ITALIAN CREAM CAKE RECIPE | SOUTHERN LIVING
This cake is sure to win raves in your home - as it did in our Test Kitchens.
Provided by Donna Willcut, Pryor, Oklahoma
Categories Cakes
Yield Makes 1 cake
Number Of Ingredients 11
Steps:
- Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.
- Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
- Beat egg whites until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
- Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.
QUICK ITALIAN CREAM CAKE RECIPE | MYRECIPES
Our shortcut version of a classic Italian cream cake uses a cake mix, but has a homemade cream cheese frosting and is topped with flaked coconut and chopped pecans.
Provided by MyRecipes
Yield 1 (3-layer) cake
Number Of Ingredients 8
Steps:
- Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
- Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
- Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
- Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
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COCONUT ITALIAN CREAM CAKE RECIPE: HOW TO MAKE IT
I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 10 minutes
Category Desserts
Cuisine Europe, Italian
Calories 667 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 10 minutes
Category Desserts
Cuisine Europe, Italian
Calories 667 calories per serving
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.
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BILLIE’S ITALIAN CREAM CAKE RECIPE - THE PIONEER WOMAN
Dear Sweet Billie From My Church kindly shared her Italian Cream Cake recipe with me today.
From thepioneerwoman.com
Total Time 55 minutes
Category dessert, main dish
From thepioneerwoman.com
Total Time 55 minutes
Category dessert, main dish
- Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.Beat egg whites until stiff. Set aside.Cake:In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.In a separate bowl, mix flour, baking soda, and baking powder.Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.Frosting:In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.Note: cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away.
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