Italian Cream Cake

Mom made this for our New Year's dinner. It is certainly the best Itaian Cream Cake I've ever had. Even better than any bakery I've tried!

1 t. baking soda
1/2 c. butter
1/2 c. shortening
2 c. white sugar
5 eggs
1 t. vanilla extract
1 c. flaked coconut
1 t. baking powder
2 c. all-purpose flour
8 oz. cream cheese
1/2 c. butter
1 t. vanilla extract
4 c. confectioners' sugar
2 T. light cream*
1/2 c. chopped walnuts
1 c. sweetened flaked coconut
1 c. buttermilk
>>Make It
Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.

In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 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 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

*What you need to do: Sub the light cream for a scoop or two of Greek Yogurt or sour cream.
(recipe found at allrecipes.com)

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