Italian Layered Cream Cake-Table and Dish

Italian Layered Cream Cake has a new prominent place in our sweets lineup.

This is undeniably the best Italian Cream Cake you’ll ever try.

Growing up in my childhood home cake was a part of every special occasion.  We actually each had our own favorites and we were lucky enough to have a Mom who made each of us what she knew we loved.  For my sister it was pie, fresh berry pie…pies actually.  For me it was always carrot cake.  This was my absolute favorite.  First because it tasted amazing, always piled high with creamed cheese frosting.  (My Dad had a strong opinion on the cake to frosting ratio. It had to be almost even.) Also because, it was the recipe of my beloved grandfather.  He was a fireman and when it was his turn to cook for the guys, carrot cake was his calling card…firehouse carrot cake.  In Port Huron, Michigan his carrot cake recipe made him famous.  At his funeral, even though he was long since retired, the young fireman from his station brought carrot cake made from his recipe.  I think they still make it today!  I promise to post the recipe soon.  It will have a special place in this blog because it has always been my husband and children’s favorite cake.  So WHY am I going on about carrot cake here on this Italian cream cake post?

So you can appreciate my astonishment when on a recent visit home to my Mother’s house there was a different cake on the table.  What!? Seriously, it was a bit shocking. A new cake?!

I have been a fan of Ree Drummond for a long time and had given my Mom her wonderful book;  The Pioneer Woman Cooks.  If you have never tried any of Ree’s recipes you need to open another window on your computer, go to Amazon and order her whole collection.  Every recipe is a winner.  My Mother had prepared, for my homecoming, her recipe for Billie’s Italian Cream Cake. Skeptical and a bit jaded that she would stray from the traditional carrot cake I politely had a slice, then …another!

Que the trumpets…Yep! You guessed it.  Our family now has TWO favorites!  This is one you will want to share with everyone so invite a crowd and share the love.


Italian Layered Cream Cake


  • 5 eggs, separated
  • 1/2 cup (1 stick) butter
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 cup sweetened flaked coconut
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup buttermilk


  • Two 8-ounce packages cream cheese
  • 1/2 cup (1 stick) butter
  • 2 teaspoons pure vanilla extract
  • 2 pounds powdered sugar
  • 1 cup chopped pecans
  • 1 cup sweetened flaked coconut



Makes one 9 inch round cake or one rectangular layer cake.

Preheat oven to 350°F. Grease and flour 3 9-inch round cake pans, two quarter sheet pans or one half sheet pan.  I make this as the rectangular layer cake and line the half sheet pan with a large sheet of parchment.  This makes it easy to remove from the pan and cut into layers.

To make the cake, beat the egg whites until they are stiff.  Transfer them to another bowl, then clean the mixing bowl and beater.







Combine the butter, vegetable oil and granulated sugar in the mixing bowl and mix until light and fluffy.  Add the egg yolks and vanilla, then beat until smooth.  Add the coconut and beat to combine.

Combine the flour, baking soda, and baking powder in a medium bowl, then alternate adding the flour mixture.

Add the buttermilk, mixing for a few seconds after each addition.

Add the egg whites by folding them in gently by hand until they are combined with the batter.

Pour the batter into prepared pans and spread evenly.  Bake for 15-18 minutes or until a toothpick comes out clean.

Remove cakes from pans and allow them to cool completely.


To make the icing, combine the cream cheese, butter, vanilla, and powdered sugar in a mixing bowl.  Beat until very light and fluffy.

Chop the pecans. Then add 3/4 cup to the icing with the coconut.  Mix until it’s all combined.  Go ahead and taste it, you know you want to!

Stack the cake layers. (I bake this in one half sheet pan and slice it into four pieces the short way to make four layers.) Spread a generous amount of frosting between each layer.   Spread extra frosting all around the sides and top.

End with a sprinkling of the remaining nuts. We like it chilled but trust me when I say it’s heavenly any way you serve it.

Enjoy!  Please leave me a comment to tell me your thoughts and especially to let me know how your cake turned out!


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