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


  • Cream butter and shortening, then add sugar and blend until mixture is smooth. Add egg yolks and mix well.
  • Combine flour and soda; add to combined mixture alternately with buttermilk; stir in vanilla; add coconut and chopped nuts then set aside.
  • 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.
  • 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.