The “baking therapy” discussed on this blog refers to my personal experience using baking as a self-help and relaxation tool.”

Original Author: Taste of Home

Hey everybirdy!

I am so excited to share this recipe with you today. I was scrolling through recipes online looking for the perfect showstopper and landed on this classic: Italian Cream Cheese Cake.

Beyond just making a delicious dessert, I’ve been finding so much peace in baking therapy lately. There is something so grounding about the rhythmic clicking of the mixer, the scent of toasted nuts, and the focus required to fold in egg whites. It’s a chance to slow down, step away from the noise of the day, and create something beautiful from scratch. This cake, with its soft textures and sweet coconut aroma, is the perfect project for a quiet afternoon in the kitchen.

This was my second attempt at a cake. It came outa lot prettier than the first cake. And they were made 3 days apart. One was for my sister’s birthday (this one, the pretty one) and the carrot cake I made for my younger brother. Both had cream cheese frosting and I also had help from my mom with this one. I don’t always need her help, but with this cake just her presence was helpful. 😊

📋 Baking Tips for the Perfect Layer Cake

While the original recipe suggests using three 9-inch pans, I opted for two pans to create a taller, more dramatic look for this cake.

Adjusting Bake Time:

If you use two pans instead of three, your bake time will increase from about 25 minutes to 40–45 minutes. Always use the toothpick test to ensure the center is fully baked.

The Therapy of Technique:

When you get to the step of folding in the egg whites, take your time. Use a gentle “over and under” motion with your spatula. It’s a great way to practice patience and mindfulness!

🛒 Essentials (Ingredients)

For the Moist Coconut Cake:

• 1/2 cup Butter (softened)
• 1/2 cup Shortening
• 2 cups Sugar
• 5 large Eggs (separated, room temperature)
• 1 tsp Vanilla extract
• 2 cups King Arthur All-Purpose Flour
• 1 tsp Baking soda
• 1 cup Buttermilk (1 cup milk with a teaspoon of vinegar or lemon juice)
• 1-1/2 cups Sweetened shredded coconut
• 1 cup Chopped nuts (I used walnuts!)

For the Homemade Cream Cheese Frosting:

• 11 oz Cream cheese (softened)
• 3/4 cup Butter (softened)
• 6 cups Confectioners’ sugar
• 1-1/2 tsp Vanilla extract
• 3/4 cup Chopped nuts

Visit my Patreon for a free post featuring the full Walmart price breakdown for this budget-friendly bake!

👩‍🍳 Step-by-Step Instructions

1. Preheat & Prep:

Preheat your oven to 350°F. Grease and flour your baking pans thoroughly.

2. Cream the Base:

In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Beat in the egg yolks and vanilla.

3. Mix Dry & Wet:

Combine the flour and baking soda. Add this to the creamed mixture, alternating with the buttermilk. Stir in your coconut and nuts.

4. Fold with Care:

In a separate bowl, beat the egg whites until stiff but not dry. Gently fold 1/4 of the whites into the batter to lighten it, then gently fold in the remaining whites.

5. Bake:

Pour evenly into your pans and bake until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before moving to a wire rack.

6. Frost & Assemble:

Beat the cream cheese and butter until smooth. Gradually add confectioners’ sugar and vanilla. Stir in the nuts and frost between the layers and over the top and sides.Pro Tip: Refrigerate the cake for at least 2 hours before serving. This allows the cream cheese frosting to set and ensures the cake is perfectly chilled.

❓ Common Baking Questions (Q&A)

Q: Can I use walnuts instead of pecans?

Robby: Yes! While pecans are traditional, walnuts provide a wonderful earthy flavor that pairs perfectly with the coconut.

Q: Why do I need to beat the egg whites separately?

Robby: This is the secret to a “cloud-like” texture. The air trapped in the stiff egg whites helps the cake rise and stay light.

Q: How do I store leftovers?

Robby: Because of the cream cheese in the frosting, this cake must be kept in an airtight container in the refrigerator. It stays fresh for up to 3–5 days.

Final Thoughts

This cake turned out even prettier than my previous carrot cake. I’m having so much fun with this baking therapy series and I’m looking forward to sharing many more baking videos with you all in the future.I hope you enjoy the recipe and have fun watching! See you all next

Happy baking!

Print Pin

Italian Cream Cheese Cake

This cake was so good.

Course Dessert

Cuisine American, Italian

Keyword Cake, Cream Cheese, Pecan

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 16 Servings

Author Taste of Home

Cost Per slice: $1.11 or Per Cake:$17.80

Ingredients

• 1/2 cup butter softened
• 1/2 cup shortening
• 2 cups sugar
• 5 large eggs separated, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1-1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

Directions

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans.
• In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans.
• Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

Print Pin

Italian Cream Cheese Cake: Frosting

This frosting was a thing of dreams.

Course Dessert

Cuisine American

Keyword Cream Cheese, Frosting, Taste of Home

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1 Cake

Author Taste of Home

Ingredients

• 11 ounces cream cheese softened
• 3/4 cup butter softened
• 6 cups confectioners’ sugar
• 1-1/2 teaspoons vanilla extract
• 3/4 cup chopped pecans

Directions

• beat cream cheese and butter until smooth.
• Beat in confectioners’ sugar and vanilla until fluffy.
• Stir in pecans.
• Spread frosting between layers and over top and side of cake.
• Store cake in the refrigerator.