of the cake after it was frosted. Then put pecans on the top of the cake.

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cakenbake

Cooking Level: Expert

Home Town: Temecula, California, USA

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Reviewed: Oct. 28, 2009

very moist and tender cake...awesome but cut the sugar down considerably because we dont like too sweet desserts

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SEEMA21

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Reviewed: Oct. 18, 2009

I followed the recipe exactly and found that it was MUCH to sweet, rich and dense for my family. It is a beautiful cake and my husband said he liked it. Beware - a little slice is all you need! I'm not sure that I will make this again.

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laurakb

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

This is the best italian cream cake I have ever had. My friends love it too!

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rosie

Cooking Level: Expert

Home Town: Cedar Key, Florida, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 13, 2009

This cake was easy and delicious to make, everyone loved it.

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bluelily17

Home Town: Hamtramck, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 7, 2009

I accidentally overcooked this cake. The recipe states the baking time is "25 to 40 minutes". That's quite a spread! I checked it at 30 minutes, and it was a already a little over done. Even though, it was still very good cake. (I doubled the icing recipe, and had way more than I needed for a 3 layer cake.)

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Sharyn

Cooking Level: Expert

Living In: West Sacramento, California, USA

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Reviewed: Aug. 24, 2009

Rave reviews on this cake when I made it. I exchanged the vanilla extract for Almond extract. I also think this will be good to make the icing coffee/mocha flavor. So good!

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tkji

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Reviewed: Aug. 19, 2009

This was good, but not the best cake I've evere had. Obviously, anything with this much sugar is going to be tasty. I wish that it had been more savory. May make again, unsure.

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Jacki

Cooking Level: Intermediate

Home Town: Oak Harbor, Ohio, USA

Living In: Rossford, Ohio, USA

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Reviewed: Jul. 28, 2009

This cake was excellent. I made it for my mom's birthday and added coconut to the cake because it's her favorite. I kept the pecans for the outside. I did it in three 8" layer cakes. It didn't rise much so I'll have to try again to see if it was something I did. Other than that, I followed the cake recipe. I did, however, add an extra 1/4 cup of butter to the icing and an extra 2 cups of 10x sugar just to make a little more because we LOVE icing. I iced it then sprinkled coconut on top and pressed ground pecans onto the sides. It was beautiful and delicious. I'll definitely make this again!

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southmtnbaker

Cooking Level: Professional

Living In: Southeastern, Pennsylvania, USA

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Reviewed: Jul. 27, 2009

Make the frosting in advance and put it in the fridge for a few hours to stiffen up. Makes frosting much easier. I didn't know that and did it as soon as the cake was cool. The layers kept slipping around and the icing kept falling off the sides. While this is probably old hat for the more experienced, i've never made a cake before and had no idea. Delicious recipe though. I left the nuts and coconut flakes off as mentioned in another review, but used a couple tsp's of coconut extract in the batter. Everybody loved it.

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pigpen

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Reviewed: Jul. 13, 2009

My daughter wanted an Italian Wedding Cake for her 21st birthday. This was a wonderful recipe. She hates nuts so I omitted them. Although I would have loved them, I didn't miss them - this cake is so moist and flavorful. I used cake flour, all butter, added 1/2 tsp of almond flavoring to the mix. I doubled the cream cheese in the frosting - it wasn't a thick decorator frosting but had plenty of body to stand up well. I also cooked it in 2 10" pans and sliced the layers in half to have a 4 layer cake. We loved it! She took most of it back to college to MAYBE share!

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momothree

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Reviewed: Jul. 4, 2009

This cake is so moist. I made it for a family get together and everybody loved it. I was a little nervous to make it from scratch, but it is truly the best cream cake I have ever made. The cake is not to dense at all. Thank You for the recipe.

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kecia

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Reviewed: Jun. 25, 2009

Very, very delicious cake! So yummy. My family loved it so much and we will have it again for sure. I even made it gluten free and it was still a big hit!

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duckfever

Cooking Level: Expert

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Reviewed: Apr. 27, 2009

My boss loves Italian Cream Cake so I made this one for her birthday. It was a huge hit. The only variation I made was that I made it in a 9x13 cake pan. It was wonderful!!

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Jenny B

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Reviewed: Apr. 19, 2009

This was the first cake that I made from scratch. I glad I chose this recipe. It was delicious. My family really enjoyed it. I did not make any changes to the recipe. I will make this cake again.

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TAGH

Cooking Level: Intermediate

Living In: Wynne, Arkansas, USA

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Reviewed: Apr. 16, 2009

this was good, but not the best. it's also VERY sweet. i will not make it again.

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bobi unni

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Reviewed: Apr. 12, 2009

Incredible. I made a 9x13 instead of round layer cake, but I followed the recipe exactly. It was perfect. Will be using this recipe from now on.

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Vegetarian's mother

Cooking Level: Expert

Home Town: Livermore, Kentucky, USA

Living In: London, Kentucky, USA

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Reviewed: Apr. 8, 2009

This is the same recipe my Grandma used. It's heavenly. You absolutely must separate and whip the egg whites, though. I fold them in as the very last step. Don't overmix. This is great as a 9x13 or as a stacked cake. So yummy.

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Cecily

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Reviewed: Mar. 20, 2009

I tried this recipe because a lady I know wanted me to make one for her. I didn't want to make her a whole cake without her knowing if she was going to like it or not, so I made it into cupcakes. I followed the recipe exactly and gave some to her and took some to my kids school so the teachers could taste it too. Everyone said it was heaven. My husband (who doesn't like coconut) said he loved it too, and there were plenty of cupcakes leftover for him to take to work. Will definately have to make again because I have people already asking for one. Thanks for the great recipe.

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Nancy

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Reviewed: Mar. 19, 2009

The cake itself was amazing! i put the nuts and coconut through a food processor cause i'm not a fan of texture in cakes so this was perfect. it was moist and tasty. WILL make again.

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p_o_l_a_k

Cooking Level: Beginning

Living In: White Rock, British Columbia, Canada

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