A classic Southern-style Italian Cream Cake, featuring a rich, tender crumb packed with coconut and nuts. This three-layer cake is finished with a rich cream cheese frosting.
Author
Jr. League
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Stick (½ cup) | Margarine, softened |
| 1/2 Cup | Shortening |
| 2 Cups | Sugar |
| 5 | Eggs, separated |
| 2 Cups | Flour |
| 1 tsp (See Note) | Baking Soda |
| 1 Cup | Buttermilk |
| 1 Teaspoon | Vanilla |
| 1 Small Can (3.5 oz) | Flaked Coconut |
| 1 Cup | Chopped Nuts |
Instructions
- Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans.
- In a large bowl, cream the margarine and shortening together. Gradually add the sugar and beat until the mixture is light and smooth.
- Add the egg yolks one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and baking soda.
- Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined.
- Stir in the vanilla, coconut, and nuts.
- In a separate, clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the batter evenly into the three prepared pans.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- Frost with your favorite Cream Cheese Frosting.
Note
The original recipe card is missing the amount for baking soda. One teaspoon has been added, which is a standard amount for this recipe and works with the buttermilk to leaven the cake.
