Italian Cream Cake Recipe

Name: Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. margarine; 2 c. sugar; 2 c. flour; 1 c. buttermilk; 1 small can flaked coconut; 1/2 c. vegetable shortening; 5 eggs, separated; 1 tsp. soda; 1 tsp. vanilla; 1 c. nuts, chopped

Servings: persons

1
In a bowl, cream together margarine and shortening. Add sugar and beat until smooth.
2
Add egg yolks and beat well.
3
Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla.
4
Add coconut and chopped nuts.
5
Fold in stiffly beaten egg whites.
6
Pour batter into 3 greased and floured 8-inch cake pans.
7
Bake in a preheated 350u00b0 oven for 25 minutes. Frost layers and top with a cream cheese frosting.

1514

kcal

Calories

Fat

213

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 10 ingredients. The key ingredients include: 1/2 c. margarine, 2 c. sugar, 2 c. flour, 1 c. buttermilk, 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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