Italian Cream Cake

Italian Cream Cake

5 reviews, 4.6 star(s). 100% would make again

Ready in 1 hour 30 minutes

Blue ribbon winner.


2 sticks Butter
2 cup Sugar
1 tsp vanilla
5 egg yolks
1 cup buttermilk
2 cups Flour
1 tsp soda
1/2 tsp salt
2 cups coconut
1 cup chopped nuts
5 egg whites
8 oz. cream cheese
2 tsp vanilla
1 stick butter
1 box Powdered sugar

Original recipe makes 8



Cream butter, sugar, vanilla, and yolks well. Alternately add buttermilk and a sifted mixture of the flour, soda, and salt. Add coconut, nuts and egg whites (beaten until fluffy, but not dry). Pour batter into 3 well greased and floured 9" cake pans. Bake for 30 minutes at 350 degrees. Cool on racks, then ice with icing.


Cream the cheese, vanilla and butter well; gradually add sugar, beating well, until desired consistency is attained.

This cake freezes well.

Verified by stevemur
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Family favorite!

Calories Per Serving: 1595 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

I love this cake and so does everyone for whom I have made it. It's my new favorite cake.
mmhubbart 2y ago

Great cake! Very moist.
Smart1too 3y ago

Great recipe and very easy to follow!
Willspence98 5y ago

Very good recipe nice and moist I make it regularly
Francis07 6y ago

I want to try again - I don't think I had enough icing between the layers. Otherwise, it was very tasty.
mbanik 6y ago

[I posted this recipe.]
lisa222 7y ago

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