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Betty Douglas, Workers’ Comp

Italian Cream Cake


2 cups sugar 
1 tsp baking soda
1-½ cups butter 
½ tsp salt
1 tsp vanilla 
1 cup buttermilk
5 eggs (separated) 
2 cups coconut
2 cups flour 
1 cup of pecans (chopped)

½ cup butter 
1 box confectioners’ sugar
1 8-oz. package of cream cheese 
1 tsp vanilla


Preheat oven to 350°F. Grease and flour three 9” cake pans. (I use parchment paper to line the bottom also.) Cream sugar and butter until fluffy, add egg yolks one at a time, beat well after each; add vanilla. Sift the dry ingredients in a separate bowl; to the creamed mixture alternating with the buttermilk until well blended. Fold in the coconut and pecans. Beat the remaining egg whites to stiff peaks and fold into the batter. Spread the batter into the three prepared pans equally and bake for 30 minutes. Cool cake completely. For the icing: Beat all ingredients until creamy and ice cake layers when cooled.