Italian Cream Cake Recipe

Name: Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. white sugar; 1 Tbsp. vanilla; 1/2 tsp. salt; 1 c. shortening; 1 c. buttermilk; 2 c. coconut; 1 stick butter; 2 c. sifted plain flour; 2 c. chopped pecans; 5 eggs, separated; 1 tsp. soda

Servings: persons

2 c. white sugar
1 Tbsp. vanilla
1/2 tsp. salt
1 c. shortening
1 c. buttermilk
2 c. coconut
1 stick butter
2 c. sifted plain flour
2 c. chopped pecans
5 eggs, separated
1 tsp. soda

1
Cream sugar and shortening together well.
2
Add butter and beat until fluffy.
3
Add egg yolks, one at a time, beating after each. Add vanilla and buttermilk alternately with flour, soda and salt, which have been sifted together.
4
Mix well.
5
Add coconut and pecans.
6
Fold in beaten egg whites.
7
Pour into 3 greased and floured layer cake pans.
8
Bake at 350u00b0 for 30 minutes.
9
Cool and frost with Cream Cheese Frosting.

2553

kcal

Calories

172

Fat

231

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 11 ingredients. The key ingredients include: 2 c. white sugar, 1 Tbsp. vanilla, 1/2 tsp. salt, 1 c. shortening, 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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