Salsas and Fruit Preserves

More Pickles

Dill Pickles Pickled Okra

Italian Cream Cake with Coconut


Food~Flavor~Fun: A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

You can find me on Facebook at Food Flavor Fun FB Page.  Please give me a “like”.  You can also hit me up on Twitter at @foodflavorfun.

I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

Why?  ‘Cause few things in life beats a great tasting meal!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

This is one of the most requested cakes that I have ever made.  It works great for any kind of celebration and looks fantastic.

italian cream cake

Italian Cream Cake with Coconut


  • 5 large eggs, separated
  • 1 cup butter, softened
  • 1 2/3 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans, toasted


  • 12 oz. cream cheese, softened
  • 6 tablespoons butter, softened
  • 2 1/4 teaspoons vanilla extract
  • 5 2/3 cups confectioner’s sugar
  • 3 to 4 tablespoons heavy whipping cream
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup toasted flaked coconut (optional)


  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.  Preheat the oven to 350ºF.  Line the bottom of three 9-inch round baking pans with parchment paper; grease paper.
  2. In a large bowl, cream the butter and sugar until light and fluffy.  Add egg yolks one at a time, beating well after each addition.  Beat in the vanilla.  Into another bowl, sift flour, baking soda and salt; add to the creamed mixture alternately with the buttermilk beating well after each addition.  Fold in the coconut and pecans.
  3. With clean beaters, beat egg whites on medium speed until stiff peaks form.  Gradually fold into the batter.  Transfer evenly to the baking pans.  Bake 20 to 25 minutes or until a toothpick inserted into the middle comes out clean.  Remove from the oven and let cool in the pan for 10 minutes.  Remove from the pans and let cool completely on wire racks.
  4. For the frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth.  Gradually beat in the confectioner’s sugar and enough cream to reach a good spreading consistency.  Spread frosting between layers and over the top and sides of the cake.  Sprinkle with pecans and coconut (if desired).  Refrigerate leftovers.


Sign up for Newsletter here

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  Another option (and often the most responsive is to hit me on Twitter @foodflavorfun.

Categories : Drinks and Desserts

Leave a Reply