Italian Crème Cake

Originally published January 1971

Print Recipe

Servings: 12

Most likely southern rather than Italian, this moist, vintage cake chock full of shredded coconut and chopped pecans stands the test of time. Crowned with cream cheese frosting, you may need a glass of milk to wash down this deliciousness!

Ingredients

1 stick butter

½ cup shortening

2 cups sugar

5 egg yolks (save whites)

1 teaspoon baking soda

2 cups flour

1 cup buttermilk

1 teaspoon vanilla

1 cup chopped pecans

1 cup shredded coconut

5 egg whites, beaten until stiff peaks form

Optional for decorating: pecan halves, 1 cup ground pecans, toasted coconut

Icing

1 package (8-ounce) cream cheese (at room temperature)

½ cup shortening

1 box (3½ cups) powdered sugar

1 teaspoon vanilla

Directions

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
Cream butter, shortening and sugar in a bowl; add egg yolks. Sift flour into another bowl; add baking soda. Alternate adding flour and buttermilk to the butter mixture, beginning and ending with flour. Stir in nuts and coconut; fold in fluffy egg whites.
Ladle batter evenly into the pans and bake for 20 minutes or until done. Allow to cool.
For the icing, whip the cream cheese, shortening, powdered sugar and vanilla until smooth and creamy.
Ice between the layers of the cooled cake, plus the top and sides. Decorate with nuts and toasted coconut if desired.