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Italian Cream Cake Ii

Italian Cream Cake Ii recipe image
This classic Italian Cream Cake is a beloved dessert known for its incredibly moist texture and rich flavor. Made with a combination of buttermilk and coconut, the cake layers are tender and slightly tangy, providing the perfect base for a luxurious cream cheese frosting. The addition of coconut shreds adds a delightful chewiness and tropical note that balances the sweetness of the sugar. This cake is perfect for birthdays, holidays, or any special occasion where a homemade touch is appreciated. It stores well in the refrigerator, making it a great make-ahead dessert that tastes even better the next day.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 321.4
Dietary: Vegetarian
Description
This classic Italian Cream Cake is a beloved dessert known for its incredibly moist texture and rich flavor. Made with a combination of buttermilk and coconut, the cake layers are tender and slightly tangy, providing the perfect base for a luxurious cream cheese frosting. The addition of coconut shreds adds a delightful chewiness and tropical note that balances the sweetness of the sugar. This cake is perfect for birthdays, holidays, or any special occasion where a homemade touch is appreciated. It stores well in the refrigerator, making it a great make-ahead dessert that tastes even better the next day.
Ingredients
  • 1 cup Buttermilk
  • 1 teaspoon Baking Soda
  • 5 Eggs
  • 1 cup Margarine, softened
  • 2 cups All-purpose Flour
  • 1/2 cup Shortening
  • 2 cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 can (8 oz) Shredded Coconut, unsweetened or sweetened
Directions
  1. 1
    Preheat the oven to 350&# 194;°F (175ðC). Grease and flour two 9-inch round cake pans.
  2. 2
    In a large bowl, cream together the margarine, shortening, and sugar until light and fluffy.
  3. 3
    Add the eggs one at a time, beating well after each addition.
  4. 4
    In a small bowl, stir the baking soda into the buttermilk until dissolved.
  5. 5
    Add the buttermilk mixture and flour alternately to the creamed mixture, beginning and ending with the flour. Mix until just combined.
  6. 6
    Fold in the vanilla extract and shredded coconut until evenly distributed.
  7. 7
    Divide the batter evenly between the prepared pans.
  8. 8
    Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  9. 9
    Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. 10
    Once cool, slice each cake layer horizontally to create four layers total.
  11. 11
    Prepare the cream cheese frosting by beating softened cream cheese and margarine until smooth.
  12. 12
    Gradually add powdered sugar and vanilla to the cream cheese mixture, beating until creamy and spreadable.
  13. 13
    Spread a layer of frosting on the bottom cake layer, then stack the next layer. Repeat until all layers are stacked.
  14. 14
    Frost the sides and top of the cake with the remaining frosting.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 321.4kcal
% Daily Value *
Total Fat 12.4g20%
Saturated Fat 4.1g21%
Cholesterol 52.1mg18%
Sodium 83.0mg4%
Total Carbohydrate 48.2g17%
Dietary Fiber 0.8g4%
Sugars 27.8g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/italian-cream-cake-ii/