Italian Cream Cake (Coconut and Pecan Layer Cake)

    Italian Cream Cake (Coconut and Pecan Layer Cake)


    164 people made this

    A wonderful cream cake with the flavours of coconut and pecans, very tropical! Perfect for dessert after a dinner party.

    Serves: 10 

    • Cake
    • 5 egg whites
    • 210g margarine
    • 2 cups (400g) white sugar
    • 5 egg yolks
    • 2 cups (250g) plain flour
    • 1 teaspoon bicarb soda
    • 1 cup (250ml) buttermilk
    • 1 teaspoon vanilla essence
    • 1 1/3 cups (100g) shredded coconut
    • 1 cup (110g) chopped pecans
    • Cream Cheese Icing
    • 225g cream cheese
    • 110g margarine, softened
    • 4 cups (480g) icing sugar
    • 1 teaspoon vanilla essence
    • 1/2 cup chopped pecans

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour three 20cm round cake tins.
    2. Beat egg whites until they form stiff peaks.
    3. In a large bowl cream the margarine until a light colour. Add the white sugar then beat until fluffy. Beat in egg yolks.
    4. Stir together flour and bicarb soda then add alternately with buttermilk into the creamed mixture, mixing well after each addition.
    5. Stir in the vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Spoon into prepared cake tins.
    6. Bake for 25 to 40 minutes. Cool in their tins for 10 minutes. Remove to wire rack to cool completely.
    7. Cream Cheese Icing: Combine the cream cheese, margarine, icing sugar and vanilla in mixer bowl. Beat until smooth.
    8. To Assemble: Ice the cooled cake layers with the cream cheese icing. The remaining pecans can be stirred into icing or sprinkled onto the cake after it is iced.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate