italian creme bundt cake

★★★★★ 10
a recipe by
Yolanda Stewart
houston, TX

One of my favorites - Italian Creme Bundt cake made from scratch!!

Blue Ribbon Recipe

Make this Bundt cake the next time you need a special dessert. It has all the flavor of an Italian Creme Cake without all the work. The cake itself is airy, fluffy, and moist. We love how the coconut and walnuts flavor to the cake. The homemade frosting is very easy to work with. It's not stiff and full of buttery flavor. Once decorated, this Bundt cake tastes as good as it looks.

— The Test Kitchen @kitchencrew
★★★★★ 10
serves 10-12
prep time 45 Min
cook time 55 Min
method Bake

Ingredients For italian creme bundt cake

  • 2 c
    all-purpose flour
  • 2 c
  • 1 stick
  • 1/2 c
    shredded coconuts
  • 1 c
    finely chopped walnuts
  • 5
    egg whites [beat for stiff peaks]
  • 5
    egg yolks
  • 1 c
  • 1 1/2 tsp
  • 1 tsp
    baking soda
  • 1 Tbsp
    baking powder [optional]
  • 1 pkg
    cream cheese, 8 oz.
  • 1/2 c
    whipping cream
  • 1/2 c
    chopped nuts
  • 4 c
    powdered sugar
  • 1/2 c
    coconut, shredded

How To Make italian creme bundt cake

  • Creamed butter and sugar with vanilla extract.
    Pre-heat oven to 350 degrees. Cream butter with sugar. Add vanilla.
  • Separating the eggs.
    Separate the eggs.
  • Whipping the egg whites.
    Beat the whites until stiff peaks form; set aside.
  • Egg yolks, butter, and sugar creamed together.
    Cream the egg yolks, butter, and sugar. Set them aside.
  • Sifting dry ingredients.
    In a separate bowl combine dry ingredients: Sift flour, baking powder, and baking soda. [It doesn't call for baking powder but I like my cakes to stand high]
  • Adding milk to the batter along with dry ingredients.
    Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
  • Walnuts and coconut mixed into batter.
    Next mix in walnuts and coconut.
  • Folding in the egg whites.
    With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
  • Batter in greased Bundt pan.
    Spoon the batter into your greased Bundt pan making it as even as you can.
  • Baked cake cooling.
    Bake for about 60 minutes until the cake seems firm. Let it cool for 20 minutes.
  • Whipping cream cheese and whipped cream together.
    For the Icing, with a hand blender cream the cream cheese with the 1/2 cup of whipping cream.
  • Adding powdered sugar to the cream cheese mixture.
    Add powdered sugar. Blend.
  • Cake removed from the Bundt pan.
    Remove cake from Bundt pan.
  • Frosting piped onto the cake.
    Ice the cake.
  • Nuts and coconut sprinkled over the cake.
    Sprinkle coconut and top off with chopped walnuts. Again drizzle [I like that word] more icing on top of nuts and coconut.
  • Slice of Italian Creme Bundt Cake.
    Refrigerate the cake until you are going to slice and serve!

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