Italian Cream Cake
From caramia 16 years ago
- 35 minutes to make
- Serves 8
This cake is not only delicious its irresistible.
Ingredients
- 1 cup buttermilk shopping list
- 1 teaspoon baking soda shopping list
- 1/2 cup butter shopping list
- 1/2 cup shortening shopping list
- 2 cups white sugar shopping list
- 5 eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup flaked coconut shopping list
- 1 teaspoon baking powder shopping list
- 2 cups all-purpose flour shopping list
- Frosting: shopping list
- 8 ounces cream cheese shopping list
- 1/2 cup butter shopping list
- 1 teaspoon vanilla extract shopping list
- 4 cups confectioners' sugar shopping list
- 2 tablespoons light cream shopping list
- 1/2 cup chopped walnuts shopping list
- 1 cup flaked coconut shopping list
How to make it
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
- 2. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
- 3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- 4. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
The Rating
Reviewed by 4 people-
I adore Italian Cream Cake.... this is a great recipe.... I finally got all the recipes you sent to me on document now so have saved them... Again thank you.....will let you know as I try them...
zena824
in Somewhere, USA loved it
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Thank you for posting this recipe, will make it possibly for the holidays. It's a 5.
henrie
in Savannah loved it
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Thank you for this recipe, I am going to make it to take to a friend's tonight for dinner--one who is especially 'fussy' about food. Can't wait to try it.
yomomma
in Danvers loved it
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