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Italian Cream Cake
Italian Cream Cake
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Prep Time:
20 minutes
Total Time:
2 hours 40 minutes
Indulge in a decadent Italian cream cake topped with pecans, a delightful finale for any gathering.
Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups sugar
  • 1 cup butter or margarine, softened
  • 1/2 cup shortening
  • 1 teaspoon vanilla
  • 5 eggs, separated
  • 1 cup buttermilk
  • 2 cups flaked coconut
  • 1 cup finely chopped pecans
  • 1 container (1 lb) cream cheese creamy ready-to-spread frosting
  • Additional chopped pecans, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour a 13x9-inch pan using shortening. In a medium bowl, combine flour, baking soda, and salt; set aside.
  • In a large bowl, use an electric mixer to blend sugar, butter, and shortening until light and fluffy. Mix in vanilla. Add egg yolks one at a time, mixing until combined. Alternate adding the flour mixture and buttermilk, mixing until well blended after each addition. Finally, stir in coconut and 1 cup of pecans on low speed until fully combined.
  • In a separate large bowl, whip egg whites using an electric mixer on high speed until stiff peaks form. Gently fold one-fourth of the whipped egg whites into the cake batter, then carefully fold in the rest. Transfer the batter into the pan.
  • Bake for 45 to 48 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a cooling rack for about 1 hour and 30 minutes.
  • Decorate cake with a generous sprinkle of chopped pecans on top of the frosting.

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