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Italian Cream Cake Recipe

Ingredients

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  • Cake Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs
  • 1 tsp vanilla
  • 2 cups cake flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 cup chopped pecans, roasted a bit
  • 1/2 cup coconut
  • Cream Cheese Frosting Ingredients
  • 2 pkg cream cheese 8 oz each, room temperature
  • 1/2 cup butter, room temperature
  • 3 3/4 cups confectioner’s sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup chopped pecans, roasted a bit
  • 1 cup coconut

 

Instructions

In mixing bowl, cream butter, shortening and sugar till light and fluffy. Add eggs, one at a time beating well after each addition. Beat in vanilla.

Combine dry ingredients and add alternately with the buttermilk, beginning and ending with dry ingredients. Fold in pecans and coconut.

Pour into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 20-25 minutes.

Cool for 10 minutes and turn out into cooling rack and cool completely.

For the frosting, beat cream cheese and butter till fluffy. Add confectioner’s sugar and extracts and blend until smooth. Spread between the layers and on top. Store in refrigerator.

Find it online: https://friedpiesandfireflies.com/italian-cream-cake-recipe/