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italian cream cake

(8 ratings)
kimijo avatar
Recipe by
Kimi Gaines
@kimijo
orlando, FL

I have had this recipe sitting in my "to make" file. I have never had Italian Cream Cake...but I am making this very soon!!

►
(8 ratings)
yield 24 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For italian cream cake

  • 1 c
    buttermilk
  • 1 tsp
    baking soda
  • 5
    eggs separated
  • 2 c
    granulated sugar
  • 1/2 c
    butter, softened
  • 1/2 c
    vegetable shortening
  • 2 c
    all-purpose flour
  • 1 tsp
    vanilla extract
  • 3 oz
    can of sweetened coconut
  • FROSTING
  • 12 oz
    cream cheese, softened
  • 6 Tbsp
    butter, softened
  • 24 oz
    powdered sugar
  • 1 1/2 tsp
    vanilla extract
  • 3/4 c
    chopped pecans, toasted if desired

How To Make italian cream cake

  • 1
    Preheat oven to 350F. Grease three 9-inch cake pans.
  • 2
    To prepare cake, combine buttermilk and baking soda; mix well. Beat egg whites with a mixer at high speed until stiff.
  • 3
    Combine sugar, butter and shortening; beat with a mixer at medium speed until light. Add egg yolks, one at a time, beating well. Add buttermilk mixture alternately with flour. Stir in vanilla. fold in egg whites. Stir in coconut. Pour into pans.
  • 4
    Bake 18-20 minutes, until a wooden pick comes out clean. Cool in pans on a wire rack for 10 minutes. Remove pans and cool completely on wire rack.
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