Italian Cream Cake II Recipe -
Italian Cream Cake II Recipe

Italian Cream Cake II

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"Very delicious cake!"

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch round layer cake Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2006

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 had such positive feedback that I will be using this for future Italian Cream Cake orders. Thanks!!!

Most Helpful Critical Review
Jan 08, 2006

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

Jan 04, 2007

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 coconut, so I left it out...but added 1 t. of coconut extract for the flavor. Other than than I made the cake exactly by the recipe. I doubled the frosting recipe because I wanted to be sure that I had enough left over to decorate with..and I had plenty with even some left over. You need a lot just because it's such a tall cake with the three layers. Anyway, she said everyone loved it...and that the frosting was delicious! I even took a picture of it and posted it...I was very pleased!

Dec 26, 2006

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 easier to transport and cut, I was able to get 16 very generous pieces, you could get more if you cut smaller, next time I will. Since this was following Christmas dinner I wanted to lighten things up a little (I dont mean calories here) So I used the cream cheese frosting in the middle, and a thin layer on top (I cut the whole slab in 1/2), and then frosted the whole outside with sweetened whip cream. I think if I frosted the whole thing with the cream cheese it would have been to much for our already stuffed bellies. You will have a bit of leftover creamcheese icing, ice some cookies or something. It was a really good cake, the only reason why I didnt give it 5 stars was because it was a little denser than I would have liked but I did cut the cake in 1/2 while it was still warm so that may have caused a little deflation so I will never know if it was supposed to be like that or if it was my own fault. Probably the latter. It was pretty damn tasty though.

Oct 12, 2008

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 time I may reduce the coconut, just a personal preference, but it was delicious!!! Tip: to make beating the whites to peaks easier, be sure to separate them and then let them sit at room temp for a bit.

Sep 09, 2007

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.

Jan 05, 2008

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 very moist cake that is so delicious. I used cake flour instead of all-purpose flour. I also used butter instead of margarine. I doubled the cream cheese and butter but not the powdered sugar for the icing. This is a keeper!

Feb 15, 2008

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 coconut. Beautiful presentation and the tartness of the curd is a wonderful complement to the sweetness of the cake. You'll REALLY enjoy this recipe.


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  • Calories
  • 967 kcal
  • 48%
  • Carbohydrates
  • 116.8 g
  • 38%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 53.3 g
  • 82%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 490 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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