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Italian Cream Cake II

"Very delicious cake!"
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servings 967 cals
Original recipe yields 10 servings (1 - 8 inch round layer cake)


  • Calories:
  • 967 kcal
  • 48%
  • Fat:
  • 53.3 g
  • 82%
  • Carbs:
  • 116.8g
  • 38%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
  2. Beat egg whites until they form stiff peaks.
  3. In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
  4. Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
  5. Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

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Read all reviews 156
  1. 193 Ratings

Most helpful positive review

I have a cake business and am constantly looking for good recipes. I decided to try this recipe for an order. I don't care for coconut, so I was going on faith. The customers LOVED this cake! I ...

Most helpful critical review

This is not as good as it sounded. Real disappointed! Needs "something". Won't make again.

Most helpful
Most positive
Least positive

I have a cake business and am constantly looking for good recipes. I decided to try this recipe for an order. I don't care for coconut, so I was going on faith. The customers LOVED this cake! I ...

A co-worker of my husband asked me to bake for her for Christmas and she asked for an Italian Cream Cake. I had never made one, so this is the recipe I settled on. She said she didn't want coc...

First off, this cake was great! I changed things up a bit, it may be something you might want to consider. The first thing I did differently was instead of round pans I used a 9X13 slab. It was ...

This is my new favorite cake!!!!! Followed the recipe exactly except I made 1.5 times the amount of icing, the original amount just wasn't enough to generously ice three layers of cake. Next tim...

Excellent and very easy. I only used 1 cup coconut and I added 1 tsp of Almond Extract for the authenic Italian cake. So good. Next time I may decrease the coconut to 3/4 cup.

I'm not a very good baker. Most of my baking is right out of the box. This is an excellent cake. My friends and family loved it. My biggest fear of scratch baking is a dry cake. This is a v...

Great recipe. Some ideas: put lemon or lime curd in between the layers and on the top of the cake. Add some toasted crushed pecans to the icing and top the cake (and curd) with toasted coconu...

I have made this cake twice. Turned out perfect each time. My DH loves it and it is now his most requested cake. Didn't change a thing about the recipe. I added chopped pecans to the frostin...

Delicious and moist cake! I ground the nuts that were going into the cake batter instead of leaving them chopped. I personally don't like chunks in my cake. I also did not mix in the coconut ...