1000.00 Italian Cream Cake

Name: 1000.00 Italian Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10-12
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

By Laura Davis
@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!

Rating:

★★★★★ 2 votes5

Comments:

10 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
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How to Make 1000.00 Italian Cream Cake

Step-by-Step

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.
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.
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.

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