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Coconut Pecan Cake with Cream Cheese Frosting

About to celebrate a family’s or a friend’s birthday but you don’t know whether you should bake a cake or just buy one from store? Check out Italian Cream Cake’s recipe.

  • Total Time: 50 minutes
  • Yield: 10 1x



For the cake:

  • 2 C. Flour
  • ½ C. Butter softened
  • 1 tsp. Baking soda
  • ½ C. Shortening
  • 1 C. Buttermilk
  • 2 C. Sugar
  • 1 C. Shredded coconut
  • 5 Large eggs separated
  • 1 C. Chopped pecans
  • 1 Tbsp. Vanilla extract

For the frosting:

  • 1 tsp. Vanilla
  • 8 oz. Cream cheese softened
  • 4 C.Powdered sugar
  • ½ C. Butter melted
  • Chopped pecans and coconut flakes for garnish


  1. Heat the oven to 350 degrees.
  2. Add the ½ cup softened butter, ½ cup shortening and 2 cups sugar to a mixing bowl and blend until fluffy and smooth. 
  3. Blend the egg yolks only into the butter mixture, and then mix in the vanilla.
  4. Beat the buttermilk,flour and baking soda into the mixture until well combined. 
  5. Fold in the coconut flakes and pecans.
  6. Whisk the egg whites on high speed until stiff peaks form.
  7. Fold the egg whites into the cake batter. 
  8. Layer the batter evenly into three well greased 9 inch cake pans. 
  9. Bake for 25-30 minutes until cooked through.
  10. Let rest for 10 minutes, and then turn the cakes out of the pans and onto a rack to cool to room temperature.
  11. Blend together the cream cheese, vanilla, butter and powdered sugar for the frosting until it reaches your desired consistency. 
  12. Spread the frosting in between each cake layer, and over the top and sides of the cake as well. 
  13.  Garnish with chopped pecans and shredded coconut before serving if desired.
  • Author: Marie
  • Prep Time: 20
  • Cook Time: 30
  • Category: Desserts
  • Cuisine: American