5 Cake Recipes That Will Have Your Crying Tears Of Joy

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!

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

Instructions

1. Preheat oven to 350˚F. Grease a 9×13 pan by spraying with cooking spray and set aside.
2. In large mixing bowl, use an electric mixer to cream together shortening, butter, and sugar until light and fluffy. Add eggs and beat well until smooth, scraping sides as needed, about two minutes.
3. In separate small bowl, stir together flour and baking soda. Add flour mixture and buttermilk to the egg mixture and mix until well blended and completely smooth, about two more minutes. Add in coconut and vanilla and mix until well incorporated.
4. Pour into prepared pan. Bake at 350 for 40-45 minutes or until toothpick inserted in center comes out clean.

To make icing

1. Place cream cheese and butter in mixing bowl and beat with an electric mixer until fluffy. Add flavorings and about half of sugar and mix again, scraping down sides as needed, until sugar is well incorporated. Add remaining sugar and mix until a nice fluffy icing is formed, again scraping down sides as needed, about one to two minutes. Mix in pecans. Ice cooled cake.
2. Store this cake, well-covered, in the refrigerator for up to a week or at room temp for up to two days.

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Quick Tip: Enjoy this cake with a scoop of your favorite ice cream!