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Nancy’S Italian Cream Cake

Nancy's Italian Cream Cake recipe image
This classic Italian Cream Cake is a moist, tender dessert featuring a delicate balance of coconut and toasted pecans. The batter is lightened by folded-in egg whites, creating a soft crumb that holds up beautifully to the rich, tangy cream cheese frosting. Perfect for holiday gatherings, birthday celebrations, or any time you want a touch of nostalgia on your table. The combination of vanilla, buttermilk, and nuts delivers a sophisticated flavor profile that pairs wonderfully with a cup of coffee or tea.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1962.6
Dietary: Vegetarian
Description
This classic Italian Cream Cake is a moist, tender dessert featuring a delicate balance of coconut and toasted pecans. The batter is lightened by folded-in egg whites, creating a soft crumb that holds up beautifully to the rich, tangy cream cheese frosting. Perfect for holiday gatherings, birthday celebrations, or any time you want a touch of nostalgia on your table. The combination of vanilla, buttermilk, and nuts delivers a sophisticated flavor profile that pairs wonderfully with a cup of coffee or tea.
Ingredients
  • 1/2 cup Shortening
  • 2 cup Sugar
  • 2 cup Sifted flour
  • 1 teaspoon Soda
  • 1 can Coconut (3 1/2 oz)
  • 1/2 cup Oleo
  • 5 Eggs, seperated
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla
  • 1 cup Pecans
Directions
  1. 1
    Preheat oven to 325 degrees F (165 degrees C). Grease and flour a tube pan.
  2. 2
    In a large bowl, cream together shortening, oleo, and sugar until light and fluffy.
  3. 3
    Add egg yolks one at a time, beating well after each addition.
  4. 4
    In a small bowl, stir baking soda into buttermilk until dissolved.
  5. 5
    Add flour and buttermilk mixture alternately to the shortening mixture, beginning and ending with flour, mixing until just combined.
  6. 6
    Stir in vanilla, coconut, and pecans.
  7. 7
    In a clean bowl, beat egg whites until stiff peaks form.
  8. 8
    Gently fold the beaten egg whites into the batter in three additions.
  9. 9
    Pour batter into prepared tube pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
  10. 10
    Cool cake in pan for 10 minutes, then remove from pan to a wire rack to cool completely.
  11. 11
    For the frosting, beat softened cream cheese and oleo until smooth.
  12. 12
    Add vanilla and beat in powdered sugar a little at a time until desired consistency is reached.
  13. 13
    Spread frosting over the cooled cake.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1962.6kcal
% Daily Value *
Total Fat 108.5g167%
Saturated Fat 43.2g216%
Cholesterol 1.2mg1%
Sodium 77.7mg4%
Total Carbohydrate 239.4g80%
Dietary Fiber 15.8g64%
Sugars 133.0g
Protein 23.1g47%

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

Note

Use softened cream cheese and oleo for the best frosting texture. Ensure the cake is completely cool before frosting to prevent melting.

"Oleo" is a vegetable shortening. You can substitute additional shortening or butter if oleo is unavailable.

For a deeper nut flavor, toast the pecans lightly before chopping and adding them to the batter.

Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Keywords: italian cream cake, coconut cake, pecan cake, cream cheese frosting, buttermilk cake, vanilla cake, holiday dessert, tube cake, moist cake, classic dessert, baking, eggs, shortening, flour, sugar, dessert recipe, christmas cake, family recipe, comfort food, sweet treat, celebration cake
Read it online: https://www.chefs-mate.com/recipe/nancys-italian-cream-cake/