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Italian Creme Cake | Can't Stay Out of the Kitchen | this is the perfect #dessert for #Easter! 3 layers of decadence that you'll swoon over! #cake #Italian

Italian Creme Cake

Teresa Ambra
This vintage Italian Creme Cake is awesome. This classic cake recipe is a fantastic. It's filled with pecans and coconut in the batter and has a luscious cream cheese icing. Excellent choice for special occasions and holiday baking, as this elegant and beautiful dessert is sure to rock your world!
5 from 1 vote
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine Italian
Servings 16
Calories 493 kcal

Equipment

  • 3 9-inch round cake pans
  • 2 large mixing bowls
  • 2 wooden spoons
  • 1 electric mixer
  • 1 nut chopper if nuts are not previously chopped
  • 1 medium mixing bowl
  • measuring cups
  • measuring spoons
  • 1 icing spreader or knife to spread icing

Ingredients
  

CAKE:

  • 1 stick unsalted butter softened (1/2 cup)
  • 1/2 cup Crisco shortening
  • 2 cups granulated 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 pecans chopped, finely diced pecans are best (measure after chopping)

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
  • 1 cup pecans or more, as desired (measure after chopping)

Instructions
 

CAKE:

  • Mix butter, shortening and granulated sugar in a large mixing bowl with an electric mixer 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 again with mixer.
  • 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:

  • In a large mixing bowl, beat the 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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 493kcalCarbohydrates: 85gProtein: 9gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 92mgSodium: 273mgPotassium: 213mgFiber: 3gSugar: 28gVitamin A: 473IUVitamin C: 0.5mgCalcium: 116mgIron: 2mg
Keyword cake, dessert, Italian cream cake, pecans
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