Happy Birthday yesterday to my sweet mom. She turned 72 but doesn’t look a day over 60. She is truly one of the greatest people I know and I am so lucky to have her for a mom. I owe my love of cooking and my modge podge recipe collection to her. Thanks mom!
Since it was my mom’s birthday yesterday I have cake on my mind so that’s what I’m sharing with you today.
This Italian Cream Cake is delicious. It’s not anything over-the-top or too fancy schmancy, it’s just a really good, moist, simple to make cake.
I’m not one who usually likes nuts in things, especially frosting, but it’s actually a really good thing here. I had this cake awhile back when my sister-in-law made it and I was actually little hesitant to try it because duh, nuts don’t belong in frosting! But one bite and I realized nuts in frosting, at least with this cake, aren’t such a bad thing after all. Also, for all you non-coconut lovers out there, just try this cake. You can’t even tell there is coconut in it. It really just gives it an added sweetness.
Because I knew I could have probably eaten this entire cake myself, I sliced it up and gave a lot of it away. I’m pretty sure I put some smiles on a few peoples faces!
- FOR THE CAKE:
- 5 eggs , separated
- 1/2 cup butter
- 1 cup vegetable oil
- 1 cup sugar
- 1 Tbsp. vanilla
- 1 cup sweetened flaked coconut
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 cup buttermilk
- FOR FROSTING:
- 2 pkg. (8-oz) cream cheese
- 1/2 cup butter
- 2 tsp. vanilla
- 2 lbs powdered sugar
- 1 cup chopped pecans
- 1 cups sweetened flaked coconut
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans or two quarter sheet cake pans or one 9x13-inch pan.
To make the cake: beat egg whites until stiff and set aside. In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, beat until smooth then add the coconut and mix until combined. .
In a separate bowl, mix flour, baking soda, and baking powder. Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.
Pour evenly into the prepared pans. Bake the cakes 15 to 18 minutes, or until toothpick comes out clean. Turn the cakes out onto cooling racks and allow to cool completely.
To make the frosting: In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped pecans and add 3/4 cup to the frosting along with the coconut. Spread between layers and serve. If using the quarter sheet pans, cut them in half lengthwise so you end up with 4 rectangular layers. Spread a generous amount of icing between each layer. Spread remaining frosting around all the sides. Sprinkle with remaining chopped pecans.
This frosting is pretty sweet and thick. If you'd like a little bit lighter, less sweet frosting, just adjust the amount of powdered sugar to your liking.
Recipe Source: The Pioneer Woman Cooks:Food From My Frontier