This Italian cream cake is my aunt’s recipe. It is both famous and infamous in our family. It’s absolutely irresistible!
Preparation Details
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr 25 mins
Servings: 14
Ingredients
- 1 cup buttermilk
- 1 teaspoon baking soda
- ½ cup butter
- ½ cup shortening
- 2 cups white sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
- 1 teaspoon baking powder
- 2 cups all-purpose flour
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
- To make the cake: Combine buttermilk and baking soda together in a small bowl; set aside.
- 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.
- 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.
- To 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.
