Italian Cream Cake Recipe

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Italian Cream Cake
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  1. Cake: Cream butter and shortening.
  2. Add sugar, beat until mixture is smooth.
  3. Add egg yolks and beat.
  4. Combine flour and baking soda: add to creamed mixture, alternately with buttermilk.
  5. Stir in vanilla, coconut, and pecans.
  6. Fold in stiffly beaten egg whites.
  7. Pour batter into well greased 13 x 9 x 2-inch baking pan.
  8. Bake at 350*F (175*C) for 40 to 45 minutes.
  9. Icing: Beat cream cheese until smooth.
  10. In separate bowl, combine sugar and butter; mix well.
  11. Add to cream cheese.
  12. Stir in vanilla and beat until smooth.
  13. Frost cool cake in pan.
  14. Top with chopped pecans.
  15. Store in refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 425.2 Kcal (1780 kJ)
Calories from fat 288.46 Kcal
% Daily Value*
Total Fat 32.05g 49%
Cholesterol 88.87mg 30%
Sodium 123.81mg 5%
Potassium 134.17mg 3%
Total Carbs 30.85g 10%
Sugars 16.26g 65%
Dietary Fiber 1.89g 8%
Protein 5.6g 11%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 5%
Iron 0.9mg 5%
Calcium 44mg 4%
Amount Per 100 g
Calories 426.75 Kcal (1787 kJ)
Calories from fat 289.51 Kcal
% Daily Value*
Total Fat 32.17g 49%
Cholesterol 89.2mg 30%
Sodium 124.26mg 5%
Potassium 134.66mg 3%
Total Carbs 30.96g 10%
Sugars 16.32g 65%
Dietary Fiber 1.9g 8%
Protein 5.62g 11%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 5%
Iron 0.9mg 5%
Calcium 44.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
  • 12

Good Points

  • saturated fat free,
  • low sodium

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