24 June 2009

Italian Cream Cake

Those of you still reading my humble little blog know that I promised yesterday to bring you the recipe for the cake I made for my mom's birthday.

I had made this cake only one other time before this weekend. One night we had a couple of friends over and hosted an Italian night. The cake had come out so nicely, it stayed with me begging me to make it again. When I asked my mom what she wanted for her cake, all she could come up with was chocolate. To be completely honest, I was sick of chocolate cake and didn't really want to post another less than a month after the last one. Don't get me wrong. I still love chocolate cake. This was just a nice alternative.
This cake is insanely rich and a bit dense. Top that with cream cheese frosting, and it should be downright illegal. I don't know about you, but I think cream cheese frosting makes everything better.

Another thing I think makes almost anything better: coconut. I am addicted to the stuff. I could literally sit and eat handfuls of the shredded stuff that sits in the baking aisle at Wally World. I love to order pina coladas at restaurants especially when it's topped with some toasted coconut. This cake is perfect for the coconut person. Not only is it mixed in with the batter, I pressed it into the sides before serving. I hope the wait was worth it for everyone. I've got a pretty fun meal to post tomorrow. Enjoy!

Italian Cream Cake
Recipe from All Recipes

1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 1/2 cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
1/2 cup butter
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup chopped walnuts

  1. Preheat oven to 350 degrees F. 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.
  2. Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans (I only used two pans because that was all I had; it worked fine, I just kept my eye on the pans as they baked).
  3. Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
  4. Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts (or do like I did and press extra coconut around the outside).


phil said...

this sounds delicious.
and thank you for your offer. i would love to talk with someone in the field already. i have considered just doing it for myself, and would love to talk to someone about the business aspects of it

Toni Brockliss said...

Your cooking is amazing!
I love coconut and I am going to try this on the weekend. Thank you for inspiring me.

Megs said...

Cream cheese frosting ALWAYS makes EVERYTHING better. Especially by the spoonful. Right out of the fridge. Mmmmmm.

Sunshine said...

Phil - I sent him a message on Facebook. If he says that he's willing to talk to you, I'll pass his info along to you.

Toni - That may be the sweetest comment I've ever received. Thank you!

Megs - I agree 100% about it coming straight out of the fridge. So good!

stephchows said...

Coconut covering a cake always makes ANY cake better. I'm a big fan of chocolate cake covered in coconut :)

Kristin said...

I'm all for anything where coconut is included. This looks so divine!