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Italian Cream Cake (T&T)

This is a family hand-me-down, and quite T&T. It has quite a bit of coconut in it, and many people who don't otherwise like coconut (myself included) love this cake.



  • 2 cups granulated sugar
  • 1/2 cup (1 stick) butter or margarine
  • 5 egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 cup buttermilk
  • 1 cup coconut
  • 1 cup pecans
  • 5 egg whites


  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) butter or margarine
  • 1 cup chopped pecans
  • 1 cup coconut
  • 1 box (4 cups) powdered sugar


  1. Cake: Cream sugar and butter well. Add egg yolks, one at a time.
  2. Mix vanilla extract and baking soda in small bowl.
  3. Mix flour and buttermilk in separate small bowl.
  4. Begin with vanilla mixture and add flour mixture alternately with vanilla mixture until all blended.
  5. Add coconut and pecans.
  6. Beat egg whites and fold into batter.
  7. Pour into 3 (9-inch) rounds or one sheet cake pan and bake at 350 degrees F for 20 minutes.
  8. Icing: Mix together ingredients in the order listed.

Posted by Shellbob65 at Recipe Goldmine 6/14/01 2:13:40 pm.

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