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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from Family Recipes and Memories , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Melanie Henry

Category:
Category:

Ingredients:  
Ingredients:  
Cake:

1 stick softened butter
½ cup Crisco
2 cups sugar
5 eggs, separated
2 cups flour
1 teaspoon baking soda, dissolved in 1 Tbsp hot water
1 cup buttermilk
1 teaspoon vanilla
6 ozs shredded coconut

Frosting:

8 ozs cream cheese, softened
1 stick butter, softened
4½ cups powdered sugar
1 teaspoon vanilla
¾ cup chopped pecans

Directions:
Directions:
Preheat oven to 350º
Coat two 9" cake pans with butter, then fine sugar

Cake:

Cream butter, Crisco, and sugar; add egg yolks, one at a time.

Whisk flour and salt together.

Add dissolved baking soda to buttermilk.

Alternately add flour mixture, buttermilk mixture, flour mixture; beat until well blended.

Beat egg whites until stiff but not dry.

Fold beaten egg whites into the batter, then vanilla, and finally coconut.

Frosting:

Beat all ingredients together until glossy; add pecans.

If you prefer, coconut can be toasted in 350 degree oven until lightly brown. The same technique goes for toasting pecans.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Italian Cream Cake is also sometimes called Italian Wedding Cake. It is a beautiful 3-layer cake which is
perfect to serve for a birthday, anniversary, or any special occasion. The cake layers are filled with coconut
and finely chopped nuts. It has a dense texture similar to a carrot cake. “Not much is known about the origin of the Italian cream cake. The recipe apparently first appeared in the southern part of the United States and was the creation of an Italian baker who had moved to the U.S.”

Linda Petrash (Lancaster) and I baked these cakes for the rehearsal dinner of Wendy Petrash and Vance Reynolds. I was living in the Seattle area by then, but, as always, we had a blast cooking together.

 

 

 

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