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Italian Cream Cheese Cake

Italian cream cheese cake is a tender three-layer cake filled with sweetened coconut and pecans, then covered in smooth cream cheese frosting. Whipped egg whites help give the cake a light texture, while the 9-inch layers bake until they spring back lightly.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling 1 hour 10 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 765
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened and divided
  • 0.5 cup vegetable shortening
  • 2 cups granulated sugar
  • 5 eggs large, separated
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup pecans chopped
For the frosting
  • 1 package (8 oz) cream cheese softened
  • 4 cups powdered sugar

Equipment

  • 3 9-inch round cake pans
  • 1 electric mixer

Method
 

Prepare and bake the cake
  1. Preheat the oven to 350°F.
  2. Grease three 9-inch round cake pans and line the bottoms with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. In a large bowl, beat 1/2 cup of the butter with the shortening until creamy.
  5. Gradually beat in the granulated sugar until light and fluffy, about 3 minutes.
  6. Beat in the egg yolks one at a time, mixing well after each addition.
  7. In a clean bowl, beat the egg whites with an electric mixer on medium-high until stiff peaks form, about 3 to 5 minutes, then set aside.
  8. With the mixer on low, add the flour mixture in 3 additions, alternating with the buttermilk in 2 additions and beginning and ending with the flour; mix just until combined.
  9. Beat in the vanilla.
  10. Fold in the coconut and pecans.
  11. Gently fold in the egg whites in 3 additions until no large streaks remain.
  12. Divide the batter evenly among the prepared pans.
  13. Bake for 25 to 30 minutes, until the tops spring back lightly when touched and a toothpick inserted in the centers comes out with a few moist crumbs.
  14. Cool the cakes in the pans for 10 minutes.
  15. Turn them out onto wire racks, remove the parchment, and cool completely, about 1 hour.
Make the frosting and assemble
  1. Beat the cream cheese with the remaining 1/2 cup butter until smooth, about 2 minutes.
  2. Add the powdered sugar gradually on low speed, then beat until fluffy, about 1 to 2 minutes.
  3. Set one cake layer on a serving plate and spread frosting over the top.
  4. Stack the remaining layers, frosting the top and sides of the cake.

Notes

For even layers, divide the batter evenly among the pans and check for the stated spring-back and toothpick cues. Refrigerate leftovers for up to 4 days; the frosted cake can be frozen. For a dairy-free variation, use dairy-free butter, buttermilk, and cream cheese alternatives, noting that the texture may vary.