Italian Cream Cake

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

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