After I made this amazing Italian cream cake, I allowed it to completely cool before frosting. Once it was ready, I enjoyed my first bite. What a memorable moment! This cake is simply divine. My sister wasn’t lying when she said this italian cream cake was the star of the dessert table. Yummo!
Check out what my pals over at Divas Can Cook had to say about this recipe:
You can ALWAYS find an Italian cream cake at my family holiday shindigs. I think everyone in my family has my grandma Barb’s highly requested Italian Cream cake recipe (and now so do you, welcome to the family!) so it really doesn’t matter who brings it. This recipe is fail-proof and always comes out tasting fabulous!
Yes, yes, and yes! This Italian cream cake is a wonderful treat to indulge in at any time of the year for any reason whatsoever.
Ingredients
CAKE
½ cup butter-flavored shortening
½ cup butter, softened
2 cups white sugar
5 eggs, separated (room temperature)
3 teaspoons real vanilla extract
2 cups cake flour
1½ teaspoons baking soda
1 cup real buttermilk, (room temperature)
1½ cup finely shredded sweetened coconut flakes
FROSTING
16 oz cream cheese, room tempt.
½ cup butter, softened
4 cups confectioners sugar
2 teaspoons vanilla
1½ cups finely shredded sweetened coconut
1½ cups pecans pieces
Instructions
Preheat oven to 325.
Grease and flour three 9-inch round cake pans. Set aside.
In a large bowl cream together shortening, butter and sugar.
Add egg yolks one at a time, beating well after each addition.
In a separate bowl combine flour and baking soda.
Alternate adding the buttermilk and flour into the sugar mixture. Starting and ending with the buttermilk. Be sure to mix well after each addition.
Stir in vanilla.
In a separate bowl, beat egg whites until stiff peaks form.
Fold egg whites into batter.
Stir in coconuts and pecans.
Pour batter into prepared pans and bake for 25-27 minutes.
Remove from oven and let cakes sit in pans for 5 minutes before removing from pans and placing on a cooling rack to finish cooling.
Make the frosting by creaming together cream cheese, butter, vanilla and confectioners sugar.
Stir in coconut and pecans.
Frost & decorate cooled cake layers as desired (see video to see how I frost and decorated)
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Enjoy this cake with a cup of strong coffee.
Thank you to Divas Can Cook for this great recipe.
