Description
A rich, tender cake layered with coconut, pecans, and creamy frosting—this moist Italian cream cake is a true Southern classic.
Ingredients
For the cake:
½ cup unsalted butter, softened
½ cup vegetable oil
1 ¾ cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
¾ cup finely chopped pecans
For the cream cheese frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream (as needed for consistency)
Extra chopped pecans and coconut, for garnish (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch round cake pans.
Cream butter, oil, and sugar until light and fluffy. Add egg yolks one at a time, beating well. Stir in vanilla.
In a separate bowl, whisk together flour, baking soda, and salt.
Alternate adding flour mixture and buttermilk to the wet ingredients, mixing until just combined.
Fold in coconut and pecans gently.
In a clean bowl, beat egg whites until stiff peaks form. Gently fold into batter.
Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cream. Beat until fluffy.
Frost cooled cake, layering and covering sides. Garnish with more pecans and coconut if desired.
Notes
Don’t skip whipping the egg whites—it’s key to that fluffy, moist texture.
Cake layers can be made a day ahead and chilled for easy frosting.
For extra flavor, toast the pecans and coconut before adding to the batter or as a garnish.
Store leftovers covered in the fridge for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: Southern / Italian-Inspired
