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My review
Incredibly Delicious Italian Cream Cake
Rory
"This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible."
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Ingredients
1 h 35 m servings 774 calsOriginal recipe yields 12 servings (1 3-layer 9-inch round cake)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
- In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Nutrition Facts
Per Serving: 774 calories; 40.5 g fat; 98.1 g carbohydrates; 8.2 g protein; 143 mg cholesterol; 398 mg sodium. Full nutrition
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Reviews
Read all reviews 327385 Ratings
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Most helpful positive review
11/2/2007
I've made this cake twice now. The first time I followed the original recipe first and the cake was yummy. It was a bit dense however, so the second time I followed HJONES999 suggestions (except...
Most helpful critical review
6/5/2005
I guess the other positive reviewers have never had real Italian Cream Cake. I'm not one to be harsh on other people's recipes, but this one is not correct. Problems: First, it doesn't ...
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6/5/2005
I guess the other positive reviewers have never had real Italian Cream Cake. I'm not one to be harsh on other people's recipes, but this one is not correct. Problems: First, it doesn't ...
11/2/2007
I've made this cake twice now. The first time I followed the original recipe first and the cake was yummy. It was a bit dense however, so the second time I followed HJONES999 suggestions (except...
9/19/2006
Very good! This was the first made from scratch cake I ever made and it was awesome! The only thing i would do differently is sprinkle the nuts on top. The nuts mixed in with the icing made it h...
2/21/2003
I did not like this at all. I did not use coconut, and did not think it would matter, as other reviewers had done. This was a really greasy, oily cake. Perhaps the coconut would have absorbed so...
6/5/2001
What a moist, rich, wonderful cake! I made this for a co-worker who was getting married. I don't eat cream cheese so I didn't try it, but everyone just RAVED about this cake. There wasn't a sli...
12/19/2002
Truly is incredible! The first time I made it, the cakes stuck to the pan (even after greasing and flouring it). So the second time I used wax paper on the bottom of the pans, and it turned ou...
1/14/2007
Hi there, I made this tonight. It was really good and much admired by the crowd. I made the following changes: I added 1/4 cup oil to the batter based on the "thick" comments I read on other r...
11/10/2002
This is my SECOND review. Have made this cake somewhere around 7-8 times now. All in the past couple of months. WONDERFUL cake. Tried and then continued to use both in the cake as well as the fr...
1/25/2005
I doubled this recipe and made a 11 x 18 sheet cake. There was a lot of batter and I even put some in a round cake pan. The cake has a good flavor, especially with the creme cheese icing.