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Italian Cream Cheese Cakes

Made Italian Cream Cheese Cakes! I love this quick & easy recipe and it’s a treat for Beginners…. Must express something to keep getting my recipes…. Thank you



1/2 cup butter

1/2 cup shortening

2 cups sugar

5 large eggs

2 cups all-purpose flour

1 tsp vanilla essence

1 tsp baking soda

1 cup buttermilk

1½ cups sweetened shredded coconut

1 cup chopped pecans

11 ounces cream cheese

3/4 cup butter6 cups confectioners’ sugar

1-1/2 tsp vanilla extract

3/4 cup chopped pecans


Step 1


Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans

Step 2

In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. For frosting, beat cream cheese and butter until smooth.

Step 3

Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and side of cake. Store cake in the refrigerator.


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