Italian Creme Cake

Teresa Ambra

Favorite cake recipe is a classic. This one is filled with pecans and coconut in the batter and has a luscious cream cheese icing. Excellent choice for special occasions and holiday baking.

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Prep Time 1

Cook Time 45

Total Time 1 45

Course Dessert

Cuisine Italian

Servings

Ingredients

CAKE:

1 stick unsalted butter softened (1/2 cup)
1/2 cup Crisco shortening
2 cups sugar
5 large egg yolks
2 cups sifted UNBLEACHED all-purpose flour bleached flour toughens baked goods
5 large egg whites beaten stiff
1 tsp. baking soda
1 cup buttermilk (see note below)
1 tsp. vanilla extract
2 cups coconut
1 cup chopped pecans finely diced pecans are best

CREAM CHEESE FROSTING:

12 oz. cream cheese softened
24 oz. powdered sugar
1 stick unsalted butter softened (1/2 cup)
1 1/2 tsp. vanilla extract
pecans as desired

Instructions

CAKE:

Mix butter, shortening and sugar and beat well.
Add egg yolks one at a time beating after each addition. Add half of the flour, all of the baking soda and mix, then add half of the buttermilk and mix again.
Add remaining flour and mix; add remaining buttermilk and mix; add vanilla and mix. Stir in coconut and pecans.
Finally, fold in egg whites whipped stiff and pour into 3 greased and floured 8” or 9” round cake pans.
Bake at 350° for 45 minutes.
Remove from oven and cool on racks before removing from pans.

CREAM CHEESE FROSTING:

Cream cheese and butter together using mixer.
Add powdered sugar and vanilla and beat well.
Frost cake and sprinkle sides and top with chopped pecans.

Notes

NOTE: To make buttermilk, measure 1 cup milk into a measuring cup. Add 2-3 tbsp. white vinegar or lemon juice. Allow to sit on counter for about 5 minutes until milk thickens.

NOTE: Check cakes after 30 minutes of baking in case your oven cooks faster.

NOTE: Preparation includes time to frost the cake, but not to add any additional decoration.

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