Italian Cream Cake

This cake is a holiday tradition at my house. It’s rich, moist, and filled with coconut and walnuts.

For the cake:

  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 egg yolks
  • 5 egg whites
  • 1 small can flaked coconut, reserving 2 tablespoons for garnish
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup choppedĀ  walnuts

For the Cream Cheese Frosting:

  • 1 (8-ounce) package softened cream cheese
  • 1 stick (1/2 cup) unsalted butter , softened
  • 1 (1 pound) box powdered sugar
  • 1 teaspoon vanilla extract
  • Chopped walnuts and coconut for garnish

Cream butter and shortening. Add sugar. Beat until mixture is smooth. Add egg yolks and beat well. Sift together baking soda and flour. Add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in beaten egg whites. Pour in three 8-inch pans or two 9-inch pans and bake 350 degrees for 30 minutes. Let cool and frost.

For the frosting:
Mix together above ingredients. Frost top and sides of cake, garnishing top with reserves coconut and walnuts.

2 Comments so far »

  1. Terry Assunto said

    April 6 2009 @ 4:59 pm

    Hi Chef Rick,

    Thanks for the recipe……….my husband is Sicilian and we are from South Louisiana, Lake Charles, and I was too late to get him a crawfish shaped cake for his b’day the 14th of april……anyway, thanks for the recipe I am going to make this for him along with his favorite eggplant parmesan……..I will let you know the outcome of the cake……….

    Also, the cake will be shared by some people on a committee he is on to pass a Bond issue (hmm good luck!!LOL) for a new school in our small community here……

    Thanks for the recipe,

    terry

  2. jack brown said

    March 12 2012 @ 7:22 pm

    I copied this recipe back in Jan. 04.. It was a hit. so i’m going to make it again Mar. 2012 for the 2nd time.. Thanks rick. theirs no need for someone else’s version.

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