Name: Italian Cream Cake
Prep time: 30 min
Cook time: 25 min
Total time: 85 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking soda; 0.5 cup butter; 0.5 cup lard; 2 cups white sugar; 5 eggs, separated; 1 cup buttermilk; 1 cup chopped pecans; 1 (3.5 ounce) can sweetened flaked coconut; 1 tablespoon vanilla extract; 1 (8 ounce) package cream cheese, softened; 0.25 cup butter; 3.5 cups confectioners' sugar, or more to taste; 1 tablespoon vanilla extract; 0.5 cup chopped pecans, or to taste

Italian Cream Cake

3.0

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My mother-in-law gave me this recipe when her son and I got married. It comes out great every time, even with minimal cake-baking experience! People who don't like coconut and cream cheese both have commented how surprised they are that they love this cake!

Recipe by mbblack

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

25 mins

Additional Time:

30 mins

Total Time:

1 hrs 25 mins

Servings:

Yield:

1 9-inch layer cake

Jump to Nutrition Facts

Ingredients

Cake:

2 cups all-purpose flour
1 tablespoon baking soda
½ cup butter
½ cup lard
2 cups white sugar
5 eggs, separated
1 cup buttermilk
1 cup chopped pecans
1 (3.5 ounce) can sweetened flaked coconut
1 tablespoon vanilla extract

Frosting:

1 (8 ounce) package cream cheese, softened
¼ cup butter
3 ½ cups confectioners' sugar, or more to taste
1 tablespoon vanilla extract
½ cup chopped pecans, or to taste

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.
Mix flour and baking soda together in a small bowl.
Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar; beat until smooth. Add egg yolks one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition.
Fold 1 cup pecans, coconut, and 1 tablespoon vanilla extract into the batter.
Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in pans, about 5 minutes. Invert cakes onto cooling racks; let cool completely, 25 to 30 minutes.
Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar and 1 tablespoon vanilla extract; beat frosting until smooth.
Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.

Cook's Note:

If frosting seems too thick in step 7, add a little milk.

Nutrition Facts (per serving)

781	Calories
42g	Fat
95g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 781
% Daily Value *
Total Fat 42g	54%
Saturated Fat 19g	96%
Cholesterol 128mg	43%
Sodium 510mg	22%
Total Carbohydrate 95g	35%
Dietary Fiber 3g	11%
Total Sugars 75g
Protein 8g
Vitamin C 0mg	2%
Calcium 67mg	5%
Iron 2mg	12%
Potassium 206mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.