Italian Cream Cake
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Carrie Redding
% Carrie's Cozy Kitchen
P.O. Box 28884
Jacksonville, FL 32226
Italian Cream Cake in time for Thanksgiving
Italian Cream Cake
2 cups sugar
1 stick butter room temp
1/2 cup crisco
5 eggs separated
2 cups ap flour
1 tsp baking soda
1 cup buttermilk
1 cup chopped pecans
1 cup coconut
1 tsp vanilla
Frosting
1 stick room temp butter
1 8oz Cream cheese room temp
4 cups powdered sugar
1 tsp vanilla
Pecans for topping
Preheat oven to 350
Cream butter crisco and sugar then add egg yolks one at at time
Mix together flour and soda and add to sugar mixture alternately with buttermilk. Then add in pecans and coconut
Beat egg white to stiff peaks and then fold into Batter. Divide into 3 cake pans and bake for 25 minutes or until toothpick inserted comes out clean.
Allow layer to cool. Cream Frosting ingredients and whip into fluffy. Ice cake and enjoy.
Recipe from Miss Kay Duck Commander Kitchen cookbook
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OLD SCHOOL ITALIAN CREAM CAKE ???? (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)
Every Friday night after i get home from work
i make a cake,it sits on my counter for my neighbors,friends and relatives to enjoy if they stop by and visit
This weeks cake is a Texas invention and southern staple
ITALIAN CREAM CAKE:
Ingredients
CAKE
1/2 cup butter-flavored shortening
1/2 cup butter softened
2 cups white sugar
5 eggs separated (room temperature)
3 teaspoons real vanilla extract
2 cups cake flour
1 1/2 teaspoons baking soda
1 cup real buttermilk (room temperature)
1/2 cup finely shredded sweetened coconut flakes
FROSTING
16 oz cream cheese room tempt.
1/2 cup butter softened
4 cups confectioners sugar
2 teaspoons vanilla
1/2 cups finely shredded sweetened coconut
1/2 cups pecans pieces
Instructions
Preheat oven to 325.
Grease and flour three 9-inch round cake pans. Set aside.
In a large bowl cream together shortening, butter and sugar.
Add egg yolks one at a time, beating well after each addition.
In a separate bowl combine flour and baking soda.
Alternate adding the buttermilk and flour into the sugar mixture. Starting and ending with the buttermilk. Be sure to mix well after each addition.
Stir in vanilla.
In a separate bowl, beat egg whites until stiff peaks form.
Fold egg whites into batter.
Stir in coconuts
Pour batter into prepared pans and bake for 25-27 minutes.
Remove from oven and let cakes sit in pans for 5 minutes before removing from pans and placing on a cooling rack to finish cooling.
Make the frosting by creaming together cream cheese, butter, vanilla and confectioners sugar.
Stir in coconut and pecans.
Frost cake even between each layers
Add toasted pecans and toasted coconuts to the garnish the cake if desired.Store in the fridge. Remove and let come to room temperature before serving
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Italian Wedding Cake - The BEST Coconut Cake Recipe!! With Coconut Whipped Cream!
FULL RECIPE HERE:
The BEST coconut cake ever! Delicate coconut cake layers with coconut milk, coconut whipped cream and toasted coconut! This cake is amazing!
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Scrumptious Italian Cream Cake
Italian Cream Cake
Ingredients
CAKE
1/2 cup butter flavored shortening
1/2 cup (1 stick) butter, softened
2 cups granulated sugar
5 eggs, separated, room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking soda
1 cup buttermilk, room temperature
1 1/2 cup finely shredded sweetened coconut
1/2 cup chopped pecans (optional)
FROSTING
16 ounces cream cheese, room temperature
1/2 cup (1 stick) butter, softened
4 cups confectioner’s sugar
2 teaspoons vanilla extract
1 cup finely shredded sweetened coconut
1 cup chopped pecans (optional)
Instructions
Pre-heat oven to 350 degrees F (180 degrees C) and grease and flour three 9 inch cake pans. (I also place parchment paper in the bottom of each pan to prevent sticking) then set aside.
In a separate bowl, sift together flour and baking soda and set aside
In a large bowl with a hand mixer (or in the bowl of a stand mixer) cream together shortening, butter and sugar until light and fluffy.
Add the egg yolks one at a time, beating well after each addition.
Alternate adding the buttermilk and flour mixture to the batter, starting and ending with the buttermilk.
Mix in the vanilla extract
In a separate bowl, beat egg whites until stiff peaks form then fold egg whites into the batter
Stir in coconut and pecans (optional)
Pour batter into prepared pans and bake for 24-28 minutes. When a toothpick inserted in the middle of the cake comes out clean, the cakes are done.
Remove from oven and let cakes sit in pans for 5 minutes before removing from pans and placing on a cooling rack to finish cooling. Remove parchment paper as well.
For the frosting, cream cream together cream cheese and butter.
Add confectioner’s sugar and vanilla and mix well.
Stir in coconut and add pecans (optional)
Frost & decorate cooled cake layers.
Enjoy!!!!
xo Diana
Recipe adapted from:
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3 Ingredient Nutella Cookies:
Red White and Blue Cake:
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Name: Diane (but please call me Diana, everyone else does :)
Age: Older than most people think
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Favorite Dessert: German Chocolate Cake, scratch that, CAKE
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COCONUT CREAM CAKE Recipe (Super Fluffy and Delicious) Easy Dessert | Homemade Cake | Baking Cherry
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#cake #dessert #yummy
Learn how to make this fluffy and delicious Coconut Cream Cake, made with shredded or desiccated coconut and coconut milk, topped with a tasty and creamy coconut frosting. An easy dessert recipe for you to make a homemade cake from scratch.