This glorious Italian Cream Cake is a spectacular cake, any which way you slice it. Pardon the pun. The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. Ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering, it's such an amazing cake it's guaranteed to turn any occasion into something special.
What's Italian About This Cake?
Nothing, actually. This vintage cake dubbed "Italian Cream Cake" is more Southern than Italian and no one really knows definitively why it was given this name. That said, Italian cream cake recipes are basically the same, and true to form as it is with all recipes my take on it has evolved through the years in my kitchen. Traditional Italian cream cake recipes often call for shortening in the batter. However, I prefer using all butter in my cream cake. I also like the depth of flavor you gain by adding brown sugar to the batter and a touch of almond extract. It's important you take the time to toast the coconut to use as a garnish for the sides of the cake not only making it pretty, but adding spectacular flavor as well. It's one of those showpiece cakes that make a statement on the dessert table. While it does take several steps to create this cake it's a labor of love well worth the effort when you see the delight on the faces of your family and friends. It's a very special cake for a special occasion.
More Coconut To Love
My family members are die hard sweet or savory coconut fans. Other desserts to try Coconut Layer Cake, Coconut Custard Layer Cake, Coconut Lemon Curd Cake and Chocolate Banana Cake.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Italian Cream Cake
Servings: 12 pieces
Calories: 1216kcal
Ingredients
- 2 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup salted butter softened
- 1 ½ cup granulated sugar
- ½ cup light brown sugar
- 2 tsp pure vanilla extract
- ½ tsp pure almond extract
- 5 large eggs
- 1 cup whole buttermilk
- 14 oz package sweetened flaked coconut divided
- 1 ½ cup pecan pieces toasted divided
- Frosting:
- 2 (8 oz) blocks cream cheese softened
- 1 cup unsalted butter softened
- 2 lb powdered sugar
- 2 tsp pure vanilla extract
- ½ tsp pure almond extract
- reserved coconut toasted
- ½ cup reserved toasted pecans
Instructions
- Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside.
- Sift the flour, baking soda and baking powder together.
- In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes
- Add the eggs 1 at a time beating well after each addition.
- Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
- Mix in ½ of the coconut and 1 cup of toasted pecans by hand.
- Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
- For the frosting: Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Gradually add the powdered sugar, beating until creamy and smooth.
- Line the edge of the cake plate with wax paper strips.
- Frost the cake between the layers sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides.
- Press toasted coconut on sides. Decorate the top as desired with the remaining chopped pecans.
- Store chilled until serving.
Notes
a) To toast the pecans: Lay in a single layer on a baking sheet and toast in a 350°F oven for 6-8 minutes. Cool completely before adding to the batter.
b) "How to" for toasting the coconut here
c) Alternative frosting technique: Mix the toasted pecans into the frosting by hand and spread onto the top and sides of the cake.
b) "How to" for toasting the coconut here
c) Alternative frosting technique: Mix the toasted pecans into the frosting by hand and spread onto the top and sides of the cake.
Nutrition
Serving: 1piece | Calories: 1216kcal | Carbohydrates: 149g | Protein: 11g | Fat: 68g | Saturated Fat: 38g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 505mg | Potassium: 315mg | Fiber: 6g | Sugar: 123g | Vitamin A: 1101IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
>
raquel
Hi i really love this make made it a whole bunch of times i just need some direction some of my friends ask me to make them one with out eggs do you have any substitute with measurement
i would really appreciate a reply thanks
Melissa
Hi Raquel, I'm so happy you're enjoying this cake. I've never made this cake without eggs so, I can't advise you with certainty. If you try it, let us know what adjustments you make.
Teresa
Hi! Instead of brown sugar could I sub with 1/2 cup more granulated sugar? Thank you!
Melissa
Hi Teresa, you can but I highly recommend using the brown sugar, if possible. The recipe will still work but it's best the way it's written.
Wanda F. McMahon
Great cake! Grandson request it all the time, especially for his birthday. I had made this cake as a child but as a Southern Pecan, Coconut Cake and had looked and looked for this recipe. I could not find it, our recipe had been lost. This taste just like it. One of the best cakes ever.
Melissa
Thank you so much, I'm delighted you all are loving it!
Victoria Spagnoli
Can I make this with two 9-inch pans instead of three?
Melissa
There's too much batter for 2 pans.
Theresa
This recipe is fantastic! I made this last week for my birthday since I couldn’t find a bakery nearby that had them. It turned out so, so good and I will be making my own birthday cake from now on! Lol. A couple of things I’ve learned about Italian Cream cakes: 1) Be careful not to over mix. I actually used a spatula and gently blended the eggs in and also used that for the dry ingredient/buttermilk additions, 2) over baking is a common problem. I started testing with a toothpick at 20 minutes and the toothpick came out clean at 22. Ovens vary, of course, but this kept me from cooking them too long.
Bridget
Thank you so much for such a great recipe! I made 3 batches of this cake this weekend in different size pans and cupcakes. They were all fantastic. The cake was moist and super flavorful. Adding it to my tried and true recipes. <3
Nina
Can you advise on how to adjust baking times for using 3 8-inch round pans
Thank you
Melissa
A slightly thicker layer may take slightly longer to bake. Check at 25 minutes and adjust, if needed.
Michele Hodge
Question ... sorry for using another post to ask, but I couldn’t figure out how to ask my question otherwise....
Would you please clarify/confirm... I should only toast the coconut that will be used as garnish?
Watching the video and reading instructions, that’s how it appears you do it.
Melissa
Hi Michele, yes, that's right.
Nikki
Hello! This cake was amazing! I tried it as cupcakes and it was amazing also, I would just like a little more dome on the cupcakes. How can I achieve that, using this recipe? Thank you for your help and for your recipe.
Melissa
I'm glad you enjoyed this cake! The batter bakes the way it bakes. This batter is dense so, it's likely not going to puff up like a more simplistic batter.
Nicholas Wells
Hello! This looks amazing and I'd like to try this weekend. Can you confirm the icing takes 2 pounds of powdered sugar? That seems excessive so I want to ensure that is right. Thank you!
Melissa
The recipe is correct.
Debra Walker
Best cake ever♥️
Melissa
Thank you!
Victor
The cake is delicious!! One question the frosting supposed to be runny? Mean it was delicious but the consistency was to runny to pipe with it, did I do something wrong or that’s the way it supposed to be?
Thank you
Melissa
Thanks so much. The frosting shouldn't be runny. Did you perhaps add extra liquid to thin? It's a cream cheese frosting so, it should be stiff enough to pipe.
Ayal
This cake looks amazing! Can other nuts such as almonds be substituted for the pecans?
Melissa
I suppose you could, if that's your preference.
Gerbie
Hi Melissa!
I really want to try this recipe! My previous question is no longer available. I have several 6" bundt pans. Would I be able to divide dough and make individual cakes?
Melissa
Hi Gerbie, you can make this batter into any shape you like, just adjust the bake time.
Erica
Sorry for replying I couldn’t find a section to leave a comment. Will these cake freeze well (the layers), not sure how pecans will taste? Thank you
Melissa
You can freeze the cake layers, yes.
Best Cake EVER
I'm not a cake lover...until now! This is the best cake I have ever tasted! Very moist. And stays moist 2-3 days later. This cake is just amazing. I followed the recipe exactly and it turned out perfectly. The ingredients can be expensive, but well worth it. Take this cake to any celebration and you will be an instant rock star! Thank you so much, for sharing this recipe.
Melissa
Thanks so much!
Carla Cueva
Hello, can I make this cake in a bundt pan??
Melissa
No, it's too much cake for a Bundt pan.
ELAINE ROGERS
Great recipe....excellent
Donna
I would give this more than 5 stars if I could. I typically am not a cake person at all, but OH MY GOODNESS, this is the best cake I've ever made, let alone eaten! I didn't have 3 of the same size cake pans so I made cupcakes with the batter leftover after using 2 cake pans. My husband and I ate all the cupcakes and can't wait to eat some of the cake later!
Melissa
Hi Donna, I'm so happy you loved this cake! I love that you scored a few cupcakes, too. Thank you!
Kelli
Ugh! I cruised through the recipe and realized after they were in the oven that I should’ve used 3 cake pans!! It took a baby amount longer in the oven…should I start over? It’s slightly darker that I would’ve thought but that could be the large amount of eggs. Thoughts?
Melissa
Oh dear, so as you noted this batter is thick. If you're saying you had to bake the layers longer and they're over-browned, there's no way to fix it but trim the exterior. Rather than waste the cake you baked turn it into a trifle or parfaits.
Cj Southerland
I could buy this cake in California but Florida can’t find it anywhere. Can’t wait to make this!
Pj
Wonderful cake so moist and one of the best cakes I've ever baked or eaten! I WOULD RATE IT A 10 IF I could. Its also so pretty.Thank you for sharing!
Melissa
Thank you so much, I love this cake, too!
Pk
I made this cake for my Birthday, Its very pretty and so good.
Melissa
Nice choice, Happy Birthday!
Julie Villones
5 super stars for this recipe. I toasted my pecans and my coconut first, thawing butter and cream cheese at the same time. Separated my eggs before I mixed batter and folded whites into batter at the end right before adding coconut and pecans. Next time will just put eggs in as directed because I am not sure if it helped. Froze layers overnight, whipped my frosting and frosted adding last of toasted pecans and coconut to the outside the next morning. My husband said it is the best cake he has ever tasted. My one oops was using unsalted butter so put a pinch of salt into frosting. Best recipe ever.
Melissa
I'm glad you loved this. This cake is dense by nature and there's really no need to go to the trouble of whipping the whites to fold into the batter. One less prep step. For a light cake, it works like a charm and I even do that with pancakes. For this cake, it's not necessary.
Julie Evelyn Villones
Commenting again because I have now made this cake by request numerous times and you are right about egg whites. Perfect!
Melissa
Thanks Julie, I'm so happy you're enjoying this cake!
Lilian Pham
I normally don’t leave comment, however I just want to say that this is a wonderful recipe. I can’t eat sweet cake so I adjust the sugar amount by half. Since I don’t like the way coconut flakes taste, I’ve substitute it with young coconut meat in the freezer section of the Asian market. My cake turns out very good and even after a week it still taste very moist. I’ve come to a conclusion that it actually taste better the next day instead of the day it was made. Thank you for sharing your recipe. This cake actually taste better than my own wedding cake.
Melissa
I'm so happy you loved this cake, thank you!
Jessval
What temp and how long did you roast your pecans and coconut?
Melissa
From the recipe: a) To toast the pecans: Lay in a single layer on a baking sheet and toast in a 350°F oven for 6-8 minutes. Cool completely before adding to the batter.
b) "How to" for toasting the coconut here
Dee
Outstanding
Susan Dubose
Even though I got the recipe out of sequence it still came out great.
Melissa
I'm so happy it worked for you!
Patrice
I have been making Italian Cream Cake for years and have always made the one with shortening and butter. I have never seen one with brown sugar in it. Very interesting. I want to try it but I’m afraid my family may think I messed it. I know it sounds crazy LOL Mmmmmm
However, the reviews are awesome!
Cindy
Hi! This cake sounds soooo good but am I reading correctly 2 pounds of powdered sugar?
Melissa
The recipe is correct.
Charis
My late grandmother always made an amazing Italian Cream cake. It was one of my favorites. I decided to make this cake for Christmas, as it seemed to be as close as I would get to hers without having her recipe. My family LOVED it. It got rave reviews. I followed the recipe and directions to a t..& everything turned out perfectly. The frosting is something else!!! So yummy. This was the first homemade cake I have ever made!! If I can make it, so can you!
Melissa
That makes me happy, thank you!
Sandra
Hands down BEST recipe!! Hit with everyone.
Melissa
How exciting, I'm so happy your family enjoyed this cake!
Grace de Rooy
Thank you so much for this recipe. I made this cake today for our Christmas diner tomorrow.
Melissa
Wonderful, I hope your family loves it!
Anna
My family HATES coconut. Will this turn out if I live it out of the batter?
Melissa
It will change the texture for sure but, you could omit, if you prefer.
Leslie Orico
I’ve made this cake multiple times and it is fabulous! Turns out perfect every time and one of everyone’s favorites!
Melissa
Thanks so much, Leslie!
carin
hallo
how much ml is 14oz coconut and 8oz creem cheese
Melissa
You would use grams for both. 14 ounces equals 5 1/3 cups of coconut. 8 ounces cream cheese is 1 cup. I hope this helps with conversions, depending on where you reside.
Elizabeth
This is my dad’s favorite type of cake. Today is his birthday. Despite having a newborn, he asked me to make him a cake! I of course agreed. This recipe was the first in my search. It came together really quickly and was a huge hit. Thank you so much.
Melissa
I'm so happy you chose this cake for such a special occasion. It's my pleasure!
Mira
Two of my kids are allergic to all tree nuts, but not to almonds (probably because it isn’t a true nut). Could I swap out the pecans for almonds?
Melissa
You probably could, yes.
Heidi
I made this cake for the first time at the request of a friend. It is by far one of the most beautiful and delicious cakes I've ever made! I couldn't have asked for better results. I didn't have 3 cake pans, so I baked two, and then baked the third after - all came out beautifully at 20 minutes in a 9 x 2 inch round. I used spray oil and parchment paper on the bottom. I finely chopped the pecans for the batter, and I separated the egg yolks from the egg whites. I added the egg yolks as stated in the recipe. I then whipped the egg whites until stiff peaks formed. These were added just before the coconut and pecans. Not a fan of almond flavoring, so I just used an equal amount of vanilla. I might use a little less powdered sugar in the frosting, or just decrease then amount of frosting used a bit. Thanks for sharing!
LaDonna
I'm curious, can Swans Cake Flour be used in placed in plain flour?
Melissa
Sure, if you prefer cake flour.
Angela
Wondering if you tried subbing with cake flour? Did you sub equal parts?
Thanks!
Melissa
You could use the equal amount of cake flour for this cake, but it's not necessary to do so. All purpose works perfectly.
Katherine
Hi Melissa,
Can I make this without almond extract? My husband strongly dislikes the flavor of it but I still want to try this recipe.
Melissa
You can omit, if you prefer.
Rhonda
I have made this cake so many times over the past couple of years. I am the most popular girl in the palace when i make it. Nothing but comiments and alot of noises i cant repeat. I follow directions to the T. Never disappoints. I made again last night for a gathering. I did not attend, but still nothing but compliments on how delicious it is!!! It has become my signature cake. One reccomendation is to always use parchment paper for the best outcome
Melissa
Thank you!
Chris T.
How would you save left overs? Would like to make this cake, but there are only three of us, and this would take some time to finish.
Melissa
You can freeze portions of this cake, if you wish. Depending on how much you'd like to enjoy, you could cut in half or into thirds and carefully wrap each with freezer safe wrap. It would keep for up to 2 months, possibly even longer.
Mike
I had never heard of Italian Cream Cake until my sister asked me to make one for her friend’s birthday. I looked at a few recipes and decided to give this one a try. It was delicious and a big hit at the party! I’ll be making this again.
Melissa
Thanks so much!
Hope Gulley
I made my very first Italian Cream cake using your recipe, it was so very much liked from everyone!! Thank you so much! I was curious to know if I could make cupcakes with this recipe?
Melissa
You can, sure!
Lisa
Absolutely the best cake I’ve ever tasted!
Anna Hicks
hi! i was wondering if you can do parts or all of this recipe the day before or if it's better the day of. (ex: making the frosting or toasting the pecans the day before) thanks!
Melissa
Yes, you can. You can make the cake layers, cool and wrap separately in plastic wrap and chill overnight until assembling and frosting. I would wait and make the frosting just before assembling but, if you choose to make it in advance, let it soften and bit and whip before frosting the cake.
Deborah
Melissa, I was happy to see a recipe for Italian cream cake that used butter. But I'm perplexed that all the ingredients are by quantity except for the powdered sugar, which is listed by weight. And it says 2 pounds, which doesn't sound possible. Please advise.
Melissa
Powdered sugar is often sold in one or two pound packages. You'll need two (1 pound) for the frosting.
April john
Hi,
Can I use whole milk instead of buttermilk?
Also is there a certain butter that you recommend for this recipe? Ty!
Melissa
Add 1 Tbsp of distilled white vinegar or fresh lemon juice to one cup of whole milk to make your own buttermilk. Use a quality butter either salted or unsalted will work.
April John
Ty!
Sylvie Smith
This is hands down my favorite cake ! Thank you so much for publishing it! I wrote a blog on it. I always get many compliments every single time I make it. Perfect recipe
Gloria Lunsford
Do you think this would work in a 10" round cake pan? I'm trying to do this cake for a wedding and I need multiple layers. I have a 10" by 4" deep cake pan. I have a heating core and know to put the temp down and do a longer bake time but am wondering how the 4" deep pan will turn out the layers.
Melissa
I haven't tested this in those dimensions. If you try it, let us know how it goes.
Chris Handy
I made a wedding cake using this recipe. I used 3” pans and filled each pan 1/2 full of batter.
One recipe was perfect for filling one 10” pan plus one 4” pan (again 3” deep pans). So 2 recipes made four layers. I did make one change to the recipe & that was separating the eggs & folding the beaten egg whites in at the end.
The cake was delicious and beautiful!!!!!
K
I have been making this cake for years from a recipe that had been in my husbands family for generations. It’s a wonderful cake & goes together very easily.
Susan
This cake was a hit!! It was so moist...I made this for my husband’s birthday...everyone absolutely loved it! Thank you! 😊
Cathy
Oh, where do I begin??? We LOVE this cake. My husband is a huge fan of Italian Cream Cake and we usually only buy them from a specialty bakery in a neighboring town. I decided to take a shot...I'm a decent baker (what could it hurt, right?). It turned out beautiful and delicious! No more buying these very expensive cakes... I'm the new Italian Cream Cake baker thanks to your fantastic recipe.
As I researched for just the right recipe, I noticed so many used shortening. I've never used shortening in a cake before, so I decided against 99% of the recipes that I found. Then I came right back to yours and I'm so glad I did. I made this exactly as written, even using the almond extract (though I find AE to be very overpowering most of the time), it really worked in this cake. So, if you're like me and tend to leave out the almond extract, try it and you'll be pleasantly surprised.
Thanks for the lovely recipe, it's a keeper!
Melissa
Thanks so much!
Norma
Just the comment I was looking for...I was wondering if the almond was overwhelmingly..taking this cake a totally different direction...I've never had almond in an Italian Cream Cake... oh how is the texture..is it dry or moist
Melissa
The almond does not overwhelm, and can be omitted should you choose to.
Trish Burke
Melissa, amazingly delicious cake! Thankyou so much
Ruby Brown
Hi Melissa.
I haven't made the Italian Cream Cake yet. My husband is requesting this for his 72nd birthday, because we celebrated out 10th Wedding Anniversary this year. Our Wedding Cake was a 2 feet Italian Cream Cake.
After reading the ingredients, directions, and the raved reviews, I selected your recipe. I will follow it to the letter and letter you know how it turns out next month for my husband's birthday.
Melissa
Hi Ruby, congrats on your upcoming anniversary!
Gabe
Hi, I made this for my daughter’s birthday and she loved it so much she now wants it as her wedding cake. How far ahead do you think this could be made? And any suggestions for upping the quantities to make a two or three tiered cake with the bottom one being say 12” or 14”?
Many thanks, Gabe
Melissa
How wonderful! You can make the cake layers in advance, cool, wrap and freeze. Thaw in the fridge overnight before assembling and frosting. I've never tested the quantities of this recipe for turning it into a tiered cake. You may be able to use one full batter amount only for the bottom layer if it's as large as 14 inch but, I can't advise with certainty.If you try it, come back and let us know how it goes. Send my best wishes to your daughters upcoming wedding.
Jodi
I will be using this recipe for a two tiered wedding cake on the 27th of this month. I do believe it will be a sturdier version than the recipe with whipped egg whites. The cake will be a double layer 10” bottom with a triple layer 8” top tier. I plan on tripling the recipe to have good thick layers. I always make ahead and freeze, frosting it straight out of freezer. Thanks for the recipe.
Melissa
Sounds lovely, Jodi!
Lynn
Love this Cake!
Rachael
Really good recipe!
Chris
I’m excited to try your recipe for Italian Cream Cake using part brown sugar & also the almond extract. My question for you is, in my old recipe, I’ve always separated the eggs, beat the whites & folded them in at the end. Is this step not necessary in your recipe? Thanks so much.
Melissa
Hi Chris, this cake is dense by nature. I've used that technique for other cakes but, have never found it necessary to do so with this cake.
sarah
Hi, can the recipe be scaled down? I would love to try the cake but a 3 layered cake is too much right now when we can't share it with anyone else. Thanks.
Melissa
You could likely adapt it, but, it doesn't always turn out the same. If you try it let us know how it goes.
Jessica
I am planning to try this recipe today, halving ingredients and using two 6” pans. Did you end up trying it? I’d love any tips if so!
Melissa
Jessica, let us know how it goes!
Nancy
I had never heard of italian cream cake and I tried another version from a trusted website and it was ok not dry but not really moist either and figured I would never try it again. However, I came across your recipe and when I read that yours did not use shortening and included brown sugar and used all purpose flour instead of cake flour, I had to give it another try. The only change I made was cut the recipe in 1/2 and made them into cupcakes because I did not want to worry about decorating a full cake. I also ground the pecans while small so that they would better disperse throughout batter, which allows for easier and cleaner slicing. They were absolutely delicious! My adult son who is very picky and not really into cakes, loved them and said they were REALLY GOOD, and he is hard to please. They still tasted great the next day too. Thank you for sharing your recipe.
Melissa
I'm delighted you enjoyed this cake, thanks so much!
Jill
This was my son’s birthday cake this year. It was absolutely delicious! I followed the recipe as written with one small change. He couldn’t decide if he wanted pecans or walnuts, so I used equal amounts of both. He loved it! Thank you!!
Nora
During the Coronavirus, my daughter made sure I had coconut, buttermilk, and pecans to make this delicious, amazing cake for Easter Sunday. Even though we can’t enjoy Easter dinner together, this cake, divided in fourths, will be distributed to my dear family to give us some kind of togetherness. Thank you!
Melissa
Hi Nora, that warms my heart. Thank you for including this spectacular cake for your Easter meal. Blessings!
PeggySue Trujillo
Best Recipe and cake i have ever made. My family and friends loved it!
Melissa
Wonderful, thanks so much!
Melissa
Thank you, I'm delighted you enjoyed it!
Mandy
Should the eggs be room temp or does it not matter?
Melissa
In the case of this cake, it's fine if they're chilled. Either way works.
annie
I have always made my Aunt Patsy's version, which does use cake flour but with shortening.
To me, this is a Southern classic. I had never even heard of Red Velvet Cake (supposedly a Southern tradition!)
until I moved to NYC.
CakeLady
I made this cake for my sister's birthday at her request. Excellent recipe, detailed instructions, and a delightful dessert!
Melissa
How nice, thanks so much!
Sara
I had an Italian cream cake at a local bakery that had a thin layer of apricot preserves in between layers. Just curious if you've tried that and your thoughts?
Melissa
I think it sounds good, but admittedly I wouldn't change a thing about this cake. The cream cheese frosting is perfect with the dense cake layers. I suppose each to their own. If you like it, then that's what counts.
Kaycee
The cake was a hit for the family that I made it for. They all loved it. This recipe does make a lot of icing; even as someone who loves icing and slathers it on, I still had leftover icing. I would definitely make this recipe again.
Melissa
Thank you, I'm glad you enjoyed it!
Brenda Tagliavia
Light and fluffy and so delicious! I made cupcakes out of it the 2nd time - PERFECT. Filled them 3/4 full and topped with the toasted coconut and pecans! SO GOOD!
Melissa
Sounds great, thank you!
Tara
Brenda, can ask what temperature and how much time for your cupcakes? Thanks!
Lisa Diane Allen
Did you adjust cooking time or temp? Planning to do the same. Do you remember how many it made? I'm planning to make them for a large group.
Fitoru fitness
Yum! These look fabulous and OMG that creamy icing! Looks amazing!!!
becky maxey
Do you think I could use 10 inch pans? How much thinner would it be.
Melissa
You can make it in 10 inch pans but, they won't take as long to bake. I can't tell you with certainty how much thinner it would be.
Deena Lewis
My layers r thin, I used 3 pans like it said???
Melissa
I can't imagine what would have made your layers thin, Unless, the baking powder wasn't fresh. Otherwise, the layers for this cake aren't thin.
Diana
This cake is delicious! I have made it twice so far each time for different people, and they all loved it! The first time I didn't have pecans, so I used walnuts. I liked it more with the walnuts, actually, but they were both great. Thanks so much for the recipe, Melissa!
Melissa
I'm so happy you love this cake, thank you!
Effia
This is the best Italian Cream Cake recipe I have ever tried. I have made it several times, for my church and coworkers. Everyone absolutely loves it!!
Melissa
Thank you so much!
Zandra
This is probably a dumb question, it is it a total off 8 paving of cream cheese or is ITV 16 oz. thanls
Melissa
Two 8 ounce block of cream cheese.
Susan
Beautiful cake I made in the shape and color of a white pumpkin for fall birthday, layered on top of a chocolate sheet cake. Substituted toasted sliced almonds for pecans. Everyone loved the flavor of this Italian cream cake!
Melissa
Awesome, thank you!
Lina
Hello Melissa, I was wondering if I could make this cake in a 9 x 13 in pan ?
Melissa
You can make this in any shape pan you like.
Marion Barnes
Cake looks delicious. Can you make this as a sheet cake? Thank you.
Melissa
You can make it any shape you like, sure.
Lauren
Would making it in the form of a sheet cake change the oven temp & time? I am new to baking! I made this a few weeks ago and everyone loved it so I’d like to experiment with it in a sheet cake. Thanks (:
Melissa
It wouldn't change the oven temperature but, would change the baking time. Check it halfway through and adjust from there.
Maureen
Excelente receta de torta.se ve riquísima.de fijo se la haré a mi nieto en su cumpleaños.Gracias
Melissa
You're welcome, thank you.
RHONDA TROGLIA
Have you tried using cake flour as an all-purpose flour substitute? Will it work or does it change the consistency?
Melissa
I make this cake just as written.
Betty
In the frosting you said to use 2 lb of confectionery sugar, did you mean 2 cups of confectionery sugar?
Betty
For the frosting you said use 2lb of confectionery sugar, did you mean 2 cups of confectionery sugar?
Melissa
That's not a typo, 2 lbs.
Joefine
Yum!!! Looks enticing, can't wait for make it, and for my kiddos to try it. Now I can give them something they like, that is healthy!!! Thank you so much.
Esther Parra
Can I leave the cakes cool overnight?
Melissa
Yes, you could.
Esther Parra
Can I add crushed pineapple? How?
Melissa
I don't recommend adding that to this cake. Perhaps you'd like to try a Hummingbird Cake instead. Find that recipe here.
Frances
I love Italian Cream Cake and have made it many times - always with shortening and butter. Does using all butter result in a moister cake or just one with more flavor? I love my old recipe, but if you tell me yours is better than that, I will
have to try it!
Melissa
Hi Frances, I actually like this cake both ways and like you have made it using both. That said, I am partial to using all butter for flavor and moisture. It does lend a different texture to the batter that, in my humble opinion, makes it better.
Frances
Thank you! I am going to try it!
Mig
I meant stack well?
Melissa
It would stack as well with square layers as it does round, yes.
Mig
Thank you so much for your prompt reply. This will be his cake!!!
Mig
Does this cake well? I would like to make a 3 tier cake for my husband’s retirement. He wants 3 square tiers, no fondant, just buttercream.
Donna
I love baking cupcakes. Would this recipe make approximately 24? Also wondering if I should fill liners 2/3 full to allow for rising. This cake is beautiful and looks moist and delicious. Thanks for sharing!
Melissa
I haven't tested this as cupcakes but, imagine you could. Use the same standard as with any cupcake you bake.
Betty Cohn
i never use salted butter this recipe calls for. Can unsalted butter work as well? Love your recipes!
Melissa
You can use unsalted butter, yes.
Lyma Sue
I found This Most Delicious Italian Cream cake recipe last spring @75 years old it shocked me to make this beautiful and so great tasting perfection confection. THANK YOU11
Melissa
How wonderful, thank you so much!
Deborah Coates
This Italian Cream Cake was the hit of the party! Delicious and moist. The best recipe for Italian Cream Cake I have ever tried. You will not be disappointed.
Melissa
Thank you!
Janet Clements
Do you think black walnuts would be good instead of pecans?
Melissa
I'm not a fan of black walnuts so, pecans would be my first choice for this cake.
John Shiver
This was an excellent recipe! The flavor was exceptional and the quality of the sponge perfect. The addition of almond flavoring was a tasty enhancement.
Melissa
Thank you so very much, I'm delighted you loved this!
Lauren
Do you wait until the cakes cool completely to take them out of the pans? Or do you do that fairly quickly after they come out of the oven? Also, do you toast the coconuts/pecans for the entire cake or just the outside? Thanks
Melissa
You can cool the layers in the pans. All of the pecans are toasted. Only toast coconut for the outside.
Sarah Deterling
Absolutely delicious! Have made several times and turns out perfect every time!! In fact for the last two years it is the cake I've made myself for my birthday...mmm mmm good!! Thank you for sharing your recipe with all of us!!
Melissa
I'm delighted you're enjoying this fabulous cake. Thank you!
Kellie
13x9 inch pan
Kellie
Can you bake this is a 13xp inch pan? if so for how long?
Melissa
You can bake this in any shape you like. Check at 30 minutes and adjust adding additional time from there.
James Prothro
First time cake maker. Surprise for my wife’s birthday. Great flavor and easy to follow directions
Melissa
Wonderful, you get husband of the year award!
J
Can this be made a day ahead, or is it better “on the day”? Thanks
Melissa
A day ahead will work just fine.
Katherine
WOW!
Melissa
Thank you!
Shirley Gibson
This recipe sounds delicious. can you make it without coconut.
Melissa
You could, I suppose but, it will change the cake.
Sabine
My frosting turned out runny, any tips? the cake is amazing
Melissa
Did you add some sort of liquid? The frosting shouldn't be runny otherwise if made as directed.
Rita
I made this cake, but I live at an altitude of 6700 feet and it fell in the middle. What should I do next time
Melissa
High altitude baking generally requires adjusting oven temperature slightly higher and baking for a longer length of time. If you've adapted other cakes using this technique it should also work for this Italian Cream Cake. It may also need some ingredient adjustments but, I've not tested any of those changes. Here's an article you may find helpful.
Bonnie
I made this cake for a co-worker's birthday. It was a huge hit. Everyone loved it.
Melissa
Great, thanks so much!
Lauren
I've made this cake I can't say how many times. It's always amazing and everyone loves it and wants to take it home.
Melissa
Hi Lauren, that makes me happy thank you!
Laura Zeller
Hi Melissa,
I plan on making this cake soon but I only have 8" cake pans (lots of them). How much batter does this make? I will need to use the 8" pans and maybe use the leftover batter for cupcakes. Thank you!
Melissa
To divide the batter evenly, use a 1 cup measuring cup to divide the batter between each pan. Why not make four 8-inch layers instead of three 9-inch layers since it sounds as if you have plenty of pans.
Jerry Head
EXCELLENT cake! Beautiful to the eye and delisious to enjoy.
Melissa
Thank you, Jerry!
Joan
This is a cake to make again and again. We loved it!
Barbara Schieving
Love the addition of brown sugar and almond extract in this cake.
Samantha
Looks and sounds SO GOOD!
Erin
This cake is a highlight at any special gathering!
Becky Hardin
This is so beautiful! Love the flavors.
Liz
One of my favorite cakes and your recipe was incredible!!!
Jennifer Farley
A beautifully delicious cake! Love it!
Pam S
Your recipe is very similar to mine. I think the only difference is that for the coconut that goes into the cake batter, I always use frozen coconut, which gives the cake layers more moisture. In fact, the coconut melts into the batter, which is great for those who object to the texture of coconut. It can be hard to find frozen coconut, but it is often in the grocery stores at this time of year. I always stock up when I find it. I’d love to know how you like it if you give it a try. I always get raves when I make this cake.
Christine
Hi, this looks wonderful and I am thinking of making it for Christmas. One question - what are the little white kisses made of at the top of the cake - how did you make them?
Thank you.
Melissa
Those are piped on top using the frosting and a star tip and pastry bag.
Leah Gordon
Can you use coconut milk in place of buttermilk?
Melissa
I haven't tested it but, you likely could.
Cheri
This cake is amazing! I perused a few recipes before deciding on this one. I made it for my husband's birthday and people were raving about it. Some said it was the best cake they'd ever had! Not a crumb was left, much to my family's disappointment. 🙂
Melissa
Oh wonderful, I love this cake, too. I'm so happy your family and friends enjoyed it!
Divie
Thank you for posting this recipe. I made it but it is a very heavy cake and the Itsluan crepe cake I am familiar with is a very much lighter cake and texture.
Melissa
This spectacular cake is unapologetically dense and rich and the layers are not at all like a thin wispy crepe. Your comment sounds as if you were looking for a different cake recipe.
Lolly
How many cups of batter does this recipe yield?
sarah
I made this cake yesterday and it was verry popular. One person said it was for sure the best thing he had ever eaten. I had technical difficulties with my cheap rental apartment oven but even so, it really turned out wonderful. i did brush some amaretto on top each cake layer which I had seen in another ICC recipe and I think that turned out nice.
Melissa
Amaretto is a fantastic addition, glad you loved this one.
Heidi B.
Thanks for the wonderful cake recipe. I made this recipe for Mother's Day and it was the biggest hit ever!!! It was proclaimed "the best cake you ever baked!!" and "nom,nom,nom,nom,nom,nom". I will make this again for sure. Thanks again.
Melissa
Wonderful, thanks Heidi!
Wink
Hi Melissa,
How much difference will it make not separating the eggs like other recipes? I feel I shouldn’t worry with all the positive comments made.
What is the easiest way to get the coconut nicely on the side of the cake? I have always had a problem doing this in the past.
Melissa
I've made this cake just as I direct in the recipe for many years and it's spectacular, no need to go the extra step with the eggs. Pick up a handful of coconut and press gently onto the side of the cake while turning. Repeat until it's covered to your liking.
Asiya
I made it today. Melissa, thank you for the recipe. This cake is delicious!
Melissa
Wonderful! It's my pleasure thanks so much for visiting.
jim
Wow this really looks amazing! Love that you use all butter and toast the coconut. I get more requests for coconut cakes than any other kind. This looks good will need to give it a try.
Melissa
I'm a true coconut fan, Jim, thanks.
Verna Wightman
What are the strips of wax paper for?
Melissa
To place under the cake layers to keep the icing from getting on the cake plate or platter.
Noemi
Can I use cake flour instead of all purpose? Not much of a baker but I bought the cake flour since I thought it’d be ideal. Thanks!
Melissa
Cake four is fine, sure.
Karen Piccione
Hi, I've been looking for a recipe for an Italian Cream cake and found your recipe. I looked at several other recipes but none sounded as good as yours. I made it and wow, AMAZING! Your instructions and quantities are dead on. I didn't change a thing (which I usually do to my taste) and it was perfect. I will be looking over all your recipes now! Thank you so much for posting it.
Melissa
Hi Karen, thank you this sweet note made my day. I love this cake and I'm delighted you did too!
Kathi
This is the second time I made this cake. It is so delicious, rich and moist. The only thing I did was made the frosting with only one stick of butter instead of 2. It was wonderful. Didn’t need the extra 1/2 cup of butter. l must admit I was a little freaked out making a cake with an entire pound of butter!
This one is for my husband’s birthday!
Melissa
I share your love of this cake, send my best birthday wishes to your husband.
Tiffany
Need to turn these into cupcakes... would the baking temp or timing be different?
Melissa
Temperature would be the same but, the baking time would be much less. Check at 20 minutes and add from there.
Maggie
I made this cake for my mom's boyfriend, and he loved it. It reminded him of a cake his mom used to make. It was s uper light thanks to the egg whites, and the texture from the pecans and coconut was sublime. Not too sweet either. Only thing is i didn't have almond extract so i left it out.
Melissa
I love your description of this cake and I'm delighted you enjoyed it.Thanks so much for taking the time to let me know, visit often.
Monica MacPherson
Planning to make this for a local Christmas bake sale. Before I do this I am going to do a cupcake or muffin version. Wondering how to prepare the muffin pan / paper holders.
The cake version needs to be oiled, floured and then papered. Would be the same for the cupcakes?
Melissa
I would at the very least spritz the liners with baking spray. Good luck, let me know how it goes.
Francine
My oldest is allergic to anything almond. Can I leave the almond extract out?
Melissa
Sure, no problem at all.
Amanda Mullis
Just made this for my daughters 15th birthday. I make her a cake every year, and she said she wanted a vanilla cake with vanilla frosting. So I thought this sounded even better....especially since we were going to an Italian Resturant to celebrate! I did make one change however....she doesn't like pecans, so I left the nuts out of the batter,and replaced the ones on the outside with toasted hazelnuts. Delicious!
Melissa
I'm delighted you made this for such a special occasion. Send her my best birthday wishes.
Laurie
Your recipe sounds delicious!!!!! I would love to make this for Thanksgiving (and again for Christmas!). Will this recipe be suitable for a 13X9 cake pan? It would make traveling with it a little easier. Thanks so much.
Melissa
Sure, you can make this as a sheet cake, no problem. The recipe may call for more icing than is needed for a sheet cake so, adapt the amount as needed.
Suzann
Can this cake be frozen for a day or two before e frosting, then taken out of freezer and frosted frozen? Thank you!
Melissa
I wouldn't recommend frosting any cake layers frozen. The cake layers could be made a couple of days in advance then after cooling completely, wrapped in plastic wrap and refrigerated. If you choose to freeze the cake layers, thaw before frosting.
Andre
Excellent recipe! It was our Mother's Day desert, what a hit!
Melissa
Wonderful, thanks!
Connie
Hello I will be making this soon in a 12" pan. Do I need to double the recipe and how long do you think I need to bake?
Melissa
You don't need to double. Check it at 30 minutes and adapt from there.
Mary
Hello Melissa, thanks for the wonderful recipe. Will be trying it out tomorrow and willdefinitely let you know how it tastes. Question
How does it stand with fondant. I want to do an Italian cake for my friends 30th birthday and she wants to fondant decorations.
Thank you
Melissa
I you enjoy fondant it's good. However, the icing makes this cake just as it is. I highly recommend using it. Maybe fondant decorations?
Mary
hello Melissa , thanks for your prompt reply . I tried the recipe and it was a hit. Everyone that are it loved it. This is definitely my go to recipe.
Melissa
Hi Mary, I'm so happy to hear it. Thanks so much for letting me know!
Aznorsha
Melissa dear,
Such a lovely cake!
I love this cake!
Melissa
Thank you this is a special cake.
sandra
I made this last weekend for a baby shower for 50 ppl and it was a hugeeee hit. I made the recipe twice and used total of 4 pans 12inch 4 layers .... thank you Melissa 🙂
Melissa
Hi Sandra! I'm so delighted you served this for such a special occasion and that it turned out well. Thank you for visiting!
sandra
Melissa, your recipe looks amazing. if i wanted to make this for 50 ppl, can i use bigger pans and triple the recipe? I am a little worried about tweaking it. Also, would i bake at the same temperature you suggested for adding 5-10 min?
Melissa
This cake is dense by nature. I wouldn't recommend doubling or tripling it and expect the same results. It would be better to bake separate cakes, in my opinion.
MJ
Hi Melissa - have you tried making this as cupcakes? Any pointers? Baking time?
Thanks!
MJ
Melissa
I haven't but, would expect it would work. It's a dense cake and will take longer to bake than an average cupcake. Let me know how it goes.
Sabrina
What size pan would you suggest for this? I want to make a two level cake and I'm not sure which size to use. Thanks.
Melissa
This cake is best made in 3 (9-inch) round cake pans just as the recipe states.
CrazyCookieLady
This cake is absolutely delicious! My new favorite! Had some left over buttermilk and decided to give this cake a try. Boy am I glad i did! My whole family loved it. Finished the whole cake off in two days! (oink 😉 ) Thank you for sharing this awesome recipe. I will definitely be making it again.
Melissa
Wonderful!
Marilyn
Do I use salt or unsalted butter.....
Melissa
I've made this cake with both, either will work.
Lindsay
I would love to know what piping tips you used for your icing decorations on the top and along the bottom edge.
I'm going to try this recipe soon and can't wait to see how it comes out!
Melissa
Hi Lindsay..I used Wilton tip 1 M. Dropped the stars on top then piped the border.
Linda
I love this recipe. I have just one question. How do you cut this cake to serve (without totally destroying it)? I made it for my son-in-law's birthday and it looked great until I tried to cut and serve it. Is there a trick to serving it without destroying it?
Melissa
Hi Linda, I have never had issue with cutting it but, if the cake layers are chilled they will give a more clean cut.
Linda
Thanks Melisssa
Patricia
Hi Melissa, I'm making this delicious looking cake tomorrow. I have non stick cake Pan's, do I need to lower the temperature of the oven? I'm so looking forward to this cake just by the photo! Thanks so much and Merry Christmas
Melissa
Hi Patricia, I think follow the recipe as written I don't believe the pans will change anything. Just keep an eye on it. Merry Christmas to you as well.
Umama
Hi
For frosting do i need 8 oz cream cheese which is 1 cup or 2. Im confused.plz help
Melissa
2 eight ounce packages of cream cheese. Not cups it's measured by weight.
Jess
Hi I just want to make sure that for the frosting it really is 2 lbs of powder sugar because that seems like ALOT, thank you
Melissa
That is the amount I use, yes.
Antoinette
Cant wait to make this for Christmas Day. Have you ever baked the cakes and then froze them in advance? I have done that with regular cakes and love to have somethings done in advance
Thank you~~~
Melissa
Hi Antoinette, I haven't with this particular cake but, can't imagine why you couldn't. Cake layers in general freeze well and I think these would be the same. It's such a special cake I hope you all enjoy!
KJ
I just made this cake for a wedding, but it was for the groom's cake. Everyone there was SO in awe with how gorgeous it was! It COMPLETELY outdid the bridal cake! Only a few kids lined up to get some bridal cake that they cut first and everyone kept eyeballing this cake to see when they would cut into it. Once they did, the line formed and people kept coming up to me telling me how great it tasted. Thank you so much for walking me through my first Italian Cream Cake. This one is definitely a keeper. I do not even like coconut and I was scraping the plate with my fork! Yum!
Melissa
I'm so honored you chose this cake for such a special occasion. Thanks so much for taking the time to let me know.
Yar
I'm confused about the amount of cream cheese necessary to make the frosting. The list of
igredients states "2 [8] oz cream cheese" but does that mean two 8-oz packs of cream cheese, for a total of 16 oz of cream cheese? Just want to be sure.
Melissa
Yes, 1 pound of cream cheese. 2 (8) oz packages.
Yar
Thanks!
Yar
Thanks! I made this cake and it is extraordinarily delicious! I only had a loaf mold but that worked fine. I had to reduce the quantities in half and bake for about 35 minutes. I had never had Italian cream cake before and now I'm in love. I'm glad I came across your recipe and will save it. Yours was the first one I found without shortening. Thanks again!
Melissa
Wonderful, so happy you enjoyed this one!
Pennie
I came here looking for this same clarification ???? Seemed like a lot.
Melissa
When it comes to frosting 16 ounces is not a large amount. This is a 3-layer cake, afterall.
Jan Carmichael
My cake hardly rises and is very dense . I've made it twice in different size pans because I'm doing a tierd cake for a client. I love the flavor, but it's not rising over 1" in a 2" pan (I fill the pans halfway). I've checked my baking soda and powder and they're both good. Any suggestions? Or is it not supposed to rise very much? The layers are very heavy too.
Melissa
This cake by it's very nature, is dense. However, I have never had an issue with it rising. If you over beat this or any cake batter it can cause an issue with the rise and texture as well. You could try adding an extra egg to give it some oomph but, otherwise this is a dense cake.
Elkyba
Hi Melissa
Do I chop the pecans after toasting.
Thank you
Melissa
Hi, before or after there's no wrong way.
Sherri
I toasted all the coconut and put half of it in the batter. Will my cake be too dry?
Melissa
It may effect the texture a bit but, just watch it and don't over bake. It should be fine.
Nancy Dressel
My daughter saw this on Pinterest while looking for a cake for me to bake for her baby shower. I decorated it with baby booties tied with blue laces and placed them on the top swirls. The cake was a huge hit. One friend who has been eating at my home for over 30 years said that though she has liked all the cakes I made, this one was her very favorite.
It is a very large and rich cake so it easily serves more than 12. I had no trouble with the cake sticking. I had greased the pan with Pam for Baking or Baker's Joy! So moist and delicious!
Melissa
I love your theme decorating ideas and I'm delighted you enjoyed this scrumptious cake. Thanks so much for letting me know.
María Aranda
Looks wonderful! No buttermilk in my country, can I substitute with plain yogurt or something else? Thank you for answer.
Melissa
Use whole milk in it's place. Add 1 Tbsp of fresh lemon juice or white distilled vinegar per 1 cup of milk. Let it sit for 3-5 minutes on the counter. The milk will turn into homemade buttermilk.
Pipli
I can't bake 3 layers at a time...any suggestion? If I use half of the recipe then can you please tell me what should be the pan size and baking time according to that?
Melissa
In that case make two layers and monitor for doneness as the batter will take a bit longer to bake.
Lorrie
Hi Melissa, I made this cake yesterday for my best friends birthday and she loved it, she said it was the best cake she has ever had. So I just want to thank you very very for this recipe.
Melissa
Hi Lorrie, you are a great friend! I'm delighted she enjoyed this cake thanks so much.
Kati
Hi tred this making this cake, the flavor was good but it sank it the middle I checked on the cake and it was still not quite set in the middle so I left it in for another 5 minutes and then when I checked it the middle had sunk quite a bit and I'm not sure why since five minutes earlier the cake was rising fine. I live in denver and wasn't sure if my altitude could cause this. Thanks in advance for your thoughts.
Melissa
Hi Kati, it's quite possible the altitude was the factor. Sorry that happened. You may have to adjust to accommodate.
J. B.
I made this cake for my sister's birthday. It turned out great and we all loved it! I made it in 3 9 inch pans as suggested in the recipe and it was really nice but I may try it in 3 8 inch pans just because I like the layers a little thicker. I would definitely line the pans with wax or parchment paper. The frosting is perfect! Try this cake, you will be happy you did.
Melissa
Thank you!
Laura Brewer
This cake is absolutely delicious! I do have to ask, are we to use 8 inch or 9 inch pans? I used 9 inch per directions but there was only enough batter for 2 pans. I'll try 8 inch next time. Thank you for the recipe!
Melissa
Hi Laura, so happy you enjoyed this cake it's a family favorite! You can make the layers any size you like it's completely up to you. Thanks for taking the time to let me know!
Herman
I made this cake last Friday for my mother-in-law's 78th birthday. This was the first cake I ever made so I followed your instructions very closely and got my wife to help with the frosting and decorating part. I had to double the recipe and made a rectangular one as it was a fairly big party. I was a bit worried about how it would taste until they cut the cake and the compliments started pouring it. Boy did that cake finish fast. Thanks for your recipe!!
Melissa
How wonderful, thank you for using this recipe for such a special occasion I'm delighted your guests loved it.
Elana
Not a huge fan of almond flavor...is there another you can sub instead?
Melissa
You could replace it with vanilla, if you prefer.
Bette
Hi Melissa!!
I made this gorgeous cake for a birthday celebration at work tomorrow! Can't wait to try it! As I read the frosting directions, I noticed you listed almond extract - but did not say to add it to the mix? I'm guessing that it should be , just checking! Thanks!
Melissa
Hi Bette, it sure wasn't clear when to add it was it? Yes, add it to the creamed mixture with the vanilla. I really love this cake hope your co-workers do too. Thanks!
marshall
First, this cake is absolutely delicious! However I ran into a big issue of the cake sticking to the pans. I tried both methods of prepping the pans that were suggested in the instructions and unfortunately both didn't work. The only thing that did work was spraying the pan with cooking spray, laying cut out circles of parchment on the bottom and flouring those. I believe my cakes stuck so bad because this is such an oily cake. I couldn't trim the layers to make them even because the butter content made the cake so gummy, Still, great texture for eating, just makes it hard to deal with before eating.
Melissa
Ah sorry you had an issue with the cake sticking. This cake is dense and rich however that said, I haven't had the same problem nor would I ever describe the texture as "gummy." Preparing the pans is essential as well as starting with quality products and baking it properly.
Josie Espelage
I made this cake for my bridge group. It was the best ever. My husband loved it too
and was sorry that most of it was gone before he had a second piece.
I have looked for a good recipe for an Italian cream cake for a very long
time. This is the best.
Thanks!
Josie
Melissa
Josie that makes me happy, I love this cake as well. Thanks so much for taking the time to let me know!
KC Hanks
Thanks Melissa for sharing this beauty with us. My plans are to share the cake at a Christmas gathering in Portland,Oregon tomorrow--it's sure to be a hit!
Melissa
Aww thank you for including it in your holiday plans, it's in mine, too! Merry Christmas to you and yours.
Patti
I can't wait to make this on Friday! Does anyone know if it will work in a 9x13 pan? Thank you so much!!!
Melissa
Hi Patti, I haven't made this in a 9 x 13-inch pan but most all cakes will adapt and I'm sure this one is no exception. Just keep a watch on the baking time which will, of course be longer in one single pan. If you try it come back and let me know how it went. I hope you enjoy this spectacular cake!
Mariana
Hi!!!! I al from Costa Rica!
I made the cake for a birthday celebration!
But what a surprise, I took the cakes to the oven and when They were ready They fell down a little bit from the center, in the middle!
What happened? Thank you for the answer!!!
Blessings!
Melissa
Thank you so much for visiting from Costa Rica! Did you check the center for doneness before removing it from the oven? This cake is very dense and it's important to make sure it's cooked through before removing from the oven. Otherwise, if the ingredients aren't evenly distributed it can also cause it to fall in the center. I'm guessing it may have needed a few more minutes to bake.
Sarah
Hi Melissa! I just wanted to let you know that I baked this cake for Decoration at our church on Sunday--since you're from the South, I'll assume you know what "Decoration" is 🙂 The cake was FANTASTIC and completely worth the effort. I went back to church last night and the women were still raving about it. Definitely a keeper!
Melissa
Hi Sarah, I sure do! I'm delighted you all enjoyed this cake, I worked on it for quite some time before publishing it. I concur it's well worth the effort for a special occasion. Thanks so much for taking the time to let me know!
Carol
What is Decoration?
Melissa
I garnished this cake with pecans and a piping bag filled with icing.
Carol
What I meant was, what did Sarah mean on her post, when she said she baked this cake for Decoration? A southern saying of some sort?
Jan
Decoration Day is when a community gathers to clean and decorate the local cemetery. There is usually a church service and a dinner on the ground.
http://www.npr.org/2011/05/28/136742729/decoration-day-the-southern-way-to-honor-the-dead
John Jung
This cake was SOOOOO good. I got nothing but raves from the family and in-laws. I took a piece to work for a couple friends and I was embarrassed by to unending praise for this cake. This cake is definitely on my favorites list . . . for those nut and coconut lovers.
Melissa
I'm happy you enjoyed this cake, I worked on it for quite a while before perfecting it. Thanks for taking the time to let me know.
~eVe~
I just made this cake by your recipe. It is fabulous. The cakes came out of the pans easily and baked up pretty. The icing is very good and of course the smell of the toasted coconut and pecans filled the air with a "come hither invitation." Family enjoyed this cake.
Melissa
Wonderful, so happy to hear it. Thanks for taking the time to let me know.
Melissa
Hi Charla, I'm sorry you missed this it is in fact in the directions.
"Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined."
Charla
Might want to add in the directions where to add the buttermilk.
In oven now. .... Hope it turns out as beautiful as yours!
Charla Fisher
Letizia Maduro, Aruba
I made this cake for my mom's birthday. I used walnuts since that's what I had. I have to say: AMAZING...everybody loved it! The almond extract makes the biggest difference. Great recipe, thank you for sharing!!
Melissa
I've never made this cake without coconut but, you can leave it out without further adjustments if you prefer.
Janet ruger
Will it be good if you leave out the coconut?
berinlist
Love this cake! Have been looking for a recipe for this cake for ages. Thank you, can not wait to make it.
DebWarford
I make this every year for my husbands his grandmas recipe.... Hers is basically the same but the eggs get separated in hers and you mix in just the yolks and all the other ingredients the same then you best the egg whites till they are meringue and fold in last... To me that step is a pain I wonder if it still would come out the same if I did it your way?
Sue
That’s how I’ve always made mine. It takes more time but us lighter. But either way, this cake is amazing! I make if for Christmas and decorate with pecans and green and red maraschino cherries.
Melissa
Thanks Nettie!
Nettie Moore
Such a gorgeous cake <3 Nettie
Melissa
I would recommend whole milk if you don't have buttermilk. If you'd like to make your own buttermilk, Add 1 Tbsp of lemon juice or white distilled vinegar to each cup of buttermilk called for in the recipe. Let sit on the counter for 5 minutes then voila homemade buttermilk. Happy Birthday to your daughter, thanks so much for visiting from the beautiful Caribbean!
Anonymous
Hi Melissa , greetings from the Caribbean. I want to try this cake next week for my daughters birthday. Is it ok if I use carnation instead of whole buttermilk ?
[email protected]
Thank you Melissa! I just tasted the batter and its amazing! 🙂
Melissa
Hi Donika, how sweet of you. This is a special cake for special occasion. Happy baking!
[email protected]
Hi Melissa,
Making this cake today for my moms birthday, she loves coconut! Hope it turns out as good as yours, it looks fabulous!
~Donika
Melissa
Hi Mary, I agree, the almond gives it a nice unique flavor. It's just enough to set it apart.
maryh92
I will definitely make this cake..thanks for the recipe. I had a slice of it once, and loved the almond taste..great alternative to my old standby coconut layer cake.
Melissa
Thanks Ashley, this cake is special. It's so neat she made one, too.
Ashley @ Wishes and Dishes
Oh my gosh Melissa this looks amazing! My step mom used to make a cake like this and it was always my favorite.
Melissa
Thanks Linda, I really love this cake and shared it with my son's school after I made it.
Linda
Wow! This cake is perfection!
Laureen King
This cakes looks so terrific Melissa!
Melissa
Perfect Carole!
Carole
As soon as Passover is over. Mon at sundown.
Melissa
Thank you Laureen!
Donna Damon
I do not do cream cheese so what else can we do for the frosting? Thanks Donna
Melissa
The cream cheese frosting is the classic pairing for this cake I can't imagine a better topping. You could try just a simple vanilla buttercream, if you prefer. I have one in my recipe index here.
Dawnelle
Mascarpone which is lighter and Italian version of cream cheese.
Todd Preston
Good Morning, I know that this is early in the morning, and this post is old, but, I am gonna try to bake this cake for a colleague, I am a little confused about the coconut, do i toast all of the coconut, then put the toasted coconut in the batter, and the outside after it is frosted, or do I only toast the coconut for the outside of the cake, and put it untoasted in the batter?
Please help, if you see this, I am fixing to start to bake the cake.
Melissa
Hi Todd, I added this recipe to my archives some time ago but, it's evergreen and downloaded every single day. From the instructions "Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand." So, 1/2 of the amount of coconut is reserved for toasting to decorate the outside of the cake. Hope this helps.
Sheree
I had this exact same question