aunt lillian's italian cream cake

Vicky_McLain avatar
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.

serves This is a three layer round cake. Servings depend on how big of a slice everyone wants!
cook time 30 Min
method Bake

Ingredients For aunt lillian's italian cream cake

  • 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
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How To Make aunt lillian's italian cream cake

  • 1
    Mix baking soda and buttermilk. Let stand.
  • 2
    Cream 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.
  • 3
    Separately beat the five egg whites until stiff and fold into batter.
  • 4
    Add nuts and coconut, stirring gently.
  • 5
    Bake in three greased and floured 9" pans at 325 degrees for 25 minutes, or until done. Let cool.
  • 6
    ICING Beat cream cheese and butter until light. Add remaining ingredients and continue to whip until mixed.

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