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 36 Comments & Reviews

31 Reasons Why There's Always Room For Dessert Recipe

31 Reasons Why There's Always Room for Dessert

Kitchen Crew @JustaPinch

We all know that we have a second stomach. The one that magically appears just when we think we can't eat another bite and then get a glimpse at dessert....

12 Heavenly Pound Cake Recipes

12 Heavenly Pound Cake Recipes

Kitchen Crew @JustaPinch

We love us some pound cakes, the mouth-watering amazingness is always worth the extra time on the treadmill. Here are some of our favorites!

Mama Seward's Strawberry Cake Recipe

Mama Seward's Strawberry Cake

Kitchen Crew @JustaPinch

The absolute best strawberry cake recipe ever! Everyone loves this easy strawberry cake made with fresh strawberries - so moist and so mouth-watering delicious, this will be your new go-to...