Italian Creme Cake (sugar free recipe also)

Italian Creme Cake (sugar free recipe also)
Easy - for beginners


This yummy Italian Creme Cake combines coconut cake with cream cheese frosting, finished with chopped pecans.


  • 1 stick margarine, (4 ounces)
  • 2 cups flour
  • 2 cups sugar or sugar substitute (Splenda and Truvia are best)
  • 1 cup buttermilk
  • 1 small can flaked coconut
  • 5 egg whites, stiffly beaten
  • 1/2 cup shortening
  • 5 egg yolks
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 cup chopped pecans, or walnuts
  • Frosting
  • 1 package cream cheese, softened (8oz)
  • 1 box confectioners™ sugar (again you can use Splenda or Truvia), (1 pound)
  • 1/2 stick margarine, softened (4 Tbs)
  • 1 teaspoon vanilla


Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.

Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.

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