Aunt Lillian's Italian Cream Cake

1
Vicky McLain

By
@Vicky_McLain

My Aunt Lillian gave me a small book of her favorite recipes when I got married. All were handwritten on 3x5 note cards. I cherish these recipes. Her Italian Crème Cake is one of my favorites!

To make a lighter version, use non-fat cream cheese and Land O Lakes light butter.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
This is a three layer round cake. Servings depend on how big of a slice everyone wants!
Cook:
30 Min
Method:
Bake

Ingredients

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1 c
buttermilk, fat free
1 tsp
baking soda
2 c
sugar
1/2 c
butter, salted
1/2 c
canola oil
5
eggs, separated
1 tsp
vanilla extract
1/2 c
pecan pieces
1 c
coconut flakes
2 c
all-purpose flour

ICING

12 oz
cream cheese
1 stick
butter, plus 2 tablespoons
1 tsp
vanilla extract
1 lb
powdered suger

How to Make Aunt Lillian's Italian Cream Cake

Step-by-Step

  • 1Mix baking soda and buttermilk. Let stand.
  • 2Cream together sugar, butter and canola oil. Add egg yolks one at a time, beating after each addition. Gradually add flour and buttermilk, alternating between each addition.
  • 3Separately beat the five egg whites until stiff and fold into batter.
  • 4Add nuts and coconut, stirring gently.
  • 5Bake in three greased and floured 9" pans at 325 degrees for 25 minutes, or until done.
    Let cool.
  • 6ICING
    Beat cream cheese and butter until light. Add remaining ingredients and continue to whip until mixed.

Printable Recipe Card

About Aunt Lillian's Italian Cream Cake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Italian
Other Tag: Heirloom




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