Italian Cream Cake #IsabelsBirthdayBash
That Skinny Chick Can Bake
That Skinny Chick Can Bake
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 10-16 servings
  • layer
  • cake
  • 2 cups sugar ½ cup butter (1 stick), at room temperature ½ cup shortening 5 eggs, separated 1 teaspoon baking soda 1 cup buttermilk 2 cups flour, sifted (measure, then sift) 1 cup sweetened coconut (I used angel flake) 1 teaspoon vanilla For frosting: 1½ pounds powdered sugar, sifted 8 ounces (1 brick) cream cheese, at room temperature ½ cup (1 stick) butter, at room temperature 1½ vanilla 1 cup pecans, chopped, optional (I did not use) Milk, to thin frosting Coconut, to garnish, if desired Instructions Preheat oven to 350º. Grease and flour 3 8-inch baking pans or spray with flour and oil baking spray like Baker's Joy. Set aside. In a large bowl or stand mixer, cream together sugar, butter and shortening. Add egg yolks, one at a time, beating after each addition. Dissolve baking soda in the buttermilk and add alternately with flour to batter. Add coconut and mix to combine. Beat egg whites till stiff. Fold into batter, then add vanilla. Divide batter evenly between the 3 prepared pans. Bake for 25-30 minutes or till toothpick inserted into cake comes out clean. Cool for 10 minutes, then remove cakes from pans to wire racks to finish cooling. Make frosting. Mix butter and cream cheese. Add powdered sugar, vanilla and nuts, if using. Drizzle in a little milk till frosting is a good spreading consistency. Frost between layers. Sprinkle top with more coconut, if desired. 3.3.3077



Log in or Register to write a comment.