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Incredibly Delicious Italian Cream Cake |
"This is an old recipe from my aunt. It is both well-known and infamous in our family. It is sincerely impossible to resist."
Ingredients :
- 1 cup buttermilk
- 1 teaspoon baking soda
- half cup butter
- 1/2 cup shortening
- 2 cups white sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- eight oz cream cheese
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
- 2 tablespoons mild cream
- 1/2 cup chopped walnuts
- 1 cup sweetened flaked coconut
Instructions :
Prep : 30M | Cook : 12M | Ready in : 1H35M |
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- Preheat oven to 350 degrees F (175 ranges C). Grease 3 nine inch round cake pans. In a small bowl, dissolve the baking soda inside the buttermilk; set apart.
- In a large bowl, cream together half of cup butter, shortening and white sugar till light and fluffy. Mix in the eggs, buttermilk aggregate, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
- Bake in the preheated oven for 30 to 35 mins, or till a toothpick inserted into the center of the cake comes out easy. Allow to cool.
- To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat till light and fluffy. Mix in a small amount of cream to acquire the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and aspects of cooled cake.
Notes :
- Reynolds® parchment may be used for less difficult cleanup/removal from the pan.
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