Italian Cream Cake


User Avatar
Member since 2006
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

3/4 pound butter
3 teaspoons baking soda
1-1/2 cups canola oil
6 cups pastry flour
6 cups sugar
3 teaspoons vanilla
15 eggs, separated
3 cups shredded coconut
3 cups buttermilk
1-1/2 cup pecans, roasted and chopped


Directions

Cream butter, oil, and sugar until fluffy. Add yolks in 3 parts, beating after each addition. Stir baking soda into buttermilk that is in a container at least 4 times its volume. Set aside.


Add sifted flour into batter, alternating with buttermilk. Add vanilla, coconut, and nuts. Dust the nuts with flour before adding so they do not settle at the bottom.


Beat the egg whites until stiff peaks form. Fold into batter. Pour into prepared 8 or 9 inch cake pans that have been greased and lined with parchment. Bake at 325 degrees for 40 minutes.


Cool and frost with your favorite cream cheese frosting. You can flavor the frosting with coffee if desired. Do not keep this cake out of refrigeration for more than 2 hours.


Questions, Comments & Reviews



More Great Recipes: Cake | Dessert
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

453 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51083 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11306 Downloads
FREE
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana