1000.00 Italian Cream Cake

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 votes

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

How to Make 1000.00 Italian Cream Cake

Step-by-Step

1Preheat 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.
2Combine 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.
3Pour 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.