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bea's italian cream cake

(5 ratings)
BeachChic avatar
Recipe by
Bea L.
@BeachChic
Emerald Isle, NC

I've been making this cake for so many years that I can't remember where the recipe came from. Most likely it was from a friend or a cookbook. It's a beautiful cake and very delicious, too. It also freezes well.

(5 ratings)
method Bake

Ingredients For bea's italian cream cake

  • 1 stick
    butter, softened
  • 1/2 c
    shortening
  • 2 c
    granulated sugar
  • 5
    egg yolks
  • 1 c
    buttermilk
  • 1 1/2 tsp
    pure vanilla extract
  • 1 1/4 c
    flaked coconut
  • 2 c
    self-rising flour*
  • 1/2 c
    chopped pecans
  • 5
    egg whites, stiffly beaten
  • FROSTING:
  • 8 oz
    cream cheese, softened
  • 1 stick
    butter, softened
  • 16 oz
    powdered sugar
  • 1 tsp
    pure vanilla extract
  • 1/2 c
    chopped pecans

How To Make bea's italian cream cake

  • 1
    TIPS: Leave butter and cream cheese out at room temperature for at least 4 hours. Also, leave eggs and buttermilk out for 30 minutes to an hour before starting cake. This insures better results.
  • 2
    BUTTERMILK SUBSTITUTE: Put 1 Tablespoon of vinegar or lemon juice into measuring cup and finish filling with milk to equal the one cup of buttermilk. Stir vigoriously and let stand for 5 minutes.
  • 3
    NOTE: You can use all purpose flour but make sure you put 1 teaspoon of baking soda in the buttermilk, stir well and let it stand for a few minutes. Also, use 1/2 teaspoon of salt with the flour.
  • 4
    Preheat oven to 325. Grease and flour 3 cake pans. Seperate egg whites from yolks and beat the egg whites to a stiff peak.
  • 5
    CAKE: Using an electric mixer cream butter, shortening and sugar until smooth and creamy. Add egg yolks, buttermilk and vanilla and mix thoroughly until well blended. Add in coconut then the flour and mix thoroughly using a spoon. Now add in the nuts and combine well. Last, "fold" in the egg whites.
  • 6
    Pour equally into three prepared cake pans and bake @ 325 for approximately 25-30 minutes. Check them at 25 minutes. They're done when tested with a toothpick. Cool in pans for 10 minutes then turn out and cool completely.
  • 7
    FROSTING: Using an electric mixer, cream together the cream cheese and butter. Gradually add in the powdered sugar and mix until smooth and creamy. Now using a spoon, stir in the vanilla and combine well. Fold in the nuts and blend well. Frost between layers, sides and top of cake. Keep in a cool place.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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