A cake is a perfect dessert to end any meal. However, you can eat it at breakfast or at any time of the day. There is a great variety of cakes, which can be prepared for some special occasions such as birthdays, weddings, Christmas or parties. Italian cakes are very popular throughout the world for their taste bud pampering taste. These incredibly delicious cream cakes are quite tempting. Classic Italian Cream Cake Ingredients

• 2 cups, all-purpose flour
• 1 cup, buttermilk
• ½ cup, butter
• 1 cup, flaked coconut
• 2 cups, white sugar
• ½ cup, shortening
• 5 eggs
• 1 teaspoon, baking soda
• 1 teaspoon, baking powder
• 4 cups, confectioner's sugar
• 8 ounces, cream cheese
• 1 cup, sweetened flaked coconut
• ½ cup, chopped walnuts
• 1 teaspoon, vanilla extract
• 2 tablespoons, light cream

Preparation Preheat the oven to 350 °F. Grease three round cake pans with butter. In a small bowl, dissolve baking soda in buttermilk and keep it aside. Mix together shortening, butte, and white sugar in a large bowl. Mix it well, until it becomes fluffy and light. Mix it in buttermilk mixture, eggs, 1 cup coconut, flour, 1 tsp vanilla and baking powder. Stir well to mix it properly. Pour the batter into the greased pans. Bake it in the preheated oven for about 30-35 minutes. When you insert a toothpick into the center of the cake, if it comes out clean, then the cake is baked well. Allow the cake to cool. Combine the ½ cup butter, cream cheese, confectioner's sugar, and 1 tsp vanilla in a medium-sized bowl. Beat it well until fluffy and light. Add a small quantity of cream to achieve the desired consistency. Add the chopped nuts and remaining flaked coconut. Spread it between the layers as well as on the top and side of the baked cake. Chocolate Italian Cream Cake Ingredients

• 2 cups, all-purpose flour
• 1 cup, buttermilk
• 5 eggs
• ½ cup, butter
• 1 cup, chopped pecans
• 1 cup, shredded coconut
• 2 cups, white sugar
• ½ cup, shortening
• ¼ cup, unsweetened cocoa powder
• 4 cups, sifted confectioner's sugar
• 1 teaspoon, vanilla extract
• 1 teaspoon, baking soda
• 1 cup, cream cheese

Preparation Preheat the oven to 325 °F. Grease and flour, three round cake pans. Separate the eggs. Mix together the sugar, shortening, and ½ cup butter. Then, add egg yolks, one at a time, beating after adding each yolk. Then, add 1 teaspoon vanilla extract. Sieve flour, soda, and ¼ cup cocoa together. Add alternatively with buttermilk to the creamed mixture. Add dry ingredients at the beginning and the end. Add 1 cup chopped pecans and coconut. Beat well the egg whites and add into the batter. Pour the batter into the prepared cake pans. Bake it at 325°F for about 25-30 minutes. Let the cake cool completely before frosting. Mix well together butter and cream cheese. Sieve ¼ cocoa and confectioner's sugar and mix it in the cheese and butter mixture. Add 1 cup pecans and 1 teaspoon vanilla to this mixture and mix well. White Chocolate Cream Cake The layers of this cake are made with whipped cream and white chocolate. It is flavored with an almond extract. The frosting is made from a white chocolate butter cream. Ingredients

• 2¼ cups, all-purpose flour
• 1 cup, heavy cream
• 3 squares (1 ounce) white chocolate, chopped
• 1½ cups, white sugar
• 3 eggs
• 2¼ teaspoons, baking powder
• 1 teaspoon, almond extract
• ½ teaspoon, salt

For frosting

• ¼ cup, butter (softened)
• 3½ cups, confectioner's sugar
• 3 squares white chocolate (chopped)
• ½ teaspoon, almond extract
• 4 tablespoons, water

Preparation Preheat the oven to 350 °F. Grease and flour two round pans. Melt 3 squares white chocolates over lightly simmering water in a double boiler. Stir it occasionally until melted. Keep it aside and cool till it is lukewarm. Mix together sugar, flour, salt, and baking powder in a small bowl and keep it aside. Whip heavy cream in a large chilled bowl, until stiff peaks form. Then, keep it aside. In a large bowl, beat eggs for about five minutes or until they become lemon colored and light. Add 1 teaspoon almond flavoring and melted white chocolate to it. Then fold in whipped cream and flour mixture, approximately ½ cup at a time. Pour the batter into greased cake pans. Bake in the preheated oven for about 35-40 minutes. Let it cool completely. Heat 3 ounces white baking chocolate over low heat in a large bowl. Keep stirring occasionally, until it melts. Let it cool. Combine together melted white chocolate, butter, confectioner's sugar, ½ teaspoon almond extract and water in a medium bowl. Beat it until it becomes smooth and attains a spreading consistency. Spread the frosting all over the cake.