This Italian cream cake is my aunt's recipe. It is both famous and infamous in our family. It's absolutely irresistible!
Ingredients
- buttermilk: 1 cup
- baking soda: 1 tsp
- butter: 0.5 cup
- shortening: 0.5 cup
- white sugar: 2 cups
- eggs: 5 piece
- vanilla extract: 1 tsp
- flaked coconut: 1 cup
- baking powder: 1 tsp
- all-purpose flour: 2 cups
- ounces cream cheese: 8 piece
- butter: 0.5 cup
- vanilla extract: 1 tsp
- confectioners' sugar: 4 cups
- light cream: 2 Tbsp
- walnuts: 0.5 cup (chopped)
- flaked coconut: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
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Make the cake: Combine buttermilk and baking soda together in a small bowl; set aside.
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Beat butter, shortening, and sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour; stir until just combined. Pour batter into the prepared pans.
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes; transfer to a wire rack and let cool completely, 20 to 25 minutes.
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Make the frosting (while cakes are cooling): Beat cream cheese, butter, vanilla, and confectioners' sugar in a medium bowl with an electric mixer until light and fluffy. Beat in cream, a little at a time, to attain the desired consistency. Stir in walnuts and coconut. Spread frosting between the cake layers and on the top and sides of cooled cake. Yoly
