Italian Cream Cake (From Beth Lott's Mom)

Total Time:
1 hr 2 min
Prep:
35 min
Inactive:
2 min
Cook:
25 min

Yield:
1 (3-layer) cake, serving 10 t
Level:
Intermediate

Ingredients
  • For the cake:
  • 1/2 cup shortening, room temperature
  • 1 stick butter, room temperature
  • 2 cups sugar
  • 5 eggs, separated and at room temperature
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 2 cups shredded coconut
  • 1 cup finely chopped pecans or walnuts
  • 1 teaspoon vanilla extract
  • For the frosting:
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1/4 cup butter, softened at room temperature
  • 1 teaspoon vanilla
  • 1 (16-ounce) box powdered sugar, sifted
  • 3/4 cup finely chopped pecans or walnuts
Directions

Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.

In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.

In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.

While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.


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4.8 125
Thank You Emeril. I knew when I saw the Italian Cream Cheese recipe recommended by you that it would be delicious. It takes some time, but don't all great things? Once I had all my ingredients measured, pan prepared (I used a cheesecake pan and baked cake for 45 or 50 min.-covered edges toward the end so middle could bake and not burn edges)... then cut in middle once cooled. I am a cream cheese frosting lover, so I used extra 4 oz of cream cheese and accidentally an extra 4 oz of butter in recipe, had real vanilla from Mexico, and cake turned out delicious! It is well worth the time it takes to make it! Will certainly make it again. Nothing like a good, homemade cake ........ item not reviewed by moderator and published
I have made this cake several times, in fact i make it for a catering co. I chose this one over the others because separating the eggs makes the cake moist. This cake is really good and tasty. I will continue to make this cake. item not reviewed by moderator and published
I was underwhelmed by this cake. If I had not added the almond extract to the cake and the icing I would have thrown it away. I also added very good vanilla extract. It was a little better chilled. This cake really lacked a Wow Factor that I have come to expect from Emeril. Maybe as another reviewer suggested some white chocolate extract would help. item not reviewed by moderator and published
MAde this yesterday and was very impressed with the results. Caveat: either line your cake pans with parchment after you've greased and floured them, or leave layers in the pans for at least 20 minutes before you take them out, after running an offset spatula around the pans and about an inch and a half under all around. I substituted veg oil for the shortening (some ITalian CC recipes result in dry layers). Texture was perfect! Next time, I want to add a bit of white chocolate extract to the icing to render the exact flavor of a cake I had at an Italian resto in Lexington, KY long ago. Enjoy! item not reviewed by moderator and published
I made this last year and it was amazing. I want to make it again but can't remember if i used sweet or unsweet coconut. What did everyone else use??? item not reviewed by moderator and published
I love this recipe. The cake has a wonderful texture and a light, sweet taste. I think the key is using a very good vanilla extract. I have made it twice now. And the extra pennies I spent on the vanilla seemed to make a vast difference. For my family and I, this recipe is a definite keeper! item not reviewed by moderator and published
Wow! This cake came out amazing item not reviewed by moderator and published
I would love to give this recipe a higher rating, but, after following it to the T, this was definitely not the best Italian Cream Cake "ever" as some have exclaimed here, and the icing lacked something special. Overall the cake flat in flavor, fairly moist, on the heavy side, with good texture.. That said, it is a solid recipe, but could use some adjustments. item not reviewed by moderator and published
This recipe is outstanding!!! The bakery decided to call my sister-in-law the day before my mother-in-law's birthday to tell us that they couldn't make her cake. We were throwing a surprise party and this is my mother-in-law's favorite cake..I googled the recipe and I looked it over and called my sister-in-law and told her not to worry that I would volunteer to be the hero! Please keep in mind that I am not an avid baker!! I got a real coconut (I didn't know that you could buy coconut shavings! and I think that it was very worth it! I normally so not like cakes with coconut but this one was outstanding!! I doubled the recipe for the icing and everyone at the party informed me that this cake was better than any Italian cream cake they have ever had. My mother-in-law and sister-in-law were amazed and grateful for my abilities because of this recipe. I was told to hang on to the recipe because I am in charge of making it every year. Bakery: 0 Dana: 1: item not reviewed by moderator and published
I'm an good baker and this cake was not worth he effort. It sounded interesting but there are way too many steps given what you're baking. Also, and the BIG BIG issue. ALL 3 cakes stuck to the pans. I had to piece them together. Someone else mentioned this problem and I thought it was their issue Not so. item not reviewed by moderator and published
This cake was a HUGE success. It looked great and tasted like heaven. In all, it took about 3.5 hours to make since I had to run back to the grocery store to buy more ingredients for the frosting and make an additional batch. I was not happy. The amount of frosting with this recipe is ridiculous. It was enough to LIGHTLY frost the layers, top, and take one swipe on the side. Once I had a glass of wine, calmed down, and completed the cake, I was really happy with the results. The guests loved it!!! I will definitely make this again and again, but doubling the frosting recipe. Enjoy! item not reviewed by moderator and published
Baked this the past weekend and my husband could not wait to cut into it. It is a wonderful tasting dessert. I baked 3each 9 inch layers and the cake is georgeous. Now the only thing I would have done different is double the icing recipe. I felt I had to be skimpy with the icing between the layers and I iced the entire cake and not just the top of the layers. I like more icing all around and on top. I will make this cake again and it is great! Thanks for sharing. item not reviewed by moderator and published
This was amazing. I made this for a dinner party I was having and everyone loved it. People actually asked to take some home! item not reviewed by moderator and published
I have made this cake twice. I didn't care much for the coconut and nuts the first time so I made it again without them. Both times the layers fell right after getting them out of the oven. Has anyone else had this happen? I followed the recipe exactly. Watched it fall both times! It happens quite quickly as soon as you get the pans out of the oven and set them on the counter. I have made lots of cakes and have never had this happen! I am thinking it might have to do with the size pans I used. No pan dept was specified in the directions, so I used 3 nine inch 1 1/2 deep pans. I did notice that there was not much batter at all in each pan. The cake came out very heavy and hard to eat an small piece. The egg whites were perfect and I folded them in very carefully. Can anyone give me some advice??? Thanks!! item not reviewed by moderator and published
Italian cream cake is my husband's favorite and this recipe is his favorite of all the italian cream cakes he's had. It's absolute awesome! item not reviewed by moderator and published
For years my mother would buy an Italian Cream Cake for the family to enjoy for Christmas from a lovely older woman in Abilene, TX . The elderly woman passed away several years ago, and since then we have searched and tried many different versions of other's Italian Cream Cakes, and have been sadly disappointed...until this recipe!! One bite and my family's excitement was written all over their faces! This cake is heaven on a fork. Thank you for sharing this recipe, and for bringing back a little of the sweet joy of the holidays we have been missing. item not reviewed by moderator and published
Absolutely DIVINE! The BEST! What more can I say? item not reviewed by moderator and published
I just finished cooling the cake and tasted the part I cut off as I leveled the layers. Man is it good. Surprisingly light cake. I've had several dry dense Italian Cream cakes. Not this one. Tomorrow is my wife's birthday and made this because didn't have enough carrots for her favorite carrot cake because it has same icing. Boy am I glad the cupboard was bare of carrots! item not reviewed by moderator and published
This cake was absolutely to die for! I had never eaten or made an Italian Cream Cake before this one. The cake is extremely fluffy, studded with bits of pecans. The icing is so delicious that my friend's mom took the leftover icing home and ate it on toast! : Do not pass up this recipe. You will not be disappointed. item not reviewed by moderator and published
This is my Christmas cake! It is always a huge hit!! item not reviewed by moderator and published
This recipe is wonderful! But I like more frosting lol so double the frosting! It is my husband's favorite cake recipe. We have tried other Italian cream cakes and this is the absolute best! I even made it for my son's first birthday without the nuts in his cupcake and he loved it! item not reviewed by moderator and published
OMG.... You have to try this. It was easy to make. Moist and deliciouse. The whole family loved it. My husbands not a fan of coconut, but enjoyed the cake coconut and all. Next time I will double the icing, so I can get more coverage. item not reviewed by moderator and published
I made this for our Easter dinner and it was a big hit. The teens complained that they didn't like coconut and ended up taking two pieces! I did not use shortening, substituting butter instead, and I toasted the pecans as recommended in Emeril's carrot cake recipe. The recipe suggests combining the flour, baking soda and salt on a piece of parchment. I then used the parchment to line the cake pans which worked well. After reading some other reviews I let the cakes cool completely in the pan before trying to invert them. I also used 1.5 times the frosting which covered the cake nicely. I will definitely make this again. item not reviewed by moderator and published
Made this for my father's birthday. Very moist and delicious. Definitely a keeper. item not reviewed by moderator and published
Very good cake family and friends loved it as well as did I making this one for Christmas definitely a keeper item not reviewed by moderator and published
I thought it was really good but I just wished it could be a little more lighter. It was leaning towards the dense side, maybe because there was a lot in the batter. item not reviewed by moderator and published
This is my favorite cake recipe. I want to make it in 6 in layers. What temp and for how long should I bake it? Any suggestions item not reviewed by moderator and published
This cake was a definite hit. It was moist and light and rich at the same time. My only complaint is that the Icing recipe is waaaay off. In order to generously ice your cake, you need to double the recipe. item not reviewed by moderator and published
I made this for my husband's birthday. I'm not a big Italian cream cake kind of person, but he RAVED about it! I thought the flavor was great too, I just don't like nuts and coconut in my cakes. Everyone that had some loved it, even my teenage daughter (who is very picky. I would recommend making a double batch of icing BUT only use 16 oz. of powdered sugar, otherwise I would agree with everyone else that it would be way too sweet. Plus, the amount of icing that you would get with their instructions would only give you enough to do the layers as shown on the picture... I like having icing on the sides too (Hellooo! It's cream cheese icing! You need it everywhere!. All in all, an excellent recipe, and my husband has already requested it for our next celebration. item not reviewed by moderator and published
Great cake, it is my second time making it. The first time I made it I gave my neighbors a piece, the second time they request one for themselves, two cakes in a 10 day period! I reduced the sugar for personal taste in the batter and in the icing. The nuts in the cake give a good contrast (use well chopped to prefect it from falling to the bottom of the pan. I also used two cream cheeses because the first time, it was not enough frosting for the whole cake. Differently going in my recipe book! item not reviewed by moderator and published
I have never commented on any recipe, but felt I just had to on this one! OMG! It was so delicious! I made it for one of my bosses' birthday, and she just loved it! Everyone just loved it! I will definitely be making this again. I made it with 3 8" pans, since I don't own 9", and it came out just fine. I also increased the frosting by maybe 1/4, and it was enough to cover the whole cake. I also toasted the pecans in the frosting. Beautiful and delicious! item not reviewed by moderator and published
A definite KEEPER. The coconut and pecans in the batter really make it more interesting. My family LOVED this cake. It's a thumbs up for me as well because it actually tastes better the day after. I also brushed coconut simple syrup on the layers. See my photo tutorial on my blog, Baking is my Zen. item not reviewed by moderator and published
I literally just got finished making this piece! My sister asked that I make this for her husband today being his birthday and she had to work. The recipe was easy to follow and easy to do, however, no one told me when I took my cakes out of the cake pan to cool on my wire rack that it would leave lines on it as if I had grilled it or something! Its not much of a big deal because at the end of the day by the time I iced it, it was "Perfect!" as I quote my sister. It would have been nice to know ahead of time so that I could put some parchment paper down first. I did not use the full 16oz of confectioner's sugar, I tasted as I went and when it was sweet enough for me I knew it would be perfect for my sister and her family. I did not get a chance to taste the cake but I will weigh my opinion Tuesday! : item not reviewed by moderator and published
Are you guys using low fat buttermilk, which is what is normally in the stores: or whole buttermilk. makes a difference! item not reviewed by moderator and published
This was great! It was a bit on the sweet side for me, but my sweethtooth boyfriend thought it was fabulous. Only tip I have is to cook a little less than called for if you are at altitude. I'm at 5500 ft and it was a tiny bit dry, so next time I'll prob take the pans out a few min early. Everything else seemed to bake correctly, so I would not touch the baking soda/flour/liquid like I do in some altitude baking recipes. item not reviewed by moderator and published
My husbands family is from Sicily and Calabria, this was a HUGE hit! item not reviewed by moderator and published
delicious...very moist, just right on the taste of coconut and pecans...in the buttercream recipe I would do more of what it is mention because the amount was not enough. item not reviewed by moderator and published
I absolutely love italian cream cake and was very excited to try this recipe. I doubled the icing to make enough to cover the cake, added 4TB of cream & cut the sugar in about half for the icing - it turned out very nice & not super sweet. I added the sweetened coconut flakes to the outside edge of the cake & sprinkled chopped pecans to the top. I also added about 1/2 a teaspoon of almond extract to the batter & I think it added a very nice depth to the cake itself. I read about people having a hard time getting the cakes out of the pans without tearing so I lined the pans with parchment paper before adding the batter, let them cool for about 15 min in the pan before turning them out and didn't have any problems with the cake tearing. I am 30 years old & this was my very first cake. I didn't have an electronic mixer so, I creamed, mixed, whipped, beat and folded by hand. It turned out spectacular! I will absolutely do this cake again & would recommend it to others hands down. item not reviewed by moderator and published
This an amazing recipe! It has become to go to cake in our house. I double the frosting recipe to cover the whole cake. Tip: All Italian cream cakes finish cooking while cooling. It's best to leave the cakes in the pan until cooled. If you take them out of the pan too soon you'll have an uncooked middle. townsendak_11058967: I use all purpose flour and it comes out wonderfully. item not reviewed by moderator and published
I've made this cake for several birthday parties, and I even adapted it as a wedding cake. Overall, it has been a huge success! For the wedding cake, I tripled the recipe and put the coconut and nuts in the filling, rather than the icing. I got rave reviews for it and I even had someone try it out at an Italian restaurant and they claimed it was exactly like it. This recipe is definitely a keeper and it will make you the star of your family or the party! item not reviewed by moderator and published
BEST CAKE I HAVE EVER TASTED! for Christmas eve we had an italian dinner so i figured i would make an italian cream cake! followed the recipe exactly, except for both the cake and the frosting i used 1/2 vanilla and 1/2 almond extract. i dont think it would have been as good if i hadn't.. this gives it more of an italian taste. I doubled the frosting so i could frost the whole cake. i used about 3/4 bag of powedered sugar, shouldve used 1/2 a bag. overally AMAZING cake! go make it! item not reviewed by moderator and published
OMG!!! This is a great cake. Although it didn't last very long the first time I made it, it more moist and better each. I followed the recipe exactly. It was a huge hit. Making it instead of our traditional red velvet cake for Christmas. item not reviewed by moderator and published
Delicious cake! I made it for the first time at Thanksgiving. I made two two-layer cakes so I could make one without coconut for those in the family who don't care for it. There wasn't a crumb left of either cake! Everyone asked for it again so I'm getting ready to make it for Christmas as well. item not reviewed by moderator and published
A nice, moist cake. I used AP flour and sweetened coconut because that's all my store had and it came out really nice. item not reviewed by moderator and published
Does anyone know if this recipe calls for all-purpose flour or cake flour? item not reviewed by moderator and published
Hands down, the best Italian Cream Cake I have ever had in my life. I made this for a party last night and it was loved by all. Will be making this again and again! item not reviewed by moderator and published
OMGoodness!!! This cake is soooo good. My only issue is that I had to adjust the cooking time. I have a gas conventional oven and had to cook the cake for 35-40 min vs the 25 min that the recipe gives. And of course the EXPENSIVE bakeware I purchased didnt keep the cake from sticking to the pans so the layers broke apart when I tried to transfer them after cooling but who cares when it tastes soooooo good (-: item not reviewed by moderator and published
I have made this many times (as mini and regular cupcakes and layer cake), and it always turns out beautifully. People will accuse you of buying it at a bakery it is THAT good! My mother, who is one of the pickiest cooks, raved all afternoon about my delicious cake! The layers bake level so decorating is a breeze. I put the pecans in the frosting and press toasted coconut to the outside of the frosted cake. When making cupcakes, I omit pecans from the frosting, add toasted coconut, and top with a whole toasted pecan. Be sure to sift your dry ingredients and gently fold in the egg whites. I also find it turns out better if the pecans for the batter are VERY finely chopped. item not reviewed by moderator and published
do you use sweetened shredded coconut or unsweetened? item not reviewed by moderator and published
I recently made this recipe for a family gathering and have now added it to my collection to make again! The recipe was a little time consuming, but the cake was SO amazing!! Like an earlier reviewer, everyone at the party wanted a "small" piece initially, but then had to have a second piece because it was so good! Thanks for a great recipe that my family and I will enjoy for years to come! item not reviewed by moderator and published
It's very time consuming - but worth every minute of it! item not reviewed by moderator and published
This Italian Cream Cake recipe has become my children and granchildren's most favorite cake. It makes such a beautiful display on a clear crystal cake plate. It is well worth the time to make. I frost the entire cake and finish the decoration with halved pecans on top. Chopped pecan pieces covering the top makes it very pretty,too. This is a down South favorite! item not reviewed by moderator and published
I have never made/had this cake so I don't know what it's supposed to taste like but I have a request for it. I would like to make the customary cake so as not to disappoint. Are pecans or walnuts customary? Also, the recipe does not specify if one should use all purpose flour or cake flour...and in previous posts, some say cake flour was good - some say cake flour not so great. Please help, I am making the cake next wek. item not reviewed by moderator and published
Omg this cake is delish! Just finished baking it! I only used 4 ounces of powdered sugar for the frosting and it was sweet enough! I also substituted Nutella on one of the layers instead of the frosting. Yummmyyyy!! 1 package of cream cheese would definitely not be enough to frost the layers and cover the cake, unless you just use it for the layers. Definitely making this one again! item not reviewed by moderator and published
I agree with Suzanne you cant leave out the coconut and nuts maybe if you try cutting back on both, bit wothout the coconut and nuts its just a yellow cake with regular frosting. item not reviewed by moderator and published
In response to Shanna, no you can't leave out the nuts and coconut. By leaving them out all you have made is a yellow cake, not an Italian cream cake. item not reviewed by moderator and published
Can you leave out the coconut and nuts entirely from the cake and icing? Or will it alter the overall taste of the cake? I want to try it but family members do not like either of those ingredients. item not reviewed by moderator and published
My recipe calls for 2 cups coconut and 2 cups of pecans and you place it in 4 pans instead of 3 I have some square pans that I use for this rather than round. My icing is: 3 - 8 oz packages cream cheese and 3 pounds of posdered sugar and 1 1/2 stiocks of REAL butter. In the icing it is anothr 2 cups of coconut and 2 cups of pecan pieces and enough extra pecan halves to decorate the top of the cake. When people eat this they say just a small slice please. Before company goes home I have no cake left. It is about 10 to 12" tall when put together and...Yes, you can hear your arteries clogging when you eat this but oh my the compliments you receive and the new found friends to coconut and pecans. I have friends who know when they are going to come for a visit and a week or two ahead I receive a box with pecans, coconut and powdered sugar asking if I was plannning on that yummy cake when they come. It has become a signature dessert at my humble home. item not reviewed by moderator and published
This recipe was delish:) I didnt add the coconut or the walnuts to the icing because the cake has plenty. I would definitely recommend this recipe to anyone who wants to dazzle their guests! item not reviewed by moderator and published
This cake was awesome! The family loved it! I will definitely be baking this again. Thank you! item not reviewed by moderator and published
I've been looking for the recipe to an italian cream cake I had years ago... this one comes pretty close. I haven't had much luck with from scratch cake recipes and this one really turned out fabulous! I used cake flour which gave the cake a finer, more crumbly texture so I think I will use all-purpose next time. Definitely could have used more icing and I should have used unsweetened coconut. BUT this cake came out better than imagined.. it tasted amazing and is very addicting! Any cake that includes buttermilk is great in my book. Can't wait to make it again! item not reviewed by moderator and published
TO SUM IT ALL UP, THIS CAKE IS SOOOOOOO GOOD! THIS IS ONLY MY 4TH TIME MAKING IT AND IT GETS BETTER EVERY TIME. THE ONLY THING THAT I DID DIFFERENT WAS PUT ICING ALL OVER AND I USED PECANS BETWEEN MY LAYERS. I ADDED JUST A LITTLE ALMOND FLAVOR ALONG WITH THE VANILLA. I TRIED TO MAKE THIS USING 3 LAYERS BUT THAT DIDNT WORK OUT FOR ME. I THINK THE ICING WAS TOO HEAVY BECAUSE THE CAKE DIDNT HOLD UP WELL. SO I TRIED 2 LAYERS AND BAKED IT AN EXTRA 10 MINUTES AND IT TURNED OUT PERFECT! item not reviewed by moderator and published
Everyone asks me to make this cake at every event i go to. It is so good! item not reviewed by moderator and published
This cake was so moist and deliciious! I thought it would dry, but it was very moist. And the cream cheese icing sets it off. You've got to try it. Yummy!! item not reviewed by moderator and published
I made this for a friends birthday and everyone loved it. This cake was so fluffly. One lady said she couldn't believe this was not store bought. I covered the sides of the cake with toasted coconut. You have got to give this one a try! item not reviewed by moderator and published
This was always my first recipe growing up! my family praised me yesterday for our holiday feast. Of course i took all the credit. I even got a few request to make this for special events. The pecans and coconuts really add depth and flavor! A must have for desert. item not reviewed by moderator and published
I love this cake and even better so does everyone else at my daughters school! I made a full sheet cake of this recipe (increased recipe 2.5x) for my daughter's school, I was so nervous because I did not try the cake before serving it and I was worried this entire school of people gathered for this event centered around Italian food and literacy, would hate it! I ended up cutting the pieces into 1 and 2 inch squares so people could have seconds and it disappeared in 5min. tops. truly its prettier as a three layer with the icing in between the three layers, but its delicious no matter which way you present it! I did one sheet covered in the icing (doubled up recipe and added a tbsp or 2 of heavy whipping cream) I covered the top with toasted coconut and walnuts with pretty piping around the border. this is a fail safe favorite unless your allergic to the ingredients. In that case I am sorry for that person. I have had several people report to me Italian Cream cake is their absolute favorite. The chefs at my culinary school loved it too! Thanks for the Recipe! item not reviewed by moderator and published
I love cakes. The creativity, colors, textures, and different tastes amoung them all is amazing. i can't wait to ty this. I am almost burstig into the kitchen now. I waitress at Chamblee Mill & Steakhouse and our head chef is from Chicago and he makes the best foods I have ever put in my mouth. His Chocolate cake even won 1st in Chicago. So, needless to say, hopefully I can use this recipe to wow him!!! A little healthy competition never hurt anyone!!! Wish me luck!!! item not reviewed by moderator and published
I made this recipe at my restaurant, and now I have people come in just for it. item not reviewed by moderator and published
I'm the one in my crowd who bakes. I live in a foodie area. I've made really spectacular 17 layer cakes, elaborate and lovely and really tasty cakes of every kind for all kinds of people. Never, never have I had the reaction I got for this cake. Italian Cream Cake is actually a Texan invention (not Italian at all!) so this cake was new to almost everyone. I brought it to a party (it can get kind of competitive with everyone trying to out-do the others for undeclared "best dish") and people were fighting over the last piece and swiping bites from each other's plates. I made this using walnuts, and on the advice of other reviews, made double the frosting , because I wanted to frost the sides as well. I had lots of frosting left over -- maybe 1.5 times the original frosting recipe would be just right? I, too, backed off on the amount of sugar in the frosting. I started with half the correct amount and added 1/2 cup at a time until I got to "just right." item not reviewed by moderator and published
Erica from Austin: I don't suppose you noticed that Christine is from Ontario, where their industry standards differ from ours? Haven't tried the recipe yet, but my husband will be making it for my birthday and I can't wait! item not reviewed by moderator and published
Try googling next time... or going to grocery store and asking for sticks of butter. It's an industry standard, which is why recipes don't usually specify. item not reviewed by moderator and published
I made this cake for a dinner party for 16, and most of the guests were Italian! They loved it. I used almond flavoring instead of vanilla, and that change made it seem more Italian item not reviewed by moderator and published
The cake is flawless! Moist, tasty, good texture! The icing is not enough to frost even the tops of the 3 layers. It needs to be doubled for sure, and tripled if you plan to frost the sides :o). love LoVe LOVE it! item not reviewed by moderator and published
I have made this cake a couple of times, once for Thanksgiving and once for Easter. It is Moist and Delicious! I also cut back on the sugar. 1-1/2 cup sugar and 1-cup coconut is great for me. Next time I am going to make it with fresh coconut. This recipe will be pass on for sure. If you haven't tried it, you have to. You won't regret it. Also to Christine - A stick of butter is 1/2 cup. Usually on the sticks of butter,its has the measurments 1/4,1/3 and etc???? item not reviewed by moderator and published
Can anybody tell me how much is A STICK OF BUTTER means?I can not get the answer without rating this recipe, so because I can not try this I am sorry I have to say awful. item not reviewed by moderator and published
This was the best cake I have EVER made, and I bake a lot. The only change I made was to put a whole stick of butter in the icing and I doubled the entire icing recipe so I could ice the sides as well. Excellent! item not reviewed by moderator and published
I made this cake and took it to work for a special occasion, and everyone loved it! Coworkers were telling when their birthday was, so I could make it for them too! Emeril's recipe's are awesome. Have you tried the Sweet Potatoe Pecan Pie? Out of this world.... item not reviewed by moderator and published
I made this cake for husband and he loved it!! It's now my family's favorite cake. It was very easy to make and stayed moist for several days after I made it! Great recipe!! item not reviewed by moderator and published
I made this cake for a family gathering. Everyone was full of compliments, even those reluctant to eat dessert were happily filling their mouths. I did leave the frosting off the sides and kept my cake as close to the picture as possible, the sugar to cake ratio was spot on for our bunch. Any more frosting and many of us would have gone into sugar shock. The texture of the coconut and the walnuts in the batter of the cake is very pleasing to both the eye and the mouth. A big hit, I have a feeling requests will be made in the future. item not reviewed by moderator and published
I made this cake last night to bring into work today and celebrate V-Day. Well the came was FANTASTIC!!!! I doubled up on the frosting, but didn't use as much powdered sugar as the recipe calls for. I tasted it as I went, and when it was sweet enough for me (1 1/2 box), I stopped ... 2 boxes of powdered sugar would have been TOO sweet for me. Thank you Emeril! The cake is AWESOME! item not reviewed by moderator and published
OMG! My family just loved this cake. They decided it was the best cake I have made so far. It was moist, not overly sweet and all the textures and flavors was wonderful. I recommend using fresh pecans. It makes a great holiday cake. item not reviewed by moderator and published
This cake has caused people to think I am the most awesome baker! This cake is the best recipe and very easy in my opinion. I pass this recipe along to everyone I can. Thanks for always keeping up with the great ones Food Network!! :) item not reviewed by moderator and published
My family loved this cake, including myself (I've never been fan of Italian Cream)! It was very moist and easy to make. They said that it was better than the Italian Cream cake that we buy every year from the Dessert Gallery, and even better than the [former] family favorite! A must keep and a must try if you haven't already! item not reviewed by moderator and published
This recipe is definitely a keeper. The cake is scrumptious, moist and easy to make. I was worried that there wouldn't be enough frosting to cover 3 layers, but the amount is perfect. I brought the cake to a birthday party and was showered with compliments. Even kids who didn't dig nuts loved this dessert. Usually, I can't give the leftovers away (everyone is on a diet), but this time, there simply weren't any leftovers. Love it!! item not reviewed by moderator and published
This cake requires a lot of prep and planning, buying a very good quality coconut is well worth it. It is absolutely worth every bit of the work and if you plan well it's not as hard as one might think. I've made it 5 times and everyone thinks I'm some kind of "wonder baker". It's just a great cake and everything in the recipe is accurate...follow it! Thanks item not reviewed by moderator and published
I made this for a friend's birthday and it was amazing! I'm not normally a big fan of Italian Cream Cake, but that's what everyone requested. Well, with this recipe, I think I've become a fan. :) Like others suggested, I doubled the icing recipe so that I could ice the whole cake for a more "traditional look". However, the cake layers themselves are so tasty and most that the recipe is definitely wonderful as is. item not reviewed by moderator and published
This recipe is absolutely delicious!This has become a family favorite! You've definitely got to try it. You're sure to get a lot of compliments! item not reviewed by moderator and published
Off the hook!!! Easy to make - great nutty texture and flavor. Our family renamed this cake to the "amazing dissapearing cake", it has not lasted over 24 hours in the house (I have made this three times now). I double the frosting, and toast coconut to sprinkle on top of finished cake. It is my most requested cake (in fact, nothing else has been requested since I first made this!!) item not reviewed by moderator and published
This is a delicious cake with a wonderful taste and texture. I was making it for my son's birthday and I wanted a more traditional "birthday cake" look rather than just frosting between the layers. Some of the earlier reviews said that the frosting was a bit too sweet so I heated some raspberry "Simply Fruit" spread, strained it to remove the seeds, spread it between the layers, then frosted the exterior of the cake with the wonderfully creamy icing in the recipe. The combination of flavors was just right and everyone loved it. I think we have a new birthday tradition in our family. item not reviewed by moderator and published
Because this must be Mrs. Betty Lott's recipe. She used to bake all kinds of goodies when she worked at Castner Knott. That was around 1979 when I last saw her. I'm sure I have this recipe from her back then, but when I saw it on Food Network, I decided it must be Betty's recipe! And everyone is right, it is a great recipe and my 75 year old mom has me make it every Christmas! Great cake! item not reviewed by moderator and published
This recipe is easy to follow, and the prep time is great item not reviewed by moderator and published
Baking this wonderful cake was a delight and turned out beautiful. Reminds me of my holidays when my grandmother made one every year. Thanks for sharing this recipe it brought back lots of fun memories of helping grandma in the kitchen. item not reviewed by moderator and published
A very good recipe with a few changes to compliment my taste buds. I only added 1 1/2 cups sugar, 1/2 cup pecans, and 1 cup coconut to the batter and liked it much better for my taste. I baked it in a 10 x 15 rectangle pan and garnished with slightly toasted coconut and candid pecans. This one will for sure be a favorite. item not reviewed by moderator and published
I MADE THIS AND BROUGHT IT TO WORK. EVERYONE SAY THIS CAKE WAS AWESOME. item not reviewed by moderator and published
I have made this cake twice. Will making again in the morning. Have never had so many complements on a cake before, and I do a lot of baking. It is well worth the time for this masterpiece. item not reviewed by moderator and published
This is one rich,and delicious cake.It has the density that screams home made.You will have your guests begging for the recipe item not reviewed by moderator and published
I made this and my family loved it soooooooo much item not reviewed by moderator and published
While this was a little tricker than the cakes I usually make, the end result was well worth the effort. I made it for my husband's birthday and he absolutely loved it. It certainly rivalled the last store bought Italian cream cake I had. item not reviewed by moderator and published
I made this cake for a church function and everyone loved it! Had a couple of people come up to me wanting me to make some more for other occasions. item not reviewed by moderator and published
did you use sweet or unsweet coconut? Thanks :) item not reviewed by moderator and published
did you use sweet or unsweet coconut? Thanks :) Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/italian-cream-cake-from-beth-lotts-mom-recipe.html#comments?oc=linkback item not reviewed by moderator and published
did you use sweet or unsweet coconut? Thanks :) Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/italian-cream-cake-from-beth-lotts-mom-recipe.html#comments?oc=linkback item not reviewed by moderator and published

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Mom's Cheesecake

Recipe courtesy of Food Network Kitchen