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Italian Cream Cake
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Brief Description
A delicious coconut flavored cake!
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Main Ingredient
Coconut
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Category: Cakes
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Mar 04, 2012
Number of Servings:
Ingredients:
- 1 cups - buttermilk
- 1 teaspoons - baking soda
- 5 - eggs separated
- 2 cups - sugar
- 1 sticks - butter or margarine
- 1/2 cups - shortening
- 2 cups - flour
- 1 teaspoons - vanilla
- 1 cups - finely chopped pecans
- 2 cups - coconut
- 8 ounces - cream cheese softened
- 1 sticks - butter
- 1 teaspoons - vanilla
- 4 cups - powdered sugar
- - coconut for toasting, for topping
Directions:
Combine baking soda and buttermilk and set aside.
Separate egg yolks from egg whites; beat egg whites in a large glass bowl until stiff and set aside.
Mix together sugar, butter, and shortening until fluffy. Add egg yolks one at a time, beating well after each one.
Add buttermilk (with baking soda) alternately with flour to the mixture; stir in vanilla.
Fold beaten egg whites into the batter; gently stir in the pecans and coconut.
Pour into three (greased and floured) round cake pans (8 or 9-inch pans). Bake at 325 F for 25-30 minutes or until lightly browned.
Let cool in pan on a cooling rack for 30 minutes before removing from pans. Allow to cool completely on cooling rack before frosting.
Frosting:
Mix cream cheese and butter with vanilla until smooth. Add powdered sugar 1 cup at a time until all is blended well. Refrigerate until ready to frost cake. Frost middles, top, and sides of cake.
In frying pan, toast coconut in a little butter (or toast coconut in oven on baking tray at 425 degrees F for about 5 minutes). Sprinkle toasted coconut on top of cake.
Alternatively, sprinkle more chopped pecans on top of cake, instead of the toasted coconut.
Store cake in fridge until ready to serve.
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