A classic Southern-style Italian Cream Cake, featuring a rich buttermilk and shortening batter loaded with coconut and nuts. This tender, three-layer cake is finished with a decadent cream cheese frosting.
Author
Unknown
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| 2 cups | Sugar |
| 1 stick (½ cup) | Oleo (Margarine) or Butter, softened |
| 1/2 cup | Crisco (Shortening) |
| 5 | Eggs, separated |
| 2 cups | Flour |
| 1 cup | Buttermilk |
| 1 teaspoon | Baking Soda |
| 1 (7 oz) can | Angel Flake Coconut (See Note) |
Frosting
| Measurements | Ingredients |
|---|---|
| 1 (8 ounce) pkg | Cream Cheese, softened |
| 1 stick (½ cup) | Soft Oleo (Margarine) or Butter |
| 1 box (1 lb) | Powdered Sugar |
| 1 teaspoon | Vanilla |
| 1/2 cup | Nuts |
Instructions
Cake
- Preheat your oven to 350°F. Grease and flour three 8-inch or 9-inch round cake pans.
- In a large bowl, cream together the sugar, oleo, and Crisco until light and fluffy.
- Add the 5 egg yolks one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and baking soda.
- Alternately add the flour mixture and the buttermilk to the creamed mixture, beginning and ending with the flour.
- In a clean, dry bowl, beat the 5 egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter, followed by the can of coconut.
- Divide the batter evenly among the three prepared pans.
- Bake for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool completely before frosting.
Frosting
- In a large bowl, beat the softened cream cheese and soft oleo together until smooth.
- Gradually add the powdered sugar and beat until creamy. Stir in the vanilla and the chopped nuts.
- Spread the frosting between the cooled cake layers and over the top and sides of the cake.
Note
The original recipe card mentions “1 can angel flake coconut” in the instructions but not in the ingredient list. It has been added to the recipe above.
.webp)