HOMEMADE ITALIAN CREAM CAKE
For the cake:
- 1 stick (8 tbsp) salted butter, softened to room temp.
- 1/2 cup vegetable shortening, Crisco
- 2 cups sugar
- 5 egg yolks
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 cup shredded sweetened coconut
- 1 cup chopped pecans
- 5 beaten egg whites
For the frosting:
- 1 stick (8 tbsp) salted butter, softened to room temp.
- 1 block (8 oz.) cream cheese, softened to room temp.
- 1 teaspoon vanilla extract
- 1 box (16 oz.) powdered sugar
- shredded sweetened coconut and chopped pecans, for topping
Instructions
For the cake:
- Preheat oven to 325f degrees.
- Spray a 9x13 baking dish with nonstick cooking spray (like Baker’s Joy.)
- In a large mixing bowl (or in the stand of an electric mixer) mix together butter, shortening and sugar until smooth.
- Add in egg yolks one at a time, mixing with an electric hand mixer or stand mixer after each egg, until blended.
- In a small bowl mix together buttermilk, vanilla extract and baking soda.
- Add 1/2 a cup of flour at a time, and 1/4 of the buttermilk mixture.
- Repeat this process until all the flour and buttermilk is added. Blend well with hand mixer or stand mixer each time you add an ingredient.
- Gently stir in the pecans, sweetened coconut, and beaten egg whites, until well blended. Pour batter into prepared baking dish.
- Bake for 40-45 minutes.
- Reduce heat to 225f degrees, and bake an additional 10 minutes, or until toothpick comes out clean. Let cool completely.
For the frosting:
- In a large bowl, with an electric mixer, stir together butter, cream cheese, vanilla, and 1/4 of the box of powdered sugar.
- Mix on high until smooth and add more powdered sugar. Continue this process until the box is empty and frosting is completely smooth.
- Frost the cooled cake and top with coconut and pecans.
- And serve
- Any leftovers need to be refrigerated
This article and recipe adapted from this site