Publisher Photo
Publisher Photo
Sweet, cream cheese frostings served atop tender cakes make luscious desserts. And Joanne Brininstool’s take on a classic is a perfect example. The moist treat from the Austin, Texas cook features a hint of coconut and nutty pecans with a moist and creamy frosting.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 5 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar
  • 1/2 cup chopped pecans, toasted

Directions

In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk.
In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator. Yield: 18 servings.
Originally published as Italian Cream Cake in Light & Tasty

Nutritional Facts

1 piece: 494 calories, 28g fat (12g saturated fat), 94mg cholesterol, 296mg sodium, 57g carbohydrate (43g sugars, 2g fiber), 6g protein.

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 5 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar
  • 1/2 cup chopped pecans, toasted
  1. In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk.
  2. In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator. Yield: 18 servings.
Originally published as Italian Cream Cake in Light & Tasty

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