Italian Creme Cake

Don't let the pretty pink frosting fool you - this Italian Creme Cake tastes just right!

My description for my blog and a lot of my social media states that I am a recipe hoarder. I have thousands (not kidding) of recipes saved to try. I am, however, becoming a little nervous of the recipes I have pinned from blogs because some of these blogs have just *POOF* disappeared. I have taken to copy/pasting recipes into a Word document for my meal plan each month because I'm scared I will go to pull up a recipe on the tablet and the blog will be gone and my meal plan will be foiled.

This lovely cake recipe is one I made for my birthday last year. I wasn't always doing the Word document back then, but I thankfully did that month. I went to go pull up the recipe to type up and *POOF* the blog is now private and I cannot access it. I'm so glad I have the recipe "written" down because it's such a wonderful cake. It really is. I love Italian creme cakes. The cream cheese frosting and coconut and pecans....it's like a carrot cake without the carrot and cinnamon. SO GOOD. I tinted my frosting pink and added pearl sprinkles because I'm a princess (even my name means princess) haha. I also utilized the cake for practicing scallop borders for the first time!

(Print)
What you need:
For the cake:

• 2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1/2 cup shortening
• 4 egg yolks
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. vanilla extract
• 4 egg whites
• 1 to 2 cups flaked coconut (to your taste)
• 1 to 2 cups pecans (to your taste)

For the frosting:

• 1 pkg. (8 oz) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp. vanilla extract
• 1 cup chopped pecans (optional)

Directions:

1. For the cake: cream together sugar, butter, vegetable oil, and shortening.
2. Add egg yolks one at a time, beating well after each addition.
3. Mix together buttermilk and baking soda (I did this in my measuring cup).
4. Alternate adding buttermilk and flour to the creamed mixture, then add vanilla.
5. In a separate bowl, whip egg whites until stiff peaks form.
6. Fold 1/3 egg whites into the cake batter, then quickly fold the rest in. 
7. Stir in coconut flakes and pecans. 
8. Pour batter into three greased, parchment paper lined 9-inch round pans.
9. Bake in a preheated 325 degree oven for 24 to 30 minutes or until a toothpick comes out clean when inserted in the center.
10. Let cool on a wire rack in the pan.
11. For the frosting: beat together cream cheese and butter. Add vanilla extract.
12. Then add powdered sugar little by little and beat until fluffy and smooth. Stir in pecans, if desired.
13. Assemble the cake by placing a cooled layer onto a serving plate or dish. Frost the top and then add another cooled layer. Frost the top of it and add the final cooled layer. Frost the top and sides.

Recipe from Mom's Mutterings

(blog is no longer available)

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