1000.00 Italian Cream Cake

Laura Davis

By
@lolagurl75

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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Comments:

Serves:

10-12

Prep:

30 Min

Cook:

30 Min

Ingredients

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

FROSTING

8 oz
softened cream cheese
1/2 c
butter, soft
4 c
powdered sugar
1 tsp
vanilla

Directions Step-By-Step

1
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.
2
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.
3
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

Course/Dish: Cakes