Italian Cream Cake




In a large bowl of mixer, combine:

2 8-oz. pkgs. Cream cheese

1 ½  sticks butter

4-6 cups confectioner’s sugar (I box=4 cups)

1 tsp. vanilla

1 cup chopped walnuts

1 cup coconut


Icing should be firm, but not stiff.  Adjust confectioner’s sugar to right texture.  If icing becomes too stiff, add few drops of heavy cream.


Cake Batter


  1. In a large bowl, cream together:  
    1. 2 sticks butter, softened at room temp.
    2. 2 cups sugar


  1. Separate 5 eggs.  Retain egg whites in a small mixing bowl for later.
  2. Add 5 egg yolks while on medium speed
  3. In a separate bowl, sift together:
    1. 2 cups flour
    2. 1 tsp. baking powder
    3. Dash salt


  1. In a small bowl, mix together:
    1. 1 cup buttermilk
    2. 1 tsp. baking soda


  1. Alternate adding sifted flour and buttermilk mixture to butter and egg mixture.
  2. After thoroughly mixed, but not overly mixed, add:
    1. 1 cup chopped walnuts
    2. 1 cup sweetened coconut
    3. 1 tsp. vanilla


  1. Whip 5 egg whites until stiff
  2. Stir ½ cup egg whites into batter and then fold remaining egg whites into mixture.
  3. Pour batter equally into already prepared baking pans.
  4. Bake for approximately 30 mins. or until toothpick inserted in center comes out clean.


  • After removing cakes from oven, let cool for about 5 mins.  Using a pastry brush, brush approx. ½ cup rum over the tops of the warm cake.  
  • Make sure the cake has cooled enough, or icing will melt off.


Sprinkle 1 tablespoon sugar on cake plate and place the first layer, top-side down.  Put 1 cup icing on this layer, repeat with 2nd layer.  Third layer is placed top-side up.  Apply icing to top and sides, dust top of cake with ½ cup finely chopped walnuts. (Icing should be about ½ thick all around edges and even thicker on top.)


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