Quick Italian Cream Cake
This Italian cream cake with grated coconut and toasted pecans! It's filled and frosted with a whipped cream cheese frosting for a lovely light, classic cake!
Ingredients
For the cake:
- 5 egg yolks
- 1 cup buttermilk
- 1/2 cup vegetable shortening, Crisco
- 2 cups all-purpose flour
- 2 cups sugar
- 5 beaten egg whites
- 1 teaspoon baking soda
- 1 cup chopped pecans
- 1 stick (8 tbsp) salted butter, softened to room temp.
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut
For the frosting:
- 1 teaspoon vanilla extract
- 1 box (16 oz.) powdered sugar
- 1 block (8 oz.) cream cheese, softened to room temp.
- 1 stick (8 tbsp) salted butter, softened to room temp.
- shredded sweetened coconut and chopped pecans, for topping
Instructions
For the cake:
First, preheat the oven to 325f degrees.
Then, spray a 9x13 baking dish with nonstick cooking spray (like Baker's Joy.)
In a large mixing bowl (or on the stand of an electric mixer), combine the butter, shortening and sugar until smooth.
Add egg yolks one at a time, mixing with an electric hand mixer or stand mixer after each egg, until blended.
In a small bowl, combine the buttermilk, vanilla extract and baking soda.
Add 1/2 cup of the flour at a time and 1/4 of the buttermilk mixture.
Repeat this process until all the flour and buttermilk are added. Mix well with a hand mixer or stand mixer each time you add an ingredient.
Gently stir in the pecans, sweet coconut and beaten egg whites, until blended. Pour the batter into the prepared baking dish.
Bake for 40 to 45 minutes.
Reduce heat to 225 ° F and bake for an additional 10 minutes, or until a toothpick comes out clean.
Let cool completely.
For the icing:
In a large bowl, with an electric mixer, combine the butter, cream cheese, vanilla and 1/4 of the can of powdered sugar.
Mix on high power until smooth and add more powdered sugar. Continue this process until the box is empty and the frosting is completely smooth.
Frost cooled cake and garnish with coconut and pecans.
And serve
All leftovers must be refrigerated.
