Italian Cream Cake

How many of you like coconut in your cake?

Italian Cream Cake made with coconut and cream | I LOVE me some coconut. I love coconut in pies, breads, and I even love coconut milk! (Coconut milk is great with smoothies, by the way).

This cake is REALLY good. About as good as Dancing With The Stars, but better, because I’m not crazy about this year’s lineup of dancers. But, hey, DWTS has filled in a large empty space now that Walking Dead, Mentalist, and White Collar are off the air until the fall. I know, I’m such a deprived person. If you’re one of those who doesn’t like DWTS, then ignore this analogy because I’ve been known to have terrible taste on shows.

Italian Cream Cake made with coconut and cream |

I love me some Italian food and was eager to make this delicious rich cake with coconut and cream. However, I did find out afterward that the Italian Cream Cake didn’t actually originate in Italy but rather is a Southern cake in the U.S. My bubble was popped. But that’s beside the point because this Italian cake recipe is amazing and moist and it’s an easy recipe.

Italian Cream Cake made with coconut and cream |

If you’re looking for wedding cake recipes, this recipe is often used for weddings or as a spring time dessert.

Italian Cream Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 16 slices
  • 1 cup milk (either 2% or whole) + 1 tablespoon lemon juice
  • 1/2 cup butter
  • 6 tablespoons solid coconut oil (or 1/2 cup shortening)
  • 2 cups sugar
  • 5 eggs with yolks and whites separated
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 cup coconut, plus more for ganishing
  • 1 cup crushed pecans, plus more for garnishing
Cream Cheese Frosting:
  • 8 ounces low fat cream cheese, softened
  • 1/2 cup butter, softened
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
  2. Mix together milk and lemon juice and set aside for approximately 5 minutes.
  3. With an electric mixer, cream together the butter, coconut oil, sugar, egg yolks and vanilla. Beat well until mixture is smooth and creamy.
  4. In a separate bowl, mix together the flour and baking soda and alternately add the flour and milk to the batter beginning and ending with the flour. Mix well after each addition. Fold in the coconut and pecans.
  5. In a medium mixing bowl, beat the egg whites with an electric mixer on high until stiff and slowly fold into the cake batter.
  6. Divide batter evenly between the prepared cake pans and bake for 20-25 minus or until a toothpick inserted into the center comes out clean.
  7. Cool for approximately 10 minutes before turning out onto wire racks to cool completely. Frost with cream cheese frosting. Garnish with coconut and pecans.
  1. With an electric mixer, beat together the cheese and butter until creamy. Add the sugar and vanilla and continue to beat until smooth and creamy. Frost cakes.

Recipe inspired by Southern With A Twist

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. billy patscher jr. says:

    hi, jen your beautiful thanks for the great reicpes love billy

  2. Oh yeah. I love a little cake with my coconut. This will be perfect to finish off a nice Sunday dinner! Deb –

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