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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Family Favorites and More, 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!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
2 cups flour
1 tsp baking soda,
1 cup butter - softened
2 cups sugar
5 large eggs - separated1 tbsp vanilla
1 cup buttermilk
1 cup shredded coconut

FROSTING:
1 cup chopped pecans
8 oz cream cheese
1/2 cup butter - softened
1 tbsp vanilla
16 oz confectionary sugar
Directions:
Directions:
Preheat oven 350º. Grease and flour cake pans.
Whisk together the flour and soda; set aside

separate egg yolks and whites. Keep whites on counter to reach room temperature.

In another bowl, beat the butter until fluffy. Gradually add sugar and beat well. Add the yolks, one at a time, beating well until adding the next one. Mix in vanilla and alternate the flour with the buttermilk. Stir in coconut. Set aside.

Beat the egg whites until stiff peaks form. Gently fold into the batter. Pour into prepared pans. Bake according to pan size. Cool on wire racks 10 minutes then remove from pan. Cool completely.

FROSTING:

Beat cream cheese, butter and vanilla until creamy. Add confectionary sugar until blended, beat on high until smooth. Stir in pecans. Frost the cakes when COMPLETELY cool.

 

 

 

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