Classic Southern Italian Cream Cake Recipe

When it comes to making an Italian Cream Cake, it takes a true southerner to know how to make it right. Thank goodness my friend Robyn from Add a Pinch put out a wonderful cookbook this year! Not only does it include this recipe for Italian Cream Cake…but other southern comfort food like Creamed Corn, Sweet Tea, Buttermilk Fried Chicken, and more!

Trying to choose where to start wasn’t hard…I’ve been wanting to make an Italian Cream Cake for many years. You see, many years ago I happened to be on a mission trip in Louisana and one of our hosts prepared dinner and dessert for us. You guessed it, Italian Cream Cake was the dessert served. I’ve been itching to get that cake in front of me ever since.

When I was thumbing through Robyn’s book and dog-earing all the recipe I want to try, it hit me instantly as I came across the cake where I was going to start!

INGREDIENTS:
FOR THE CAKE:

• 5 large eggs, separated
• 1 cup salted butter, softened
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup sweetened coconut (flakes or shredded)
• 1 cup chopped pecans

FOR THE FROSTING:

• 1 cup salted butter, softened
• 2 packages (8 oz each) cream cheese, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans
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DIRECTIONS:

1. For the cake, preheat oven to 350°F. Prepare two 9-inch cake pans with baking spray and set aside.
2. Using a stand mixer with whisk attachment, beat the egg whites until a stiff peak, about 7 minutes. Set aside.
3. In a clean bowl of a stand mixer with paddle attachment (or hand mixer), beat butter and sugar until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, beating after each addition.
4. ..................................

for full instruction please see : www.shugarysweets.com

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