Italian Cream Cake 2


I’m an un-fan of New Years resolutions. You might call me a resolution hater. If ever during the month of January you worked for an athletic club, you too would be a January-First-Change-My-Life skeptic.

Workout fanatics beware. The resolutioners have descended. Give it a week or so and most of them will be gone. Until then, join me. I’m going to keep my non-resolution making bottom at home.Cake is so much better than the throng of jostling bodies I’ll never see again. And after all, who wants to start losing their Christmas layer of built in thinsulate just yet?

This is a snowball of sweet coconut. It is a layered concoction of icing coated goodness. Its height calls for a party; its crumbs calls for a bib; and its undertones of vanilla support a glass of sweet red wine. For the grownup who is balking at their resolution or the kid who just wants another piece of cake, my momma’s Italian Cream Cake is oh so good.

Italian Cream Cake

½ cup butter, softened (1 stick)
½ cup shortening
2 cups sugar
5 egg yolks
2 cups flour
1 tsp baking soda
¼ tsp salt
1 cup buttermilk
1 tsp vanilla
1 cup, packed, flaked coconut, plus more for topping
5 egg whites, stiffly beaten

Preheat oven to 350 degrees. Coat three, 8” cake pans generously with non-stick cooking spray.
Note: Coating the pans completely is very important. It keeps the cake from sticking. Alternatively, you could cut out 8” circles of parchment paper to line the bottom of the pan.

Cream butter and shortening until fully combined. Add sugar and beat until smooth. Add egg yolks and beat until well combined.

In a separate bowl, combine flour, baking soda, and salt.

Add flour mixture and buttermilk alternately, in gradual increments. Add coconut and beat until well combined.

Gradually fold in beaten egg whites.

Divide batter between the three prepared pans. Bake for 25 – 30 minutes or until a toothpick comes out clean.

Remove pans from oven and allow to cool 8 minutes. Remove cake from pans and transfer to a wire rack. Let cake cool completely.

Prepare frosting. Spread a thin layer of frosting on one layer of cake. Sprinkle lightly with coconut. Top frosted layer with another layer of cake. Spread a thin layer of frosting on the top layer and another sprinkle of coconut on this layer. Then top with the final cake layer.

Frost cake, working from the bottom of the sides to the top, making sure to coat all exposed cake with frosting. Top the cake with coconut. Call a friend. Share a slice.

Cream Cheese Frosting

1 8-ounce package cream cheese, softened
½ cube butter, softened
1 pound powdered sugar (3¾ cups)
1 tsp vanilla

Beat cream cheese with butter until fluffy. Add sugar slowly while beating. Beat until smooth and fluffy. Add vanilla and beat until well combined.

Recipe in print-friendly format

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About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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