Italian Cream Cake — LizeeAngel
"A Southern Classic that’s far from Italian, but delicious in it’s own right. A deliciously light and airy buttermilk cake filled with pecans and coconut wrapped in a creamy, rich frosting of cream cheese, brown sugar, pecans and toasted coconut. It's a dessert dream come true!..."
INGREDIENTS
•
2 cups all-purpose flour (spoon & level method)
•
1 teaspoon baking soda
•
1/2 teaspoon salt
•
8 tablespoons, softened
•
1/2 cup vegetable shortening
•
2 cups sugar
•
1 1/2 teaspoons vanilla
•
5 eggs, separated
•
1 cup buttermilk
•
1 cup sweetened shredded coconut
•
1 cup chopped toasted pecans
•
8oz cream cheese, room temperature
•
4oz butter, room temperature
•
¾ cup brown sugar
•
¼ cup powdered sugar
•
½ cup chopped toasted pecans
•
½ cup toasted shredded sweetened coconut
•
1/4 tsp salt
Comments & Reviews
Just A Pinch Sweepstakes