Italian Creme Cake Recipes

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ITALIAN CREAM CAKE (OLD FAMILY RECIPE)



Italian Cream Cake (old family recipe) image

This recipe has been in my family for years, and in my opinion is the best Italian Cream Cake! It's very moist and always gets lots of compliments!

Provided by Kim D.

Categories     Dessert

Time 1h5m

Yield 14 serving(s)

Number Of Ingredients 15

1/4 lb butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla
1 cup shredded coconut
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/4 lb butter, softened
1 teaspoon vanilla
1 box powdered sugar
1/2 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F.
  • For cake: Cream butter, shortening and sugar.
  • Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
  • Add sifted flour into batter, alternating with the buttermilk mixture.
  • Add vanilla, coconut and chopped pecans.
  • Beat egg whites and fold into batter.
  • Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake.
  • Bake for 45 minutes, or until cake tests done.
  • Remove from oven, cool completely before frosting.
  • For frosting: Beat cream cheese and butter.
  • Add vanilla, powdered sugar, and pecans.
  • Continue to beat until you get a spreading consistency.

INCREDIBLY DELICIOUS ITALIAN CREAM CAKE



Incredibly Delicious Italian Cream Cake image

This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible.

Provided by Rory

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 12

Number Of Ingredients 17

1 cup buttermilk
1 teaspoon baking soda
½ cup butter
½ cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
½ cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
½ cup chopped walnuts
1 cup sweetened flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
  • In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Nutrition Facts : Calories 766.7 calories, Carbohydrate 98 g, Cholesterol 139.8 mg, Fat 39.7 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 20.4 g, Sodium 397.2 mg, Sugar 78.5 g

ITALIAN CREAM CAKE I



Italian Cream Cake I image

This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.

Provided by Chantal

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 14

1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 ½ cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
½ cup butter
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
  • Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
  • Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
  • Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g

ITALIAN CREAM CAKE



Italian Cream Cake image

Sweet, cream cheese frostings served atop tender cakes make luscious desserts. And Joanne Brininstool's take on a classic is a perfect example. The moist treat from the Austin, Texas cook features a hint of coconut and nutty pecans with a moist and creamy frosting.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 18 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1/2 cup chopped pecans, toasted

Steps:

  • In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. , In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator.

Nutrition Facts :

ITALIAN CREME CAKE



Italian Creme Cake image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 12 to 16 servings

Number Of Ingredients 16

1/2 cup solid vegetable shortening
1/2 cup margarine
2 cups sugar
1 teaspoon vanilla
5 eggs, separated
1/2 cup maraschino cherry juice
1 cup buttermilk
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups coconut flakes
4 ounces margarine
4 cups powdered sugar
1 teaspoon vanilla
8 ounces cream cheese
3/2 cups pecans, broken and toasted

Steps:

  • Pre-heat oven to 350 degrees F.
  • Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
  • In a separate bowl, mix the maraschino cherry juice and buttermilk.
  • In a separate bowl, mix the flour, salt, and baking soda.
  • Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
  • Fold in coconut.
  • Beat egg whites to stiff peaks and fold into the mixture.
  • Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
  • Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.

ICED ITALIAN CREAM CAKE



Iced Italian Cream Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, plus more for greasing
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/2 cup vegetable shortening
2 cups sugar
5 large eggs, separated
1 cup buttermilk, well shaken
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup sweetened shredded coconut
Cooking spray
8 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 pound confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
  • Sift the flour and baking soda together and set aside.
  • With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
  • In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
  • Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
  • For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
  • When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.

ITALIAN CREAM CAKE



Italian Cream Cake image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12-15 servings

Number Of Ingredients 19

CAKE:
Crisco® Flour No-Stick Spray
1 cup Crisco® All-Vegetable Shortening or 1 stick Crisco® All-Vegetable Shortening Sticks
2 cups sugar
5 large eggs, separated
1 tsp. vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups buttermilk
1 1/2 cups flaked coconut (4 oz.)
1 cup finely chopped pecans
CREAM CHEESE FROSTING:
12 oz. cream cheese or 1 1/2 (8 oz.) pkgs., softened
6 cups powdered sugar
1 1/2 tsps. vanilla extract
1/2 cup butter, softened
3/4 cup flaked coconut, if desired
1/4 cup chopped pecans, if desired

Steps:

  • For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
  • COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
  • BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
  • For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.

ITALIAN CREME CAKE



Italian Creme Cake image

It has been several years since I made this delicious cake but my husband recently requested it for his birthday. I had forgotten how good this was.

Provided by paula giles

Categories     Dessert

Time 55m

Yield 1 13x9 inch cake

Number Of Ingredients 15

2 cups sugar
1/2 cup Crisco
1/2-1 cup butter, room temperature
5 eggs, separated
1 teaspoon baking soda
1 cup buttermilk
2 cups flour
2 cups coconut
1 cup pecans
1 teaspoon vanilla
8 ounces cream cheese
1/2-1 cup butter
1 box powdered sugar
1 cup chopped pecans
1 teaspoon vanilla

Steps:

  • Mix everything for frosting together until creamy.
  • --------CAKE-------------.
  • Creme together sugar, crisco, butter, and egg yolks, add one at a time, beating well after each.
  • Add soda to buttermilk then add alternately with flour, buttermilk, flour, etc.
  • Beat egg whites until stiff peaks form then fold into cake batter.
  • LAST, add coconut, pecans, and vanilla.
  • BAKE 350F degrees for 35-40 MINUTES.

Nutrition Facts : Calories 10367.7, Fat 662.2, SaturatedFat 318, Cholesterol 1804.8, Sodium 3917.1, Carbohydrate 1057.3, Fiber 55.4, Sugar 805.7, Protein 116.1

ITALIAN CREME CAKE



Italian Creme Cake image

Mmm. Pecans, coconut and cream cheese are a winning combination. Tasty and an elegant presentation. From a 1991 issue of Better Homes & Gardens. A very good cake with "bakery" texture and taste.

Provided by SharleneW

Categories     Dessert

Time 50m

Yield 1 three layer cake, 14 serving(s)

Number Of Ingredients 17

1/2 cup butter, softened
1/3 cup shortening
1 3/4 cups sugar
4 egg yolks (whites used later in recipe)
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
3/4 cup finely chopped pecans
4 egg whites
12 ounces cream cheese
6 tablespoons butter
1 1/2 teaspoons vanilla
6 -7 cups confectioners' sugar
1/2 cup coconut, toasted
pecan halves (optional)

Steps:

  • Grease and flour three 8- or 9-inch round baking pans.
  • Preheat oven to 350°F.
  • In large bowl, beat butter and shortening with mixer until combined.
  • Add sugar; beat on medium speed until light and fluffy.
  • Add egg yolks and vanilla; beat well.
  • In another bowl, combine flour, baking powder and soda.
  • Add dry mixture and buttermilk alternately to butter mixture, beating on low after each addition just until combined.
  • Stir in chopped pecans.
  • Thoroughly wash and dry beaters.
  • In clean bowl, beat egg whites with mixer on high speed until stiff peaks form.
  • Stir about one-third of egg whites into the cake batter, then fold in remaining whites.
  • Divide batter evenly between prepared pans.
  • Bake at 350°F for 18 to 30 minutes (depending on size of pan and oven temperature) until wooden toothpicks inserted near centers come out clean.
  • Cool on wire racks for 10 minutes.
  • Remove from pans and cool completely on wire racks.
  • Make Cream Cheese frosting: In medium bowl, beat cream cheese, 6 tablespoons butter and 1 1/2 teaspoons vanilla until smooth.
  • Gradually stir in powdered sugar until frosting is right consistency for spreading, beating until smooth.
  • (Makes about 4 cups frosting).
  • Assemble cake, frosting between layers and top.
  • Sprinkle top with toasted coconut and garnish with pecan halves.
  • Cover loosely and store in refrigerator.
  • This cake can also be baked in a 9 x 13-inch pan (35 to 40 minutes cooking time).
  • If you make 9 x 13-inch cake, you will only need half of frosting recipe.

Nutrition Facts : Calories 670.3, Fat 32.5, SaturatedFat 16.5, Cholesterol 111.7, Sodium 248.6, Carbohydrate 91.4, Fiber 1.5, Sugar 76.7, Protein 6.5

ITALIAN CREAM CHEESE CAKE



Italian Cream Cheese Cake image

Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.-Joyce Lutz, Centerview, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
11 ounces cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.

ITALIAN CREAM CAKE



Italian Cream Cake image

Looking for Italian-style dessert? Then check out this delicious cream cake that's garnished with pecans - a perfect treat to your guest.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 18

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla
5 eggs, separated
1 cup buttermilk
2 cups flaked coconut
1 cup finely chopped pecans
1 container (1 lb) cream cheese creamy ready-to-spread frosting
Additional chopped pecans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat sugar, butter and shortening with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add egg yolks, one at a time, beating until blended. Add flour mixture alternately with buttermilk, beating until blended after each addition. On low speed, beat in coconut and 1 cup pecans until blended.
  • In another large bowl, beat egg whites with electric mixer on high speed just until stiff peaks form. Fold one-fourth of egg whites into cake batter; fold in remaining egg whites. Pour batter into pan.
  • Bake 45 to 48 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
  • Frost cake. Garnish with additional chopped pecans.

Nutrition Facts : Calories 499, Carbohydrate 55 g, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 331 mg

ITALIAN LEMON CREAM CAKE



Italian Lemon Cream Cake image

I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.

Provided by Cindy Catudal Shank

Categories     World Cuisine Recipes     European     Italian

Time 4h50m

Yield 12

Number Of Ingredients 13

cooking spray
1 (16.25 ounce) package white cake mix
¾ cup milk
1 tablespoon milk
2 eggs
3 ½ tablespoons vegetable oil
2 tablespoons butter, melted
½ teaspoon vanilla extract
4 ounces cream cheese, softened
⅔ cup confectioners' sugar, divided, plus more for dusting
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
  • Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
  • Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
  • Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
  • Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

Nutrition Facts : Calories 434.5 calories, Carbohydrate 39.5 g, Cholesterol 102.1 mg, Fat 29.2 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 14.1 g, Sodium 330.2 mg, Sugar 28.8 g

CHOCOLATE ITALIAN CREAM CAKE



Chocolate Italian Cream Cake image

A chocolaty take on the classic Italian cream cake.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 10

Number Of Ingredients 17

½ cup butter
½ cup shortening
2 cups white sugar
5 eggs
2 cups all-purpose flour
1 teaspoon baking soda
¼ cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1 cup cream cheese
½ cup butter
¼ cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
  • Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
  • Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
  • Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
  • Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
  • To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

Nutrition Facts : Calories 1017.5 calories, Carbohydrate 120.3 g, Cholesterol 168.3 mg, Fat 58.1 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 23.9 g, Sodium 409.1 mg, Sugar 94.3 g

ITALIAN CREAM CAKE



Italian Cream Cake image

Italian Cream Cake recipes are basically the same, and true to form. Traditional Italian cream cake recipes often call for shortening in the batter. However, I prefer using all butter in my cream cake. I also like the depth of flavor you gain by adding brown sugar to the batter and a touch of almond extract. Take the time to toast the coconut to use as a garnish for the sides of the cake not only making it pretty, but adding spectacular flavor as well. It's a special cake for a special occasion.I baked the cake last night finished decorating this morning!!!

Provided by gab250_9411450

Categories     Dessert

Time 1h25m

Yield 12 pieces

Number Of Ingredients 19

1 cup salted butter, softened
1 1/2 cups granulated sugar
1/2 cup light brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
5 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup whole buttermilk
14 ounces sweetened flaked coconut, divided
1 1/2 cups pecan pieces, toasted divided
16 ounces cream cheese, softened
1 cup butter, softened
2 lbs powdered sugar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
reserved coconut, toasted
1/2 cup reserved toasted pecans

Steps:

  • Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside. Sift the flour, baking soda and baking powder together. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes Add the eggs 1 at a time beating well after each addition. Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
  • Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand.
  • Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
  • To make the frosting:.
  • Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla. Gradually add the powdered sugar, beating until creamy and smooth.
  • Line the edge of the cake plate with wax paper strips. [Tip: If storing the cake, place onto a cake round to make it easier to move from fridge to cake plate for serving] Frost the cake between the layers sprinkling each with reserved toasted pecan pieces.
  • Add the final layer and frost the top and sides. Finish the sides with toasted coconut. Decorate the top as desired with the remaining chopped pecans. Store chilled.

Nutrition Facts : Calories 1228.4, Fat 70.7, SaturatedFat 39, Cholesterol 200.5, Sodium 632.8, Carbohydrate 145.6, Fiber 3.8, Sugar 124.4, Protein 10

ITALIAN CREME CAKE



Italian Creme Cake image

This cake was served at a bridal shower that I attended a couple of years ago. I begged for (and received) this recipe afterwards.

Provided by MsKittyKat

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 15

2 cups granulated sugar
1 1/2 cups vegetable shortening, softened
1/2 cup margarine, softened
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
2 cups sweetened flaked coconut
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
1 teaspoon vanilla
1 (1 lb) box confectioners' sugar

Steps:

  • Make cake layers:.
  • Preheat oven to 375°F and lightly butter and flour three 9-by 2-inch round cake pans, knocking out any excess flour.
  • In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy.
  • Add egg yolks, 1 at a time, beating well after each addition.
  • Into another bowl sift together flour, baking soda, and salt.
  • Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined.
  • Beat in vanilla, coconut, and chopped pecans.
  • Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
  • Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes.
  • Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
  • Make frosting:.
  • In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth.
  • Gradually beat in confectioners' sugar, beating until creamy.
  • Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer.
  • Spread remaining frosting on top and side of cake.

Nutrition Facts : Calories 1152.9, Fat 74.3, SaturatedFat 24.5, Cholesterol 131.7, Sodium 632.5, Carbohydrate 116.9, Fiber 2.6, Sugar 94.4, Protein 10

ITALIAN CREAM-FILLED CAKE



Italian Cream-Filled Cake image

This Italian cream dessert is very simple but fancy enough to serve as a birthday cake. It's low on sugar and big on flavor. You can swap the lemon zest for orange or lime to change things up. You can also add a layer of jam on top of the first layer of dough-raspberry jam, marmalade jam or even Nutella work well. -Maria Morelli, West Kelowna, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
1/2 cup sugar
4 large egg yolks, room temperature
1-1/2 teaspoons grated lemon zest
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
Dash salt
FILLING:
2-1/3 cups plain whole milk yogurt
1-2/3 cups sour cream
1/3 cup all-purpose flour
2 teaspoons vanilla extract
4 large egg whites, room temperature
3/4 cup sugar
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.

ITALIAN CREME LAYER CAKE



Italian Creme Layer Cake image

Make this recipe for a delicious and moist Italian creme layer cake topped with coconut and pecans for a delicious and elegant dessert.

Provided by Barbara

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 12

Number Of Ingredients 17

1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
½ cup butter
½ cup vegetable oil
½ cup shortening
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
2 cups all-purpose flour
1 (3.5 ounce) package flaked coconut
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
½ cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
  • In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
  • Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

Nutrition Facts : Calories 924.6 calories, Carbohydrate 99.1 g, Cholesterol 110 mg, Fat 57.4 g, Fiber 3.4 g, Protein 8.5 g, SaturatedFat 18.2 g, Sodium 376.4 mg, Sugar 78.5 g

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