1000.00 italian cream cake

★★★★★ 2 Reviews
lolagurl75 avatar
By Laura Davis
from Rusk, TX

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!

★★★★★ 2 Reviews
serves 10-12
prep time 30 Min
cook time 30 Min

Ingredients For 1000.00 italian cream cake

  • 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 lg
    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

  • 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.

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