Recipes and Cooking Italian Cream Cake An Italian Cream Cake, layered to perfection, is sure to be a hit at any party. Spread cream cheese frosting and garnish with toasted pecans for a scene-stealing cream cake. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 4, 2021 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 45 mins Cool Time: 2 hrs Bake Time: 25 mins Total Time: 45 mins Servings: 16 Jump to Nutrition Facts Ingredients 5 eggs ½ cup butter 2 cup all-purpose flour 1 teaspoon baking soda ½ cup shortening 2 cup sugar 1 teaspoon vanilla 1 cup buttermilk or sour milk* 1 cup flaked coconut ½ cup finely chopped pecans, toasted Cream Cheese Frosting 1 cup chopped pecans, toasted Cream Cheese Frosting 1 8 ounce package cream cheese, softened ½ cup butter, softened 2 teaspoon vanilla 5 ½ cup powdered sugar Directions Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 8x1-1/2-inch or 9x1-1/2-inch round cake pans; set pans aside. In a bowl, stir together flour and baking soda; set aside. Preheat oven to 350 degrees F. In a very large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add the egg yolks and vanilla; beat on medium speed until combined. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Fold in coconut and the 1/2 cup finely chopped pecans. Thoroughly wash the beaters. In a mixing bowl beat egg whites until stiff peaks form (tips stand straight). Fold about one-third of the egg whites into cake batter to lighten. Fold in remaining whites. Spread batter evenly into the prepared pans. Bake about 25 minutes for 9-inch pans, about 35 minutes for 8-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks. Place one cake layer, bottom side up, on serving plate. Spread with about 1/2 cup of the Cream Cheese Frosting; sprinkle with 1/4 cup pecans. Top with second cake layer, bottom side down. Spread with 1/2 cup more frosting and sprinkle with 1/4 cup nuts. Top with remaining layer, bottom side up; spread top and sides of cake with remaining frosting. Press remaining nuts around side and on top of cake.** Cream Cheese Frosting In a mixing bowl, beat cream cheese, butter; and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 5-1/2 to 6 cups powdered sugar until well combined and a spreading consistency. Rate it Print Nutrition Facts (per serving) 618 Calories 34g Fat 77g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 618 % Daily Value * Total Fat 34g 44% Saturated Fat 14g 70% Cholesterol 112mg 37% Sodium 251mg 11% Total Carbohydrate 77g 28% Total Sugars 63g Protein 5g Calcium 50.5mg 4% Iron 1.3mg 7% Potassium 130mg 3% Folate, total 40.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.