Italian Cream Cake Recipe

Name: Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. coconut; 1 pkg. pecans; 8 oz. cream cheese; 2 lb. powdered sugar; 1 c. buttermilk; 1 stick butter; 2 c. sugar; 2 c. flour; 5 eggs (small); 1 pkg. coconut; 1 pkg. pecans; 8 oz. cream cheese; 1 lb. powdered sugar

Servings: persons

1 pkg. coconut
1 pkg. pecans
8 oz. cream cheese
2 lb. powdered sugar
1 c. buttermilk
1 stick butter
2 c. sugar
2 c. flour
5 eggs (small)
1 pkg. coconut
1 pkg. pecans
8 oz. cream cheese
1 lb. powdered sugar

1
Line two 9 x 1 1/2-inch round baking pans with foil.
2
Combine flour, baking powder and salt in an egg mixer bowl.
3
Beat eggs on high speed of electric mixer for 4 minutes or until thick and lemon colored.
4
Gradually add the 1 1/2 cups of sugar and beat 4 minutes.
5
Add dry ingredients to egg mixture, beating on low speed just until combined.
6
Heat the buttermilk and butter just until butter melts.
7
Add milk mixture, beating on low speed until combined.
8
Pour into pans.
9
Bake in a 350u00b0 oven for 25 to 30 minutes.
10
Cool completely.
11
Remove from pans.
12
Cut layers in half horizontally for a total of 4 layers.

4108

kcal

Calories

196

Fat

572

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pkg. coconut, 1 pkg. pecans, 8 oz. cream cheese, 2 lb. powdered sugar, and more.

Yes, Italian Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Cream Cake

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