Italian Cream Cake

​I'm half Italian and I'm embarrassed to say that I had no idea what an Italian Cream Cake was when I saw it in my Cook's Magazine.  After doing some research, I learned that there's actually nothing even remotely Italian about this cake.  It's more of a favorite in the American South than anywhere else.  It didn't even originate in Italy so I'm not really sure where it got it's name from.  I have to say that finding that out, eased my mind just a little because I felt like I had somehow shamed my Italian heritage by not knowing what in the world an Italian Cream Cake even was.

Once I did my research and found out that this cake was loaded with coconut and pecans, I realized that I HAD to make one - not because I'm Italian - or because I live in the American South - but because I LOVE coconut and pecans. (and cake)

Italian Cream Cake
2 1/4 cups sweetened coconut
1 1/2 cups buttermilk
3 teaspoons vanilla
3 1/4 cups cake flour
3 teaspoons baking powder
1 teaspoons salt
1/2 teaspoon baking soda
18 Tablespoons butter
6 Tablespoons shortening
2 1/2 cups sugar
8 eggs
1 cup toasted pecans

Process coconut in food processor until finely ground.

Add to buttermilk and vanilla.

​Combine flour, baking powder, salt and baking soda.

Cream together butter, shortening and sugar.

Add eggs, one at a time.

​Add dry ingredients, alternating with buttermilk.

​Stir in pecans.

Divide batter between 3 nine inch cake pans.

Bake 35 minutes at 350.

​Frosting
24 Tablespoons butter
5 cups powdered sugar
1 cup coconut cream
1 teaspoon vanilla
pinch salt
32 ounces cream cheese

Beat first 5 ingredients.  Add cream cheese, 1 ounce at a time.

​Frost cake with coconut cream cheese frosting.

​ Frost sides and top of cake with a thin layer of frosting and refrigerate.

​Spread remaining frosting over cake.

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​So there you go - Italian Cream Cake - made by an Italian - in the American South - doesn't get more authentic than that.

Ciao!

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