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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 774Original recipe yields 12 servings (1 3-layer 9-inch round cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 342403 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...
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...
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...
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.