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Italian Cream Cake

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A nostalgic and flavorful Italian Cream Cake featuring layers of moist cake with coconut and pecans, topped with rich cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup shredded coconut
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter, softened
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans or walnuts
  • Cream cheese frosting for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Combine the flour, baking powder, baking soda, and salt until well mixed.
  3. Cream together the softened butter and sugar until light and fluffy, then add the egg yolks one at a time and mix.
  4. Mix in buttermilk, vanilla extract, and vegetable oil until smooth.
  5. Add the dry ingredients to the wet mixture; fold in shredded coconut and chopped nuts.
  6. Whip the egg whites until stiff peaks form and gently fold them into the batter.
  7. Distribute the batter evenly among the prepared pans.
  8. Bake for 25-30 minutes until a toothpick comes out clean.
  9. Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
  10. Frost with cream cheese frosting before serving.

Notes

Ensure all ingredients are at room temperature for best mixing results. Store in an airtight container in the fridge for 3-5 days or freeze for up to 3 months.

Nutrition

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