Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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cakes, desserts

Italian Cream Cake

Mom's Black Book

Servings: 20

Preparation Time: 15 minutes
Start to Finish Time: 40 minutes


  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 1/2 ounces coconut flakes, canned
  • 1 cup chopped pecans
  • Cream Cheese Frosting


  1. Preheat oven to350, grease and flour 3 9-inch round cake pans.
  2. Beat butter and shortening in a large mixing bowl at medium speed with an electric mixer.
  3. Gradually add sugar, beating well.
  4. Add eggs, one at a time, beating after each addition.
  5. Combine flour and soda, add to creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix after each addition.
  6. Stir in vanilla, coconut and pecans.
    Pour batter into 3 greased and floured 9-inch round cake pans.
  7. Bake at 350 °F for 20 to 25 minutes or until a wooden pick inserted into the center comes out clean.
  8. Cool in the pan 10 minutes. Remove from the pan and let cool completely on wire racks.
  9. Frost with Cream Cheese Frosting

Per Serving (excluding unknown items): 530 Calories; 25g Fat (42.2% calories from fat); 5g Protein; 73g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 200mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 4 Other Carbohydrates.

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