Italian Cream Cake Recipe
A soft and moist coconut cake with a rich, creamy frosting. Topped with chopped walnuts and extra coconut, it's perfect for special occasions or a sweet treat.
Equipment
- 3 (9-inch) round cake pans
- Electric mixer
- Small Bowl
- Medium bowl
- Wire Rack
- Toothpick
Ingredients
Coconut Cake:
- 1 cup buttermilk
- 1 teaspoon baking soda
- ½ cup butter
- ½ cup shortening
- 2 cups white sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
- 1 teaspoon baking powder
- 2 cups all-purpose flour
Cream Cheese Frosting:
- 8 ounces cream cheese
- ½ cup butter
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
- 2 tablespoons light cream
- ½ cup chopped walnuts
- 1 cup flaked coconut
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
Make Buttermilk Mixture:
- In a small bowl, combine buttermilk and baking soda. Set aside.
Prepare Cake Batter:
- In a large bowl, beat together butter, shortening, and sugar until light and fluffy. Add eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour. Mix until just combined.
Bake the Cake:
- Divide the batter evenly between the three pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Make Cream Cheese Frosting:
- Beat cream cheese, butter, vanilla, and confectioners' sugar in a medium bowl until light and fluffy. Gradually add light cream until you reach the desired frosting consistency. Stir in chopped walnuts and coconut.
Frost the Cake:
- Spread frosting between the cooled cake layers and over the top and sides of the cake.
Serve & Enjoy:
- Slice and enjoy this delicious Italian cream cake!
