Italian Creme Cake

Total Time:
1 hr 5 min
20 min
45 min

12 to 16 servings


Pre-heat oven to 350 degrees F.

Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.

In a separate bowl, mix the maraschino cherry juice and buttermilk.

In a separate bowl, mix the flour, salt, and baking soda.

Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.

Fold in coconut.

Beat egg whites to stiff peaks and fold into the mixture.

Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.

Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.

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Cooking Tips
4.9 16
Oh my, Dr. Laura, Debra's daughter, made this for Easter. Fabulous !! item not reviewed by moderator and published
I made this cake Monday night using all the ingredients as we love fruit juice in our cake batter and one addition - chopped maraschino cherries and poured it all in a 12-inch round. No frosting because we're dieting (ha, ha. Everyone at work enjoyed the cake item not reviewed by moderator and published
F Y I... Genuine bakers...I agree with all listed evals. My info might be of interst. This recipe is solid base for cake. Omit the coconut and cherry product is moist and flavorful. I also used the basic recipe, got 1 cup of salted pistachios...coated with flour...then mixed in pistachios...baked. The frosting was per recipe with no coconut, etc...just plain. Delicios. Annie, Fremont, CA item not reviewed by moderator and published
Made the cake as designed once. Made reduction adjustments to the coconut ( 1 cup, chopped a half of a cup of maraschino cherries and added to the batter, and used marscapone cheese in lieu of cream cheese and I liked it a bit better. If made as designed or modified as described here, this is a winner. May want to try pistachios instead of toasted pecans, that worked well as well. Ciao'. item not reviewed by moderator and published
This cake is great!! This is the second cake I have ever made from scratch, and it honestly turned out bettert han anything I could have imagined. I baked it for my father's birthday party with about 6 people and it was almost gone by the end of the night. And these people arent even big on sweets! Even if you arent the biggest fan of coconut or cherries, please give this a try still. You won't be disappointed. item not reviewed by moderator and published
I've made this cake three times now and it just gets better each time. The first two times I used 8" pans, which yields a pinkish cake. The 10" pan will give you a browner cake. I would stick to the 8" pan. I don't care for coconut but like the moisture it adds, so I reduce it to 1 cup. I also add some chopped cherries into the batter. Make it, you'll get rave reviews. item not reviewed by moderator and published
I had narrowed down this recipe and another for italian creme cake that sounded good, but I decided on this one because I was intrigued by the cherry juice. What a great decision! This is by far the best italian creme cake I have ever tasted. Very moist! I served it to guests that are used to fine dining and great pastry. They loved this cake and the frosting was the best of any creme cheese frosting I've ever eaten. Baking is my hobby, and I'm picky about cake! I used only 1 1/2 cups of coconut, however. item not reviewed by moderator and published
I really don't like cake in general but this recipe is fantastic! item not reviewed by moderator and published
This is the best Italian Creme Cake I have ever had, not dry like the bakery. All my friends love it. item not reviewed by moderator and published
GREAT! item not reviewed by moderator and published

Not what you're looking for? Try:

Strawberry Creme Cake

Recipe courtesy of Sandra Lee