Italian Cream Cake
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
CAKE
- 1⁄2 cup butter
- 1 cup vegetable oil
- 1 cup sugar
- 5 whole eggs (separated)
- 3 teaspoons vanilla
- 1 cup coconut, Sweetened Flaked
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
-
FROSTING
- 2 (8 ounce) packages cream cheese
- 1⁄2 cup butter
- 2 teaspoons vanilla
- 2 (16 ounce) packages powdered sugar
- 1 cup chopped walnuts
- 1 cup coconut, Sweetened Flaked
directions
- Preheat oven to 350 degrees.
- Grease and flour three 9-inch round cake pans.
- Beat egg whites until stiff. Set aside.
- In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.
- In a separate bowl, mix flour, baking soda, and baking powder.
- Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.
- Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.
- Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.
- Frosting::.
- In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.
- Note: cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away.
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RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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