I’VE NEVER HAD THE PATIENCE TO MAKE “BEAUTIFUL” CAKES, BUT TO ME IT’S THE INSIDE THAT COUNTS THE MOST. THERE ARE TWO CAKES THAT ARE CONSISTENTLY DELICIOUS AND CROWD PLEASERS, THIS RECIPE AND MY WHITE CHOCOLATE CHEESECAKE. AND THEY WOULD BE PERFECT FOR YOUR VALENTINE! I’VE POSTED THE WHITE CHOCOLATE CHEESECAKE RECIPE BEFORE, BUT IT’S WORTH ANOTHER TRY. CLICK HERE TO GET THAT RECIPE. THE ITALIAN CREAM CAKE IS FANTASTIC WHETHER YOU DECORATE WITH BERRIES, CHOCOLATE, TOASTED COCONUT, OR JUST DOUSE IT WITH FROSTING.

Prep Time: 20 minutes  Cook Time: 60 minutes  Serves: 12-15

INGREDIENTS

  • Cake:
  • ½ cup butter
  • ½ cup corn oil
  • 2 cups sugar
  • 5 egg yolks
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 cup buttermilk
  • 1 cup coconut
  • 1 cup chopped pecans, toasted
  • 5 stiffly beaten egg whites
  • Cream Cheese Frosting:
  • 2 8-ounce pkgs. cream cheese, room temperature
  • 2 sticks butter, room temperature
  • 8 cups powdered sugar
  • 1 tsp. vanilla
  • 1 cup chopped pecans, toasted

INSTRUCTIONS

1. Preheat oven to 350 degrees. Cream the butter, oil, and sugar until light and fluffy. Add egg yolks and mix until combined. Combine flour and soda. Whisk together until well combined. Add to butter mixture. Add buttermilk, coconut, and pecans. Fold in egg whites last. Divide batter between three, greased and floured 8” cake pans. Bake for 25 minutes or until done. Remove from oven and cool for 15 minutes. Turn out on to wire racks. Cool completely.

2. For frosting: Cream the butter and cream cheese until smooth. Add remaining ingredients and spread on cake.

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