Culinary, Pastries, Recipes

Italian Creme Cake

Today I was bored and decided to make a cake. Here’s the result:


Isn’t that just beautiful?!?


Oh yes, here’s a cool shot right there:

So, I know I haven’t posted in a little over a month and unlike the Ratatouille post I shall post the recipe right now! Though I promise that I’ll post the Ratatouille recipe soon. Promise!




  • 5 Egg Whites
  • 1/2 cup Butter, softened
  • 1/2 cup Shortening (I use Vegetable)
  • 2 cups White Sugar
  • 5 Egg Yolks
  • 2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 cup Buttermilk
  • 1 tsp Vanilla Extract
  • 1 1/3 cups Flaked Coconut
  • 1 cup finely Chopped Pecans


  • 8 ounces Cream Cheese
  • 1/2 cup Butter, softened
  • 4 cups Confectioners’ Sugar
  • 1 tsp Vanilla Extract
  • Finely shredded Chocolate
  • Whole Pecans
  • Coconut
  • Fresh Fruit



  1. Preheat oven to 350ºF.
  2. Grease and flour two 9” round baking pans.
  3. Beat the egg whites until they are stiff. Do not get ride of the yolks; you’ll need them.
  4. In a mixing bowl beat together the butter and shortening. Make sure it’s light, not necessarily fluffy, but close. Add the white sugar and yolks. Beat until light and fluffy.
  5. Mix the flour and baking soda together. Alternate between the flour and buttermilk, adding both to the butter mixture.
  6. Add the vanilla.
  7. Mix in the coconut, and pecans.
  8. Finally, fold in the egg whites.
  9. Pour the mixture in the prepared pans.
  10. Bake for 35-40 minutes. It should be a nice golden brown.


  1. Beat together until smooth cream cheese, butter, confectioners’ sugar, and vanilla.

I decorated with finely shredded chocolate and pecans. But next time I was thinking of doing some coconut and strawberries/other fresh fruit… Just have fun and enjoy it!

Next, I have the recipe for several other dishes I have made. . . Ratatouille, King Cake, and some others. Gotta get this together! 😉

Anyways, enjoy this elegant cake! It really is fancy-spancy…. If you get what I’m saying. 😉

Chef G