Italian Cream Cake
This Italian Cream Cake features layers of moist cake topped with rich cream cheese frosting, garnished with coconut and pecans.
Equipment
- Mixing bowls
- baking pans
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
- ½ cup chopped pecans or walnuts
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (for garnish)
- ½ cup shredded coconut (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your baking pans.
- In a mixing bowl, combine the flour, baking soda, and salt.
- In another bowl, beat the butter, vegetable oil, and sugar until creamy. Add egg yolks, vanilla, and buttermilk. Mix well.
- Gradually add the dry ingredients to the wet mixture. Fold in the coconut and nuts.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.
- Pour the batter into prepared pans and bake for 30 minutes or until a toothpick comes out clean.
- Let the cakes cool completely before frosting.
- For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
- Once the cakes are cool, frost with cream cheese frosting and garnish with pecans and coconut.
Notes
Store any leftovers in the refrigerator. This cake is best served chilled.