Authentic Italian Cream Cake Recipe: A Decadent Dessert Delight

Ingredients

Cake:

• 2 cups all-purpose flour
• 1 stick (4 ounces) unsalted butter, softened
• 1/2 cup shortening
• 2 cups granulated sugar
• 5 large eggs (separated)
• 1 cup buttermilk
• 1 1/2 teaspoons vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup pecans or walnuts, chopped and divided
• 1 teaspoon baking soda

Frosting:

• 1 (8-ounce) package cream cheese, softened
• 1 stick (4 ounces) unsalted butter, softened
• 1 pound (3 3/4 cups) powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or heavy cream (as needed)

Topping:

• 1/4 cup pecans or walnuts, chopped
• 1/4 cup sweetened shredded coconut (optional)

Preparation

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a clean, dry bowl, whisk egg whites until stiff peaks form; set aside. In a separate bowl, whisk together flour and baking soda; set aside. Using an electric mixer, cream together softened butter, shortening, and granulated sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix in vanilla extract, shredded coconut, and 1 cup of chopped nuts. Gently fold in the whipped egg whites. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before frosting.

For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and enough milk or cream to achieve a spreadable consistency. Assemble the cake by spreading frosting between layers and on top, then garnish with chopped nuts and coconut. Enjoy this rich, moist, and nutty Italian Cream Cake, perfect for any celebration!