Italian Cream Cake -- Quad-Cities Online Recipe Book
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Italian Cream Cake

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This is a family favorite and is my husband's annual birthday cake.

Ingredients

2 cups sugar
1/2 cup butter
1/4 cup margarine
5 eggs, separated
2 cups flour
1 teaspoon salt
2 cups shredded coconut
1 teaspoon vanilla
1 teaspoon soda
1 cup buttermilk
1 cup chopped nuts
Icing:
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla
1/2 cup butter
1 pound powdered sugar
Nuts, optional

Instructions

Cream sugar, butter and margarine together. Add egg yolks, one at a time, to creamed mixture. Sift dry ingredients twice. Add alternately dry ingredients with buttermilk to creamed mixture. Add coconut and nuts. Fold in stiffly beaten egg whites.

Bake in 3 greased and floured 9-inch round pans. Bake at 350 degrees for 25 minutes; let cool on wire racks. When cool, remove from pans and frost.

To make icing, beat butter and cream cheese together. Add vanilla and powdered sugar. Cream well. Top with coconut and nuts, if using. For the icing, beat butter and cream cheese together. Add vanilla and powdered sugar. Cream well. Top with coconut.

Beth Lagomarcino of Lagomarcino's Confectionary




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