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Incredibly Delicious Italian Cream Cake
Prep
30 mins
Cook
30 mins
Servings
12
Difficulty
Medium
This Italian cream cake is my go to dessert whenever I want to impress without spending hours in the kitchen. With just thirty minutes of prep and bake time, you'll have a stunning, moist cake that tastes like you've been baking all day. The coconut adds wonderful texture and contains healthy fats that support brain function, while the combination of butter and shortening keeps the cake incredibly tender and rich. Best of all, this recipe uses simple pantry staples you likely have on hand, making it budget friendly and utterly foolproof. Your family will be asking for seconds before you know it.
Ella x
Ingredients
- 11 cup buttermilk
- 11 teaspoon baking soda
- ½ cup butter½ cup butter
- ½ cup shortening½ cup shortening
- 22 cups white sugar
- 55 large eggs
- 11 teaspoon vanilla extract
- 11 cup flaked coconut
- 11 teaspoon baking powder
- 22 cups all-purpose flour
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
- 2
Make the cake: Combine buttermilk and baking soda together in a small bowl; set aside.
- 3
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.
- 4
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.
- 5
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.
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