italian cream cake
I had never tried Italian Cream Cake until a lady in our church in Florida made one. Oh my goodness, it was absolutely delicious! For those of you who like to make your cakes from scratch, and you love coconut and pecans, this cake is heavenly!!! I've included the Cream Cheese Frosting recipe as well.
prep time
30 Min
cook time
45 Min
method
---
yield
Ingredients
- ITALIAN CREAM CAKE
- 1/2 cup butter
- 1/2 cup canola oil
- 2 cups sugar
- 5 - eggs, separated
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups flour
- 1 teaspoon vanilla
- 1 cup baker's coconut
- 1/2 cup chopped pecans
- CREAM CHEESE FROSTING FOR ITALIAN CREAM CAKE
- 8 ounces cream cheese
- 1/2 cup butter, softened
- 1 box domino's confectioner's sugar (4 cups)
- 1 teaspoon vanilla
- 1/2 cup finely chopped pecans
How To Make italian cream cake
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Step 1(Italian Cream Cake Directions) Cream butter, oil, and sugar. Add egg yolks, one at a time. Stir baking soda into buttermilk. Add small amount of flour to batter, beating on medium speed, alternating with buttermilk mixture. Add vanilla, coconut, and pecans. Beat egg whites in separate bowl until stiff and fold into cake. Pour into greased and floured 9X13 pan or two 8 or 9 inch layer pans. Bake at 45 minutes or less at 325. (Cake is done when you insert cake tester, or toothpick, and it comes out clean).
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Step 2(Italian Cake Cream Cheese Frosting Directions) Beat cream cheese and butter. Add sugar and vanilla and mix well. Add pecans. Spread on cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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