This cake is truly something very special. I think I’ll make it for the holidays this year. Shoot, I’ll make it on any day this year LOL! Wouldn’t be nice to host a tea party with this lovely cake on the table? I can just picture it now.
I’m so happy I decided to give this recipe a try! This is one of my favorite cake recipes ever, and I intend to hold on to it forever. I’ve shared it with my friends and family and they all feel the same way about it!
Ingredients
For the cake:
½ cup butter-flavored shortening
½ cup Land O’ Lakes butter, softened
2 cups Domino white sugar
5 Eggland’s eggs, separated (room temperature)
3 tsp real vanilla extract
2 cups cake flour
1½ tsp baking soda
1 cup real buttermilk, (room temperature)
1½ cup finely shredded sweetened coconut flakes
For the frosting:
16 oz Philadelphia cream cheese, room tempt.
½ cup Land O Lakes butter, softened
4 cups confectioners sugar
2 tsp vanilla
1½ cups finely shredded sweetened coconut
1½ cups pecans pieces
Instructions:
Preheat oven to 325.
Grease and flour three 9-inch round cake pans. Set aside.
In a large bowl cream together shortening, butter and sugar.
Add egg yolks one at a time, beating well after each addition.
In a separate bowl combine flour and baking soda.
Alternate adding the buttermilk and flour into the sugar mixture. Starting and ending with the buttermilk. Be sure to mix well after each addition.
Stir in vanilla.
In a separate bowl, beat egg whites until stiff peaks form.
Fold egg whites into batter.
Stir in coconuts and pecans.
Pour batter into prepared pans and bake for 25-27 minutes.
Remove from oven and let cakes sit in pans for 5 minutes before removing from pans and placing on a cooling rack to finish cooling.
Make the frosting by creaming together cream cheese, butter, vanilla and confectioners sugar.
Stir in coconut and pecans.
Frost & decorate cooled cake layers as desired.
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Quick Tip: Serve this cake at your holiday parties!
SEEMS VERY TASTY WILL TRY IT THANK YOU
What is the name of this cake ?? Looks yummy.
Okay found it just had to press a few buttons – Grandma Barb’s Italian Cream Cake – Thank you
This cake is even better when made with frozen coconut, which can be hard to find. However, if you can find it your cake will be very moist and I like the flavor much more than the flaked coconut in the bags or cans. Also, it seems to melt into the cake, so if you have people who don’t like the texture of flaked coconut, they will not even notice that this cake has coconut in it.