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 c. butter flavored shortening; 1 c. chopped nuts; 2 c. flour (sifted 2 times); 1 tsp. soda; 1 c. buttermilk; 1/2 c. margarine; 1 tsp. coconut flavoring; 3 1/2 oz. can coconut; 2 c. sugar; 5 eggs; 1 tsp. vanilla; 1 tsp. coconut extract; 8 oz. cream cheese; 1 lb. powdered sugar

Servings: persons

1 c. butter flavored shortening
1 c. chopped nuts
2 c. flour (sifted 2 times)
1 tsp. soda
1 c. buttermilk
1/2 c. margarine
1 tsp. coconut flavoring
3 1/2 oz. can coconut
2 c. sugar
5 eggs
1 tsp. vanilla
1 tsp. coconut extract
8 oz. cream cheese
1 lb. powdered sugar

1
Separate eggs and beat whites until stiff.
2
Set aside.
3
Cream shortening and add sugar.
4
Add egg yolks, beating well.
5
Dissolve soda in buttermilk.
6
Add alternately with flour.
7
Beat well.
8
Add coconut, nuts and extracts.
9
Fold in stiffly beaten egg whites. Divide batter into three 9-inch cake pans.
10
Bake in 350u00b0 oven for 25 minutes or until done.

2577

kcal

Calories

130

Fat

329

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 14 ingredients. The key ingredients include: 1 c. butter flavored shortening, 1 c. chopped nuts, 2 c. flour (sifted 2 times), 1 tsp. soda, 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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