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Italian Cream Cake (Coconut and Pecan Layer Cake)
A wonderful cream cake with the flavours of coconut and pecans, very tropical! Perfect for dessert after a dinner party.
Ingredients
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
Directions
Preparation:30min ›
Cook:40min ›
Ready in:1hour10min
- Cake: Preheat oven to 180 degrees C. Grease and flour three 20cm round cake tins.
- Beat egg whites until they form stiff peaks.
- In a large bowl cream the margarine until a light colour. Add the white sugar then beat until fluffy. Beat in egg yolks.
- Stir together flour and bicarb soda then add alternately with buttermilk into the creamed mixture, mixing well after each addition.
- Stir in the vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Spoon into prepared cake tins.
- Bake for 25 to 40 minutes. Cool in their tins for 10 minutes. Remove to wire rack to cool completely.
- Cream Cheese Icing: Combine the cream cheese, margarine, icing sugar and vanilla in mixer bowl. Beat until smooth.
- 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.
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Reviews and Ratings
Global Ratings:
(205)
Reviews in English (161)
I have a cake business and am constantly looking for good recipes. I decided to try this recipe for an order. I don't care for coconut, so I was going on faith. The customers LOVED this cake! I had such positive feedback that I will be using this for future Italian Cream Cake orders. Thanks!!! - 03 Dec 2006 (Review from Allrecipes USA and Canada)
A co-worker of my husband asked me to bake for her for Christmas and she asked for an Italian Cream Cake. I had never made one, so this is the recipe I settled on. She said she didn't want coconut, so I left it out...but added 1 t. of coconut extract for the flavor. Other than than I made the cake exactly by the recipe. I doubled the frosting recipe because I wanted to be sure that I had enough left over to decorate with..and I had plenty with even some left over. You need a lot just because it's such a tall cake with the three layers. Anyway, she said everyone loved it...and that the frosting was delicious! I even took a picture of it and posted it...I was very pleased! - 04 Jan 2007 (Review from Allrecipes USA and Canada)
First off, this cake was great! I changed things up a bit, it may be something you might want to consider. The first thing I did differently was instead of round pans I used a 9X13 slab. It was easier to transport and cut, I was able to get 16 very generous pieces, you could get more if you cut smaller, next time I will. Since this was following Christmas dinner I wanted to lighten things up a little (I dont mean calories here) So I used the cream cheese frosting in the middle, and a thin layer on top (I cut the whole slab in 1/2), and then frosted the whole outside with sweetened whip cream. I think if I frosted the whole thing with the cream cheese it would have been to much for our already stuffed bellies. You will have a bit of leftover creamcheese icing, ice some cookies or something. It was a really good cake, the only reason why I didnt give it 5 stars was because it was a little denser than I would have liked but I did cut the cake in 1/2 while it was still warm so that may have caused a little deflation so I will never know if it was supposed to be like that or if it was my own fault. Probably the latter. It was pretty damn tasty though. - 26 Dec 2006 (Review from Allrecipes USA and Canada)