BEA'S ITALIAN CREAM CAKE

1
Bea L.

By
@BeachChic

I've been making this cake for so many years that I can't remember where the recipe came from. Most likely it was from a friend or a cookbook.

It's a beautiful cake and very delicious, too. It also freezes well.

Rating:

★★★★☆ 5 votes

Comments:
Method:
Bake

Ingredients

  • 1 stick
    butter, softened
  • 1/2 c
    shortening
  • 2 c
    granulated sugar
  • 5
    egg yolks
  • 1 c
    buttermilk
  • 1 1/2 tsp
    pure vanilla extract
  • 1 1/4 c
    flaked coconut
  • 2 c
    self-rising flour*
  • 1/2 c
    chopped pecans
  • 5
    egg whites, stiffly beaten
  • FROSTING:

  • 8 oz
    cream cheese, softened
  • 1 stick
    butter, softened
  • 16 oz
    powdered sugar
  • 1 tsp
    pure vanilla extract
  • 1/2 c
    chopped pecans

How to Make BEA'S ITALIAN CREAM CAKE

Step-by-Step

  1. TIPS: Leave butter and cream cheese out at room temperature for at least 4 hours. Also, leave eggs and buttermilk out for 30 minutes to an hour before starting cake. This insures better results.
  2. BUTTERMILK SUBSTITUTE: Put 1 Tablespoon of vinegar or lemon juice into measuring cup and finish filling with milk to equal the one cup of buttermilk. Stir vigoriously and let stand for 5 minutes.
  3. NOTE: You can use all purpose flour but make sure you put 1 teaspoon of baking soda in the buttermilk, stir well and let it stand for a few minutes. Also, use 1/2 teaspoon of salt with the flour.
  4. Preheat oven to 325. Grease and flour 3 cake pans. Seperate egg whites from yolks and beat the egg whites to a stiff peak.
  5. CAKE: Using an electric mixer cream butter, shortening and sugar until smooth and creamy. Add egg yolks, buttermilk and vanilla and mix thoroughly until well blended. Add in coconut then the flour and mix thoroughly using a spoon. Now add in the nuts and combine well. Last, "fold" in the egg whites.
  6. Pour equally into three prepared cake pans and bake @ 325 for approximately 25-30 minutes. Check them at 25 minutes. They're done when tested with a toothpick. Cool in pans for 10 minutes then turn out and cool completely.
  7. FROSTING: Using an electric mixer, cream together the cream cheese and butter. Gradually add in the powdered sugar and mix until smooth and creamy. Now using a spoon, stir in the vanilla and combine well. Fold in the nuts and blend well. Frost between layers, sides and top of cake. Keep in a cool place.

Printable Recipe Card

About BEA'S ITALIAN CREAM CAKE

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



Show 37 Comments & Reviews

15 Breakfast Recipes You Need in Your Recipe Box

15 Breakfast Recipes You Need in Your Recipe Box


Melt-in-your-mouth apple donuts, ooey gooey cinnamon rolls, coffee cakes bursting with blueberry and cheesy breakfast casseroles, we’re drooling for these breakfast recipes. Getting the family to wake up is hard unless you have these recipes in your arsenal. Once the delicious smells reach their noses, the whole family will come running to the kitchen. Whether […]

26 Treasured Old-School Recipes

26 Treasured Old-School Recipes


What’s old is new again! While experimenting in the kitchen is fun, there is something about old-school, tried and true recipes that have our heart. Old-fashioned recipes have the ability to transport our taste buds to simpler times. From pound cake to banana pudding, biscuits to clam chowder, they’re made with simple ingredients and always […]

Recipes That Use Rotisserie Chicken

Recipes That Use Rotisserie Chicken


Need a shortcut to get a weeknight dinner ASAP? Substituting rotisserie chicken in a recipe is the perfect way to save time and effort. Instead of fretting about dinner, these flavorful gems of rotisserie greatness are every parent’s secret weapon to make meals stress-free. Not only is rotisserie chicken a healthier quick-dinner option, but it […]