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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1For Cake:
(With electric mixer, beat egg whites until stiff and set a side.)

2Cream butter and shortening with mixer, add sugar and beat well then add your egg yolks and beat.

3Sift flour and baking soda together and add alternately with buttermilk, add vanilla,coconut and pecans

4Last 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.

5FROSTING:
Cream, cheese and butter, add powder sugar,vanilla and mix. Frost cake and add coconut on top.

6TIP: 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