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Semi Naked Italian Cream Cake

A sweet but irresistible cake! Every bite of this Semi Naked Italian Cream Cake is filled with light and fluffy cake, stuffed with sweetened shredded coconut and chopped pecans, and decadent cream cheese frosting spread across each layer. SO. GOOD.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Desserts
Cuisine: Southern
Servings: 12 slices
Calories: 716kcal
Author: Traci



  • 1 cup unsalted butter
  • 2 cups sugar
  • 5 large eggs separated
  • 3 cups all purpose flour
  • 1 Tablespoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 cups pecans chopped
  • 1 cup sweetened coconut

Cream Cheese Frosting:

  • 1 cup heavy cream
  • 8 ounces cream cheese
  • 2 cups powdered sugar sifted
  • teaspoon salt
  • 1 teaspoon vanilla


For the Cake:

  • Preheat oven to 350 degrees.
  • Spray 3 8-inch round cake pans with non-stick baking spray. Set aside.
  • In a medium bowl, sift flour, baking powder, baking soda, and salt together. Set aside
  • In the bowl of an electric mixer, cream butter and sugar.
  • Add egg yolks, one at a time, beating well after each addition.
  • Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Stir in vanilla.
  • Add pecans and coconut.
  • Set aside.
  • Beat egg whites, until stiff peaks form.
  • Fold egg whites into cake batter.
  • Spoon evenly into prepared pans.
  • Bake for 20-25 minutes, until cake tests done.
  • Cool in pans before turning out.

For the Frosting:

  • Cut cream cheese in 1-inch cubes and set aside.
  • Beat heavy cream to stiff peaks.
  • Beat cream cheese in, one cube at a time.
  • Add salt.
  • Mix in powdered sugar.
  • Stir in vanilla.


  • If you freeze the cake layers before frosting, you will have less crumbs!
  • The amount of frosting you use is totally up to you.
  • Use an off-set spatula to get the best results.
  • You can put the cream cheese frosting in the fridge and it won't harden. It will stay spreadable.
  • This cake lasts for about 4-7 days covered on the counter at room temperature.
  • Make sure to use sweetened coconut!
  • If you have a food processor, you can use that to quickly chop the pecans.


Serving: 1slice | Calories: 716kcal | Carbohydrates: 83g | Protein: 9g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 16g | Cholesterol: 160mg | Sodium: 534mg | Fiber: 2g | Sugar: 57g