Italian Cream Cake – One of the most amazing cakes you’ll ever make!
Southern Plate
Southern Plate
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 8 or
  • or
  • 9 inch round
  • 16 so
  • 40-45 minutes
  • 13 cake Ingredients ½ cup shortening ½ cup butter, softened 2 cups all purpose flour 2 cups sugar 5 large eggs 1 teaspoon baking soda 1 cup buttermilk 2 teaspoons vanilla 1 cup unsweetened shredded coconut Cream Cheese Icing: 8 ounces cream cheese, at room temp ½ cup butter, at room temp 3.5-4 cups confectioner’s sugar 1-2 teaspoons vanilla 1 teaspoon butter flavoring (optional) 1 cup chopped pecans Instructions Preheat oven to 350˚F. Grease a 9x13 pan by spraying with cooking spray and set aside. In large mixing bowl, use an electric mixer to cream together shortening, butter, and sugar until light and fluffy. Add eggs and beat well until smooth, scraping sides as needed, about two minutes. In separate small bowl, stir together flour and baking soda. Add flour mixture and buttermilk to the egg mixture and mix until well blended and completely smooth, about two more minutes. Add in coconut and vanilla and mix until well incorporated. Pour into prepared pan. Bake at 350 for 40-45 minutes or until toothpick inserted in center comes out clean. To make icing Place cream cheese and butter in mixing bowl and beat with an electric mixer until fluffy. Add favorings and about half of sugar and mix again, scraping down sides as needed, until sugar is well incorporated. Add remaining sugar and mix until a nice fluffy icing is formed, again scraping down sides as needed, about one to two minutes. Mix in pecans. Ice cooled cake. Store this cake, well covered, in the refrigerator for up to a week or at room temp for up to two days. 3.4.3177



Log in or Register to write a comment.