Prep 45 mins
Cook 25 mins
I used to make an Italian Cream Cake prior to making this particular recipe for many years that I swore was the best. Well I was wrong, because since I had the good luck in finding this recipe I've no longer gone back to the older cake recipe. Found it in "Taste of the South" magazine some 5 - 6 years ago. It's one of Trisha Yearwood's family recipes that was featured. I'm not even sure if she's given it in her cooking TV show. I've added a couple of little changes that I believe gave it a couple of extra points. But anyway, this cake is unsurpassed perfection on a plate and one I know I will treasure for many years.
- 473.18 ml all-purpose flour
- 4.92 ml baking soda
- 118.29 ml unsalted butter
- 118.29 ml vegetable shortening
- 473.18 ml sugar
- 5 large eggs, separated
- 236.59 ml buttermilk, well shaken
- 4.92 ml vanilla extract
- 236.59 ml sweetened flaked coconut
- 118.29 ml chopped pecans
- 118.29 ml chopped pecans (for garnish if desired) or 118.29 ml toasted coconut (for garnish if desired)
ITALIAN CREAM FROSTING
- 226.79 g package cream cheese, at room temperature
- 59.16 ml butter, at room temperature
- 453.59 g box confectioners' sugar
- 9.85 ml vanilla extract
- 4.92 ml coconut extract
- Preheat oven to 350-degrees Fahrenheit.
- Grease and lightly flour three (9") round cake pans. Set aside.
- In a bowl, sift flour and soda together and set aside.
- Beat butter and shortening with sugar at medium speed with an electric mixer for approximately 5 minutes, or until fluffy. Add egg yolks one at a time, beating well after each addition. With the mixer on medium speed, add flour and buttermilk alternately, beginning and ending with buttermilk. Add vanilla, coconut, and pecans, and stir well to incorporate.
- In a separate bowl with clean beaters, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter, just until blended. Pour batter into prepared pans.
- Bake for 25 minutes. Test for doneness by touching the top of cake with your finger. Cake is done if it bounces back up. Cool layers on wire racks sprayed with cooking spray to prevent sticking.
- When cake has cooled completely. spread frosting between layers and on sides and top of cake. Garnish with pecans or coconut, if desired.
- ITALIAN CREAM FROSTING:.
- Beat cream cheese and butter at high speed with an electric mixer until fluffy. Reduce speed to medium and add sugar, vanilla and coconut extracts. Beat well until frosting is smooth.
Awesome! I could eat the cake without the frosting, it was that good! This was the 2nd Italian Cream Cake that I have made, and this was a super star with the pecans and coconut in the cake batter. If only I could convince DH to make it for me for my birthday! Made for Photo Tag.