Italian Crème Cake Recipe

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16
Author olives-n-okra


For the cake

  • ½ cup unsalted butter
  • ½ cup vegetable shortening
  • 2 cups sugar
  • 5 eggs separated
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup whole buttermilk
  • 1 teaspoon vanilla
  • 2 cups sweetened shredded coconut
  • 1 cup chopped pecans or walnuts

For the frosting

  • cups powdered sugar
  • 2 packages cream cheese 8-ounces each
  • ½ unsalted butter
  • 1 teaspoon vanilla
  • ½ cup or more of chopped pecans or walnuts


  1. Cream butter and shortening, then add sugar and blend until mixture is smooth. Add egg yolks and mix well.
  2. Combine flour and soda; add to combined mixture alternately with buttermilk; stir in vanilla; add coconut and chopped nuts then set aside.
  3. In a medium bowl, beat egg whites until stiff, then fold into batter. Pour batter into three 9-inch greased and floured cake pans. Bake at 350°F for 20-25 minutes. Cool completely and frost.
  4. To make the frosting: Beat cream cheese and margin until smooth; add sugar and mix. Add vanilla and beat until smooth. Spread on cake. Sprinkle top with chopped walnuts.