Coconut Walnut Cream Cake

    1 hour 5 minutes

    Here's an absolutely irresistible layered cream cake recipe that's been in my (Italian) family for years. Very rich and decadent!

    327 people made this

    Serves: 12 

    • Cake
    • 1 teaspoon bicarb soda
    • 1 cup (250ml) buttermilk
    • 225g butter
    • 2 cups (400g) white sugar
    • 5 eggs
    • 1 teaspoon vanilla essence
    • 1 cup shredded coconut
    • 1 teaspoon baking powder
    • 2 cups (250g) plain flour
    • Cream Cheese Icing
    • 225g cream cheese
    • 115g butter
    • 1 teaspoon vanilla essence
    • 4 cups (480g) icing sugar
    • 2 tablespoons light cream
    • 1/2 cup (60g) chopped walnuts
    • 1 cup (75g) shredded coconut

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Cake: Preheat oven to 180 degrees C. Grease three 23cm round cake tins.
    2. In a small bowl dissolve the bicarb soda in the buttermilk; set aside.
    3. In a large bowl cream together the butter and sugar until light and fluffy. Mix in the eggs, buttermilk mixture, vanilla, coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared cake tins.
    4. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
    5. Cream Cheese Icing: In a medium bowl combine cream cheese, butter, vanilla and icing sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped walnuts and shredded coconut.
    6. To Assemble: Spread the cream cheese icing between the cake layers and on top and sides of cooled cake.

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    Reviews in English (352)


    I guess the other positive reviewers have never had real Italian Cream Cake. I'm not one to be harsh on other people's recipes, but this one is not correct. Problems: First, it doesn't make anywhere near enough batter for three 9 inch cake pans. Second, the cakes were impossible to free from the pans. You have to use parchment for this recipe. Third, the cakes do not rise. Italian cream cake is NOT supposed to be this dense. This was like a dry, greasy brownie. Solutions: 1. Use 1/2 tsp of salt, not 1 tsp of baking powder and, most importantly: 2. THE EGGS SHOULD BE SEPARATED. Blend the yolks in with the butter, shortening, and sugar, but don't add the buttermilk until you add the SIFTED flour, alternating both in small batches. Once the batter is mixed, beat the remaining egg whites until stiff peaks form, then fold this mixture into the batter gently. You may also add chopped nuts to the cake batter. These solutions will then fill three PARCHMENT LINED 9-inch cake pans, and when baked at 325 for 25 minutes, will turn out a true light, springy version of Italian Cream Cake. If you like the original recipe, that's great, but please, just don't call it "Italian Cream Cake." Because it isn't.  -  05 Jun 2005  (Review from Allrecipes USA and Canada)


    I've made this cake twice now. The first time I followed the original recipe first and the cake was yummy. It was a bit dense however, so the second time I followed HJONES999 suggestions (except did not add the salt) and, OMGosh... It was sooo much better. The cake was light and dreamy! I would without a doubt make this cake again... over and over, but with the suggested changes. This cake rocks!!  -  02 Nov 2007  (Review from Allrecipes USA and Canada)


    Very good! This was the first made from scratch cake I ever made and it was awesome! The only thing i would do differently is sprinkle the nuts on top. The nuts mixed in with the icing made it hard to spread out without tearing the cake up.  -  19 Sep 2006  (Review from Allrecipes USA and Canada)