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Italian Cream Cake
Italian Cream Cake
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Indulgent Italian cream cake, layered with coconut and pecans, topped with creamy frosting - a guaranteed hit at any gathering.
Ingredients:
  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 0.5 cup butter
  • 0.5 cup lard
  • 2 cups white sugar
  • 5 eggs, separated
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1 (3.5 ounce) can sweetened flaked coconut
  • 1 (8 ounce) package cream cheese, softened
  • 0.25 cup butter
  • 3.5 cups confectioners' sugar, or more to taste
  • 0.5 cup chopped pecans, or to taste
Instructions:
  • Preheat your oven to 300 degrees F (150 degrees C), then generously grease three 9-inch round cake pans and line them with waxed paper.
  • Combine the flour and baking soda in a small bowl.
  • In a mixing bowl, cream together 1/2 cup of butter and lard using an electric mixer until creamy. Gradually add sugar and beat until smooth. Add egg yolks one at a time, making sure to beat well after each addition. Alternate adding the flour mixture in 3 parts with buttermilk, mixing the batter briefly after each addition.
  • Gently mix in 1 cup of pecans, coconut, and 1 tablespoon of vanilla extract into the batter.
  • Whisk egg whites in a clean glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the batter and evenly distribute the mixture into the prepared pans.
  • Bake in the preheated oven for about 25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for about 5 minutes. Then, invert them onto cooling racks and let them cool completely for 25 to 30 minutes.
  • In a bowl, use an electric mixer to whip together cream cheese and 1/4 cup of butter until creamy. Add confectioners' sugar and 1 tablespoon of vanilla extract, continue whipping until the frosting is smooth and silky.
  • Apply a delicate layer of frosting between the cooled cake layers, then frost the sides and top of the cake. Finally, sprinkle 1/2 cup of pecans on top.

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