Billie’s Italian Cream Cake from the PW

We are surrounded by mother’s and grandmothers that just love coconut. So, when I stumbled on this recipe for Italian Cream Cake I knew it would be perfect for our Mother’s Day dessert!
Start by separating your eggs.

Beat egg whites until stiff.

 Grease and flour your cake pans.

 Cream butter, oil and sugar together. 
Add egg yolks, vanilla and coconut.

Mix all dry ingredients together.

Alternate adding dry ingredients and buttermilk until just combined. 

Fold in egg whites. 
I usually measure out my batter so each layer will be even. 

Bake.

While the cakes are baking, whip up your frosting. Combine softened cream cheese, butter, vanilla and powdered sugar. Beat until light and fluffy. Add walnuts and coconut and stir gently.

Spread icing between layers.

Enjoy!




Italian Cream Cake:
1 stick Butter
1 cup Vegetable Oil
1 cup Sugar
5 whole Eggs, Separated
3 teaspoons Vanilla
1 cup Coconut 
2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 cup Buttermilk
Frosting:
2 packages (8 Oz) Cream Cheese
1 stick Butter
2 teaspoons Vanilla
1 package 2 Lb Powdered Sugar
1 cup Chopped Walnuts
1 cup Sweetened, Flaked Coconut

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans (the next time I make this I will use 8-inch pans for a thicker layer). Beat egg whites until stiff, eet aside.

For the cake, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut. In a separate bowl, mix flour, baking soda, and baking powder.Alternate buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.Pour evenly into prepared pans, sprinkle the top of each pan with 1 (at least) tablespoon sugar. Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.

For the frosting, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and coconut. Spread between layers and serve. If the frosting is at room temperature it will be much easier to spread between the layers.

Can’t wait to see what you baked recently!


Link up your recipes below!


Be sure to check out a couple of the other recipes linked up!


Happy Tuesday!


Linked to:
Trick or Treat Tuesday

Photobucket

About Liz

I’m a dairy cattle showing, wine loving, cake baking, wife and mommy navigating the world of friend’s bridal and baby showers while living & loving life on the farm.

Comments

  1. This looks scrumptious!!! Is this from her new cookbook?

  2. I am highly addicted to coconut:-) That cake looks and sounds amazing!!!!

  3. Oh my, that cake is awesome. I want it!

  4. It’s hard to beat a PW Recipe. This one looks to not disappoint!

  5. this is probably a stupid question but I have used coconut on top of a cake and it was aweful. It was real strong and kinda bitter. Am I buying the wrong shredded coconut? Thanks so much, Jackie

Leave a Comment

*