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Italian Cream Cake

Carrie won 1st place at the Angelina Youth Fair with this recipe. She garnished it with fresh pansies!
Course Dessert
Cuisine American
Keyword cake, coconut, cream cheese, pecans

Equipment

  • 3 9" round pans
  • stand mixer

Ingredients

  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 stick margarine/ butter
  • 1 cup buttermilk
  • 2 cup shortening
  • 2 cups coconut
  • 5 eggs
  • 1 cup pecans chopped
  • 2 cups flour
  • 1 teaspoon vanilla

Cream Cheese Icing- from The Culinary Institute, Baking and Pastry Book, Page 422

  • 2 8 ounce packages cream cheese
  • 2 sticks butter
  • 8 ounces powdered sugar
  • 1 tablespoon vanilla

Instructions

  • Cream sugar, butter, and shortening. Beat in egg yolks one at a time. Combine flour and soda. Add flour mixture and buttermilk alternately to creamed mixture .
  • In a separate bowl, beat egg whites until stiff. Fold egg whites and vanilla into batter. Stir in coconut and pecans. Bake in three layers at 350 degree F for 25 minutes.
  • Frost layers with Cream Cheese Icing.

Notes

Cream Cheese Icing
  • 2- 8 ounce pkg cream cheese
  • 1 lb. powdered sugar
  • 2 sticks butter
  • 1 tablespoon vanilla
1. Blend the cream cheese in an electric mixer fitted with a paddle attachment on low speed until smooth.
2. Add the butter, in stages, and blend well.  Add the confectioners'  sugar and blend on low speed until fully incorporated.  Beat on high speed until light and fluffy, about 5 minutes.  Blend in the vanilla.