Iced Italian Cream Cake
We seem to place a lot of emphasis on birthday cakes in my family. We like for everyone to have his or her favorite cake, but more than that, we like the variety of awesome sweets we get to eat throughout the year! This cake was once Beth’s birthday cake of choice—or so Mom thought until she learned that Beth actually preferred the chocolate caramel cake I always ask for. At first, I thought she was just trying to copy me (it’s a sister thing!), but then I realized that if it’s her favorite cake, too, that’s twice a year for me!
Recipe information
Yield
serves 12
Ingredients
Italian Cream Frosting
Preparation
Step 1
Preheat the oven to 350°F. Grease and lightly flour 3 9-inch cake pans.
Step 2
Sift the flour and soda together and set aside.
Step 3
With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut, and nuts, and stir well to incorporate.
Step 4
In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
Step 5
Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
Step 6
With an electric mixer, beat the cream cheese with the butter on the high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
Step 7
When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle with the nuts.
