Mango’s Italian Cream Cake

by Jessica on September 14, 2011

Mango's Italian Cream Cake |

September 12: Momma G’s birthday. When I was younger, we would always march next door to Mango’s house for dinner. She’d serve several courses (all chosen by Momma, of course), which included her famous Italian Cream Cake as dessert.

I’m not a big fan of shredded coconut, but I know that Momma absolutely loves this cake. And since Mango is a few hundred miles away, I decided to bring back the tradition and put this cake together for her this past Monday night. We shared it with family and good friends after a (fitting) Italian pasta dinner.

Momma & Me - 1986

Momma & Me, circa 1986

If I had a say in who my mom would turn out to be, I couldn’t have chosen a more perfect person. You are everything and more to me… my best friend, my partner-in-crime and quite possibly, my soul mate. Happy Birthday, Momma – I love you more than you’ll ever know!!

Mango's Italian Cream Cake |

Mango’s Italian Cream Cake & Cream Cheese Frosting
Source: My paternal grandmother, Edna Marie (aka Mango)

8 tbsp unsalted butter, softened
1/2 c shortening
2 c sugar
5 egg yolks
2 c all-purpose flour
1 tsp baking soda
1 c buttermilk
1 tsp pure vanilla extract
1 (3-1/2 oz) can Angel Flake coconut
2 c chopped pecans, divided
5 egg whites, stiffly beaten
Cream Cheese Frosting (recipe below)

Preheat oven to 350 degrees F. Cream the butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda, then add to creamed mixture alternately with the buttermilk. Stir in the vanilla extract, then add the coconut and 1 cup of the chopped pecans. Carefully fold in the beaten egg whites.

Pour batter into three greased and floured 8″ cake pans or two 9″ cake pans. Bake for 25 minutes or until cake tests done. Cool completely, then frost with cream cheese frosting.

Mango's Italian Cream Cake |

Cream Cheese Frosting

2 (8 oz) pkg cream cheese, at room temperature
8 tbsp unsalted butter, at room temperature
1-1/2 tsp pure vanilla extract
1 (16 oz) box Confectioners’ sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, butter and vanilla extract on low speed. Add the confectioners’ sugar and mix until smooth. Spread between layers, on top and sides of cake. Sprinkle top with remaining cup of pecans and serve.

Mango's Italian Cream Cake |


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{ 6 comments… read them below or add one }

1 Tina@flourtrader September 14, 2011 at 2:57 pm

Your mother does have wonderful taste-happy birthday to Momma G! The cake does look wonderful and it has been way too long since I have had a cake of this type. I like the texture as well as the big pieces of nuts, so I have saved it. Great post Buzz buzz.


2 Caitlin @ Cake with Love September 14, 2011 at 4:01 pm

Wow this looks heavenly!!! my mouth is watering and my eyes are wide open!!! I love coconu and pecans very much, I am planning on making this!


3 Eliana September 15, 2011 at 12:00 pm

Everything about this cake looks perfect to me – from the coconut, to the pecans to the cream cheese frosting.


4 Rose September 16, 2011 at 10:54 am

Well I was getting ready to click the “comment” button on your Cinnamon Crunch Chicken post when my eye caught that beautiful cake! My goodness it looks delicious! And cream cheese frosting is my absolute favorite, I think I could just eat it by the spoonful and be happy.


5 Megan September 16, 2011 at 1:47 pm

I NEED this cake! It looks amazing! Thanks so much for sharing!


6 Shea September 17, 2011 at 1:15 pm

I just found your blog through the Bon Bon Rose Girls, and I’m so glad I did! This cake (and your other recipes I’ve been browsing) looks delicious!


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