"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from Yolanda Johnson's Cookbook, 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!

Yolanda Johnson


1 cup butter or 2 sticks or 16 tablespoons softened
1 3/4 cups white granulated sugar
3 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
2 teaspoons vanilla extract
2 cups coconut I used the sweetened coconut flakes
1 cup pecan pieces
5 egg whites

Cream Cheese Frosting Ingredients
1 8 ounce package cream cheese, softened
1 stick butter or 8 tablespoons or 1/2 cup softened
1 teaspoon vanilla extract
3 3/4 cups powdered sugar


Cream butter, sugar and egg yolks.
Whisk together the flour and soda and add to creamed mixture along with buttermilk and vanilla extract.
Mix well. Stir in coconut and nuts.
Beat egg whites until stiff and fold into cake mixture.
Spray three 8 inch cake pans with cooking spray.
Divide mixture between the three pans and bake in preheated 350 degree oven 25 to 30 minutes until centers are done.

Frost with cream cheese frosting recipe below.

Cream Cheese Frosting Instructions
Beat cream cheese and butter, add vanilla and powdered sugar. Spread between layers and on cake.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 min




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