Italian Cream Cake Recipe
White cake, pecans, coconut icing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Method
Cake Directions
- 1
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3
Cream Butter and Sugar
In a separate bowl, cream the softened butter with the granulated sugar until light and fluffy.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- 5
Combine with Dry Ingredients
Add the dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- 6
Fold in Nuts and Coconut
Gently fold in the chopped pecans and shredded coconut.
- 7
Bake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 8
Cool
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
