Italian Cream Cake

This cake is a wow-er. A wowzer. A “what in the world did you do there?” kind of thing. And you’ll see why it should only be made for special occasions when you get to the ingredients.


1/2 cup unsalted butter softened

1/2 cup vegetable shortening

2 cups granulated sugar

6 egg yolks

2 cups self rising flour

1 cup chopped pecans

1 cup milk

1 teaspoon vanilla

2 cups sweetened shredded coconut, divided

6 egg whites beaten to stiff peaks

For the frosting:

1/4 cup butter softened

8 ounces cream cheese at room temperature

1 pound powdered sugar

1 teaspoon vanilla

1/2 cup chopped pecans


Preheat the oven to 350.

Grease and flour 3 8-inch cake pans. Set aside.

In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well.

Add the egg yolks and mix well.

Sift the flour and add into the sugar and butter mixture one-third at a time, alternating with the milk.

Stir in the vanilla, 1 cup of coconut and the pecans.

Fold in the egg whites carefully until no pockets remain.

Divide evenly between the three prepared pans.

Bake 25 minutes and turn out to a wire rack to cool completely

While the cakes bake, sprinkle one cup of coconut on a baking sheet and toast it in the oven alongside your cakes until brown and nutty, about 8 to 10 minutes. Stir it every couple of minutes to make sure it doesn’t burn. Then set aside to cool.

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