I always have cream cheese in my refrigerator. It can make a great frosting. There are numerous recipes you can make or enhance with this one ingredient. It is a staple I use often. This recipe is definitely on my “to make” shortlist when I am not sure what to take to gatherings! Moist and light, this cake is not your ordinary out of the box mix. All these fresh ingredients come together to satisfy even the pickiest of eaters. I am not a huge coconut fan and this tastes great even without the addition of the coconut. Here it is made bare. But I have included the recipe for one of my favorite cream cheese frostings in case you decide to dress it up!
Italian Cream Cake
- 1 stick Butter
- ½ cup Crisco ** see notes
- 2 cups Sugar
- 5 Egg Yolks
- 2 cups Plain Flour
- 1 tsp Baking Soda
- 1 cup Buttermilk
- 1 tsp Vanilla
- 1 cup Coconut
- 1 cup chopped Pecans
- 5 Egg Whites stiffly beaten
- 1 8 oz Cream Cheese softened
- ½ stick Butter softened
- 1 box powdered sugar
- 1 tsp Vanilla
- Chopped Nuts optional
- Cream butter and Crisco. Add sugar, beat well. Add egg yolks and beat. Add flour and soda. Alternate with buttermilk. Stir in vanilla. Add coconut & nuts. Fold in stiffly beaten egg whites 2 Tablespoons at a time. Pour into greased and floured 9 in cake pans and bake at 350 for 20 – 25 min or until toothpick comes out clean. Cool and frost with cream cheese frosting.
- Mix cheese and butter, add sugar and vanilla.
- Frost Cake and sprinkle nuts on cake.
- For chocolate Italian cream add 1/2 cut cocoa powder.
- You can also substitute a 9x13 pan for a sheet cake variety.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.