Italian Cream Cake


– 1 stick of butter (1/2 cup)
– 1/2 cup vegetable shortening solid (like Crisco)
– 2 cups of sugar
– 5 eggs yolks
– 5 egg whites stiffly beaten
– 2 cups of flour
– 1 teaspoon baking soda
– 1 cup buttermilk
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon almond extract
– 1 cup chopped pecans
– 1 cup shredded unsweetened coconut


– 2 cups of powdered sugar

– 4 ounces of softened cream cheese

– 4 ounces mascarpone cheese at room temperature 1/2 cup softened butter

– 1/2 teaspoon pure vanilla extract

– 1/2 teaspoon almond extract

– 1/2 cup shredded coconut

– 1/2 cup pecans

Note: you can substitute the frosting recipe using all cream cheese if you prefer or all mascarpone


– Preheat the oven to 350 degrees and grease and flour 3- 8-inch pans.

– Beat the egg white until stiff and set aside.

– In a large mixing bowl cream the butter, shortening, and sugar with an electric mixer until light and fluffy (a light lemon color around 4 minutes).

– Beat in the egg yolks then whisk in the flour with baking soda until evening blended alternating with buttermilk.

– Stir extracts, pecans, and coconut.

– Fold in the egg whites.

– Pour into the prepared pans.

– Bake the cakes for 25 minutes or until the middle comes clean using the toothpick method.

– Cool completely and frost with the icing recipe.


– Beat the cheese and butter together. Add the powdered sugar, and extracts then beat until creamy to blend evenly.

– Frost the cooled cake and garnish with pecans and coconut.


dinner party and someone pouring a bottle of wine