1000.00 Italian Cream Cake

Recipe Rating:
 2 Ratings
Serves: 10-12
Prep Time:
Cook Time:


1 c buttermilk
1 tsp baking soda
2 c sugar
1 c vegetable oil
4 eggs
1 1/2 tsp vanilla
2 c all purpose flour
1 large package coconut
2 c pecans, chopped
1 Tbsp butter
8 oz softened cream cheese
1/2 c butter, soft
4 c powdered sugar
1 tsp vanilla

The Cook

Laura Davis Recipe
Cooked to Perfection
Rusk, TX (pop. 5,551)
Member Since Mar 2010
Laura's notes for this recipe:
This is one of my top 5 cakes. I can make it and take to any pot luck and come home with an empty plate everytime! The toasted coconut in this cake really sets it off!
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Preheat oven to 350. Grease 2 9 in cake pans, set aside. In large pan on med heat, add in 1 Tbsp butter along with coconut and pecans. Toast till golden. Remove from heat and cool.
Combine soda and buttermilk, and let stand a few minutes.

In a large bowl,Combine oil and eggs, and sugar, mix well, Mix buttermilk mixture alternately with flour into mixture. Stir in 1 teaspoon vanilla. When mixture is mixed well...do not over mix. Add in 1/2 of toasted coconut and pecan mixture, reserving the rest for the frosting.
Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in remaining pecans and coconut,I reserve a small amout to decorate the top. Frost and fill cooled cake with cream cheese frosting.

About this Recipe


1-5 of 10 comments

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user Susan Feliciano frenchtutor - May 2, 2012
Laura, curious to know the history behind the name "1000.00" ! :)
user Karla Everett Karla59 - May 2, 2012
Karla Everett [Karla59] has shared this recipe with discussion group:
user Laura Davis lolagurl75 - May 2, 2012
Susan....no history. But it taste like a 1000.00 lol
user Susan Feliciano frenchtutor - May 2, 2012
I love Italian Cream cake, so I'll have to try this one. Great recipe!

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