Thursday, May 19, 2016

Italian Cream Cake

Yum
Last year I shared with you a new cookbook, The Crown of Southern Cooking. This cookbook has yet to get any dust, and continues to impress me!  This post has been a long time coming, because I absolutely love this recipe. Italian Cream Cake. O.M.G. It's so good!



I tried researching the history of this cake because I wasn't sure what was "Italian" about this recipe. Despite the time I put into researching this, I did not get an answer. And, it's a question other people have too. It has more of a "Southern" history than Italian. And from the cookbooks and blogs it shows up in, I agree with that. And, you know how I love my southern foods!


This cake has some coconut in it, but it's sooo good, that even those that don't like coconut are asking for another slice! Seriously. I served this cake to one of the biggest anti-coconut people I have ever known. Yup... Wanted more cake!


I kept the cake true to the original recipe, but did tinker with the frosting a bit. Just added some toasted coconut and pecans. Man oh man, that frosting was so good, I am surprised I had enough left to get on the cake, because it was so good on my spoon :)



Italian Cream Cake

6 large eggs, separated
2 cups sugar, divided
1 cup butter, softened
1/2 tsp salt
1 1/2 tsp vanilla
1 tsp baking soda
1 cup buttermilk
2 cups all-purpose flour
1 cup finely chopped pecans, toasted
1 cup shredded coconut

Preheat oven to 325 degrees. Grease and flour tube pan; set aside.

In large mixing bowl, beat egg whites until soft peaks form.  Slowly beat in 1/2 cup sugar until stiff peaks form. Gently pour eggs whites into another bowl; set aside.

In large mixing bowl, cream butter, 1 1/2 cups sugar, salt, and vanilla.  Beat in egg yolks, one at a time.  In small bowl, add baking soda to buttermilk. Add buttermilk mixture to batter, alternating with flour. Mix well after each addition. Fold in egg whites until completely incorporated with batter. Gently fold in coconut and pecans.

Pour batter into prepared tube pan. Bake for 60-70 minutes or until cake golden and a toothpick inserted in center comes out clean.  Invert pan until cool, then remove cake from pan.



Italian Cream Frosting
1 cup butter, softened
8 ounces cream cheese, softened
1 1/2 tsp vanilla
3/4 pound powdered sugar
1/3 cup coconut, toasted (optional)
1/3 cup finely chopped pecans, toasted (optional)

Once cake is cooled, combine butter, cream cheese, and vanilla in mixing bowl. Beat until smooth. Slowly add sugar, beating until smooth and creamy.

Cut cake in half, horizontally.  Add layer of frosting to the bottom of cake, place top of cake on top of frosting.  To remaining frosting, add coconut and pecans mixing until evenly distributed. Frost remainder of cake.

Store covered in refrigerator. Remove from refrigerator 30 minutes before serving.

Source: The Crown of Southern Cooking

Sharing this at:
Weekend Potluck
Throwback Thursday

25 comments:

  1. This is not a cake, this is a work of art! Still, I'd love it and the coconut is simply a win win for me! 💕💕💕💕

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    1. With your love of coconut, you will LOVE it!

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  2. This is by far my favorite cake. The longer it rests the more moist it gets. It just never lasts that long!

    Wishes for tasty dishes,
    Linda

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    1. Good to know, but I don't know if I will ever get to test that part!
      Thanks for stopping by, Linda :)

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  3. I am usually not a frosting fan, but this one with coconut and pecans has really got me! The cake looks super, Kris.

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    1. Thanks, Angie! I would love to see your take on this cake!

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  4. As soon as I saw this cake on FaceBook, I knew I wanted it! Oh my gosh, it looks so darn good! I definitely want to make this for the hubby's family, who hates coconut. See what they think. I'm guessing they are going to love it too :-)

    Hope you are having a great weekend Kris!

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    1. Thank You!! I would love to hear what they think of it. And you know what, even if you can't get their approval, that just means more for you! But, my biggest coconut critic, I cut off just a bite...no bigger than a tablespoon... Was back to finish that piece before you knew it!

      Congrats on your feature at The Weekend Potluck!! Way to go :)

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  5. Another wonderful recipe. :-) I think I will surprise Jeremy with this cake for Father's Day!
    Pinning. :-))
    Carla

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  6. What a beautiful, appealing cake! Can't wait to try it.

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  7. This looks so luscious! I have marked it for later use!

    The Old Fat Guy

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    1. Hope you love it as much as we loved your Pulled Pork recipe!

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  8. I have been looking for a cake recipe today. This looks perfect!

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    1. Thank You! Your Easy Garlic Bread looks like the perfect bread to go along with a pasta dish!

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  9. This looks lovely! I think it used to be made with Italian Buttercream (a buttercream made with a whipped egg white base) but in the South it seems like many of those old frostings have been replaced with cream cheese frosting. Carrot cake is the same way; the classic old frosting was Ermine (another buttercream made with a cooked flour base) - it makes sense - cream cheese is delish and more stable in warm weather.

    Anyway, this cake looks ah-maze-ing!! It's going on my soon to make list for sure!! Thanks for linking up with us at Throwback Thursday! Have a great Memorial Day Weekend!

    Mollie

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    1. Thanks so much for the history! That does makes sense.

      Hope you had a great Memorial Day also!

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  10. i've always loved this cake because pecans and coconut are two of my favorite additions to anything! great post. :)

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    1. Thanks, Grace :) You always have great taste!

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  11. This looks soooooo good! Italian cream cake has been on my bucket list for some time now. And I've always wondered why it's called Italian. You are so right...it seems far more southern. But I'm crazy for coconut in cakes and this one looks amazing! : )

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    1. You must try this Anne! I would love to see your spin on it. I know it would be fabulous :)

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  12. That looks absolutely wonderful. I am a big fan of southern food too (and Italian for that matter!) so I definitely need to give it a try!

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    1. With your love of Southern and Italian, you do need to try it. You won't be disappointed!

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  13. I've made this cake once, I will have to try your recipe Kris! Looks delicious!

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