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This Italian Cream Cake is one of my favorite cakes and it never lasts long when I make it. If you like coconut, you will love this cake. It makes a great dessert to serve at just about any occasion. You just can’t go wrong with this one.

1 cup butter or 2 sticks or 16 tablespoons, softened
1 3/4 cups white granulated sugar
3 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
2 teaspoons vanilla extract
2 cups coconut (I used the sweetened coconut flakes)
1 cup pecan pieces
5 egg whites

Cream butter, sugar and egg yolks. Whisk together the flour and soda and add to creamed mixture along with buttermilk and vanilla extract. Mix well. Stir in coconut and nuts. Beat egg whites until stiff and fold into cake mixture. Spray three 8 inch cake pans with cooking spray. Divide mixture between the three pans and bake in preheated 350 degree oven 25 to 30 minutes until centers are done. Frost with cream cheese frosting recipe below. Enjoy!



Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened
1 stick butter or 8 tablespoons or 1/2 cup, softened
1 teaspoon vanilla extract
3 3/4 cups powdered sugar

Beat cream cheese and butter, add vanilla and powdered sugar. Spread between layers and on cake.

Be sure and Pin for later: The Southern Lady Cooks Italian Cream Pie

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  1. Going to try this cake!

  2. Linda Farley says:

    Have been making this cake about 30 years or more. My sons favorite.

  3. Debbie fico says:

    Best cake i ever tasted

  4. Georgeanna Autrey says:

    I am making this cake, it sounds so rich and delicious

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