The Most Delicious Italian Cream Cake Recipe

Ingredients

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

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
2. In a small bowl, combine the buttermilk and baking soda. Set this mixture aside to allow it to react.
3. In a large bowl, cream together the butter, shortening, and sugar using an electric mixer until light and fluffy. Mix in the eggs one at a time, then incorporate the buttermilk mixture, vanilla extract, coconut, baking powder, and flour. Stir until just combined, being careful not to overmix. Divide the batter evenly among the prepared cake pans.
4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely, about 20 to 25 minutes.
5. While the cakes are cooling, prepare the frosting: In a medium bowl, beat together the cream cheese, butter, vanilla extract, and confectioners' sugar with an electric mixer until smooth and creamy. Gradually add the cream, a little at a time, until you reach your desired consistency. Stir in the chopped walnuts and coconut flakes. Once the cakes are completely cool, spread the frosting evenly between the layers and over the top and sides of the cake.

Nutrition

• Calories: 659 kcal
• Fat Content: 35 g
• Fiber Content: 2 g
• Sugar Content: 66 g
• Sodium Content: 376 mg
• Protein Content: 7 g
• Cholesterol Content: 124 mg
• Carbohydrate Content: 83 g
• Saturated Fat Content: 19 g
• Unsaturated Fat Content: 0 g