Billie’s Italian Cream Cake

Dear Sweet Billie from my church kindly shared her Italian Cream Cake recipe with me. And now, because you’re equally dear and sweet, I’m sharing it with you.


1 stick unsalted butter, softened
1 c. vegetable oil
1 c. sugar + 3 Tbl., divided
5 whole eggs, separated
3 tsp. vanilla extract
1 c. shredded coconut
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk

4 oz. cream cheese, softened
2 sticks unsalted butter, softened
pinch of salt
3 tsp. vanilla extract
5-6 c. powdered sugar
milk, only if needed
1 c. sweetened, flaked coconut, toasted
1 c. chopped pecans or walnuts

Preheat oven to 350 degrees.  Grease and flour 3 (9-inch) round cake pans; set aside.  Cream together butter, oil and 1 cup sugar until fluffy.  Mix in the egg yolks and vanilla.  Mix in the coconut.  In a separate bowl, combine the flour, baking soda, baking powder and salt.  Add dry ingredients alternately with the buttermilk to the batter.  In a separate bowl, beat egg whites until soft peaks form and fold into the cake batter.  Divide batter between the three cake pans.  Sprinkle the top of each cake with one Tablespoon of sugar.  Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in the pans for 15 minutes.  Invert cakes to a wire rack and cool completely.

For the frosting: Beat together butter and cream cheese until smooth.  Add the salt and vanilla and beat until combined.  Add powdered sugar, one cup at a time, beating after each addition.  Add a little milk, only if needed, to reach desired consistency.  Spread between layers of cooled cake and on the top and outside of cake.  Press toasted coconut into the outer layer of cake.  Sprinkle chopped nuts over the top.  Slice and serve.  Store any leftover cake in the refrigerator.    


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