Italian Cream Cake

Rhonda Huffaker

By
@Rhonda_Huffaker

This recipe has been in my family for years. My mother gave it to me and I believe she got it from one of my aunts.


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Rating:

Comments:

Serves:

12 or more

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

CAKE:

1 stick
butter
1/2 c
shortening
2 c
sugar
5
egg yolks, reserve whites
2 c
sifted flour
1 tsp
baking soda
1 c
buttermilk
1 tsp
vanilla
3/4 c
coconut
1 c
chopped pecans

FROSTING:

8 oz
cream cheese
1/2 stick
butter
1 box
sifted powdered sugar
1 tsp
vanilla

Directions Step-By-Step

1
For Cake:
(With electric mixer, beat egg whites until stiff and set a side.)
2
Cream butter and shortening with mixer, add sugar and beat well then add your egg yolks and beat.
3
Sift flour and baking soda together and add alternately with buttermilk, add vanilla,coconut and pecans
4
Last fold in beaten egg whites. Pour into 3 greased 8" or 9" round pans. Bake at 350 degrees for 25 to 30 min. or until done. Temps may vary.
5
FROSTING:
Cream, cheese and butter, add powder sugar,vanilla and mix. Frost cake and add coconut on top.
6
TIP: I add a little bit of coconut and chopped pecans to each layer of the cake and sprinkle a little on top.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American