Italian Cream Cake

READY IN: 1hr 25mins
Recipe by ratherbeswimmin

Southern Living; a classic

Top Review by Lutie

Definitely double the icing recipe (except the nuts... doubling with the nuts makes it way too gritty!) This was delicious and so addictive. Although it was not noted in the recipe, I kept my cake in the refrigerator due to the cream cheese icing. It was smooth and creamy, even when it was cold, and did not dry out. This was almost as easy as opening up a cake mix, except the taste is so much better. Make sure you have the egg whites at room temperature before you whip them.

Ingredients Nutrition

Directions

  1. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
  2. Add egg yolks, one at a time, beating until well blended after each addition.
  3. Add vanilla; beat until blended.
  4. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
  5. Beat at low speed until blended after each addition.
  6. Stir in coconut.
  7. Beat egg whites until stiff peaks form; fold into batter.
  8. Pour batter into three greased and floured 9-inch round baking cakepans.
  9. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
  10. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
  11. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
  12. Nutty Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy.
  13. Add sugar, beating at low speed until blended.
  14. Beat at high speed until smooth; stir in pecans.

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