Italian Cream Cake
A classic Southern dessert with layers of coconut-pecan cake and tangy cream cheese frosting. Perfect for celebrations!
Ingredients
- For the Cake:
- - ½ cup unsalted butter softened
- - ½ cup shortening
- - 2 cups granulated sugar
- - 5 large eggs separated
- - 1 tbsp pure vanilla extract
- - 2 cups all-purpose flour
- - 1 tsp baking soda
- - 1 cup buttermilk
- - 1 cup flaked coconut
- - 1 cup chopped pecans toasted
- For the Frosting:
- - 8 oz cream cheese softened
- - ½ cup unsalted butter softened
- - 1 tsp pure vanilla extract
- - 4 cups powdered sugar
- - Optional: Extra pecans and coconut for garnish
Instructions
- Preheat oven to 350°F. Grease and flour three 9-inch round pans.
- Cream butter and shortening, then beat in sugar and egg yolks. Add vanilla.
- Alternate adding dry ingredients and buttermilk. Stir in coconut and pecans.
- Fold in stiffly beaten egg whites. Divide batter into pans and bake for 25–30 minutes. Cool completely.
- Make frosting: Beat cream cheese, butter, and vanilla. Gradually mix in powdered sugar.
- Assemble cake layers with frosting, then garnish with pecans and coconut.
Notes
- Toast pecans for enhanced flavor.
- Store frosted cake in the refrigerator for up to 5 days.
- Store frosted cake in the refrigerator for up to 5 days.