Italian Cream Cake Recipe

Ingredients:

• 1 cup buttermilk
• 1 tsp baking soda
• 1/2 cup butter
• 1/2 cup shortening
• 2 cups white sugar
• 5 eggs
• 1 tsp vanilla extract
• 1 cup flaked coconut
• 1 tsp baking powder
• 2 cups all-purpose flour
• 8 ounces cream cheese
• 1/2 cup butter (for frosting)
• 1 tsp vanilla extract (for frosting)
• 4 cups icing sugar
• 2 tbsp light cream
• 1/2 cup chopped walnuts
• 1 cup sweetened coconut

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Mix the Buttermilk: In a small bowl, dissolve the baking soda in the buttermilk and set aside.
3. Cream Butter and Sugar: In a large bowl, cream together 1/2 cup butter, shortening, and white sugar until the mixture is light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each egg is well incorporated. Add the buttermilk mixture, 1 tsp vanilla, and 1 cup flaked coconut. Stir until combined.
5. Dry Ingredients: Sift the flour with baking powder. Gradually mix the dry ingredients into the wet mixture, stirring until just combined.
6. Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Once done, allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. Prepare the Frosting: In a medium bowl, combine the cream cheese, 1/2 cup butter, and 1 tsp vanilla extract. Gradually beat in the icing sugar until the frosting is smooth and fluffy. Add the light cream as needed to adjust the consistency.
8. Add the Walnuts and Coconut: Stir in the chopped walnuts and remaining 1 cup of sweetened coconut into the frosting mixture.
9. Assemble the Cake: Once the cakes have cooled completely, spread the frosting between the layers. Frost the top and sides of the cake as well.
10. Serve and Enjoy: Slice and serve this classic Italian Cream Cake for a delightful dessert that’s sure to impress!