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 cup softened butter; 1/2 cup shortening; 2 cups sugar; 5 eggs, separated; 2 cups cake flour; 1 teaspoon baking soda; 1 cup buttermilk; 2 teaspoons vanilla; 1 cup coconut; 1 cup pecans, toasted and chopped*; Icing:; 2 1-lb. boxes powdered sugar; 2 8-oz. package cream cheese, softened; 1/2 cup butter, softened; 2 teaspoons vanilla; 1-1/2 cups pecans, toasted and chopped*; 1 cup coconut

Servings: persons

1/2 cup softened butter
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
2 teaspoons vanilla
1 cup coconut
1 cup pecans, toasted and chopped*
Icing:
2 1-lb. boxes powdered sugar
2 8-oz. package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
1-1/2 cups pecans, toasted and chopped*
1 cup coconut

1
Cake:
2
Cream butter and shortening, add sugar and cream until light and fluffy. Add egg yolks one at a time, beating well after each addition. Sift together flour and baking soda. Add to sugar mixture. Beat at low speed; add buttermilk while beating. Stir in vanilla, coconut and pecans. Beat egg whites until stiff and fold into batter. Bake in 3 greased and floured 9-inch cake pans at 325a for 25 minutes. Cool in pans for 10 minutes and then turn out on rack to cool completely. Layer and frost.
3
Icing:
4
Blend first 4 ingredients until smooth. Stir in pecans and coconut.
5
*To Toast Pecans: Melt 4 tablespoons butter and pour over pecans. Toss pecans until coated. Spread pecans in one layer on cookie sheet and place in 300a oven for 5 minutes. Stir pecans and return to oven for about 3 to 5 more minutes. Remove pecans and blot with paper towel to remove excess butter.

2338

kcal

Calories

160

Fat

208

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 17 ingredients. The key ingredients include: 1/2 cup softened butter, 1/2 cup shortening, 2 cups sugar, 5 eggs, separated, 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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