Recipe
Italian Cream Cake
Ingredients:
2 Cups AP Flour
2 Cups Sugar
1 2/3 Cups Sweetened Shredded Coconut
1 Cup Buttermilk
½ Cup Shortening
½ Cup Butter, unsalted, at room temperature
5 Eggs, Yolks Separated from Whites
1 t baking soda
Optional: Chopped Toasted Walnuts – use in cake batter or as garnish for frosted
cake
Icing (mix all ingredients together until creamy):
16 oz Powdered Sugar (1 box)
8 oz Butter
8 oz Cream Cheese
1 t Vanilla
Method:
Preheat oven to 350 degrees F. Spray three 8” cake pans.
In a mixing bowl beat the butter, shortening and sugar on high together until light
and fluffy. Add the egg yolks one at a time, mixing well after each addition.
In a separate bowl, sift the flour with the baking soda.
Add the flour alternatively with the buttermilk, in thirds, beginning and ending with
the flour. Do not overmix. Add the coconut to the batter.
In another bowl, beat the egg whites to light peaks. Using a rubber spatula, gently
fold egg whites into the batter mixture, half the amount at a time, carefully making
sure the batter stays light and airy. Again, do not over mix.
Pour batter equally into prepared cake pans.
Bake for approximately 30 minutes, rotating the cake pans half way through baking.
Remove to cooling rack. After 10 minutes, turn the cakes out of the pan onto the
rack to finish cooling.
While cake is cooling prepare the frosting. Refrigerate. Remove from refrigerator 10-
20 minutes prior to frosting the cake, stirring with spatula to reconstitute its
creaminess.
When cake is completely cool, frost each layer. Garnish with Toasted Walnuts.
Notes: Cake can be prepared two days in advance. Tightly wrap each layer after it’s
completely cooled and place in refrigerator or freezer.
Cake is easier to frost when slightly frozen or very chilled.
Italian Cream Cake
Ingredients:
2 Cups AP Flour
2 Cups Sugar
1 2/3 Cups Sweetened Shredded Coconut
1 Cup Buttermilk
½ Cup Shortening
½ Cup Butter, unsalted, at room temperature
5 Eggs, Yolks Separated from Whites
1 t baking soda
Optional: Chopped Toasted Walnuts – use in cake batter or as garnish for frosted
cake
Icing (mix all ingredients together until creamy):
16 oz Powdered Sugar (1 box)
8 oz Butter
8 oz Cream Cheese
1 t Vanilla
Method:
Preheat oven to 350 degrees F. Spray three 8” cake pans.
In a mixing bowl beat the butter, shortening and sugar on high together until light
and fluffy. Add the egg yolks one at a time, mixing well after each addition.
In a separate bowl, sift the flour with the baking soda.
Add the flour alternatively with the buttermilk, in thirds, beginning and ending with
the flour. Do not overmix. Add the coconut to the batter.
In another bowl, beat the egg whites to light peaks. Using a rubber spatula, gently
fold egg whites into the batter mixture, half the amount at a time, carefully making
sure the batter stays light and airy. Again, do not over mix.
Pour batter equally into prepared cake pans.
Bake for approximately 30 minutes, rotating the cake pans half way through baking.
Remove to cooling rack. After 10 minutes, turn the cakes out of the pan onto the
rack to finish cooling.
While cake is cooling prepare the frosting. Refrigerate. Remove from refrigerator 10-
20 minutes prior to frosting the cake, stirring with spatula to reconstitute its
creaminess.
When cake is completely cool, frost each layer. Garnish with Toasted Walnuts.
Notes: Cake can be prepared two days in advance. Tightly wrap each layer after it’s
completely cooled and place in refrigerator or freezer.
Cake is easier to frost when slightly frozen or very chilled.
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