Italian cream cake



•1/2 cup soft unsalted butter

•1/2 cup vegetable shortening

•2 cups of granulated sugar

•6 egg yolks

•2 cups self-rising flour

•1 cup chopped pecans

•1 cup of milk

•1 teaspoon vanilla

•2 c sweetened coconut

•6 egg whites, beaten until stiff peaks form


•1/4 cup soft butter

•8 ounces cream cheese, at room temperature

•1 pound of powdered sugar

•1 teaspoon vanilla

•1/2 cup chop American walnuts


Preheat oven 350 degrees.

Grease and grease 3 8-inch cake pans. sit aside.

In a large bowl, whisk and cream the butter until smooth. Add sugar and beat well.

Add the egg yolks and mix well.

Sift the flour and add to the sugar-butter mixture one-third at a time, alternating with the milk.

Add the vanilla, the cup of coconut, and the walnuts.

Fold in the egg whites well so that there are no pockets left.

Divide evenly among the three prepared pots.

Bake for 25 minutes and leave on a wire rack to cool completely

While the cake is baking, sprinkle 1 cup of the coconut on a baking sheet and roast in the oven along with the cake until brown and nutty, about 8 to 10 minutes. Stir it every two minutes to make sure it doesn't burn. Then set aside to cool

Beat butter and cream cheese until well combined. Add vanilla and powdered sugar and mix well.

Distribute between cake layers and on top and sides.

Sprinkle pecans on top.

Enjoy !

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