24 reviews · 60 minutes · Serves 16 · Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, Missouri
12 ingredients
Refrigerated
- 5 Eggs, large
Baking & Spices
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 6 cups Confectioners' sugar
- 1/2 cup Shortening
- 2 cups Sugar
- 2 1/2 tsp Vanilla
Nuts & Seeds
- 1 1/2 cups Coconut, sweetened
- 1 3/4 cup Pecan
Dairy
- 1 1/4 cup Butter
- 1 cup Buttermilk
- 11 oz Cream cheese
