How To make Nancy's Italian Cream Cake
1/2 c Shortening
2 c Sugar
2 c Sifted flour
1 t Soda
1 cn Coconut (3 1/2 oz)
1/2 c Oleo
5 Eggs, seperated
1 c Buttermilk
1 t Vanilla
1 c Pecans
Cream shortening, oleo and sugar. Add yolks one at a time - beat after each addition. Put soda in buttermilk. Add flour and milk alternately, begining and ending with flour. Add vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Bake in a greased and floured tube pan at 325 degrees for 1 hour. Cool completely. FROSTING: 8 oz. cream cheese 1 stick oleo 1 lb.
powdered sugar 1 t. vanilla Cream softened cream cheese and oleo. Add vanilla and beat in powdered sugar a little at a time.
How To make Nancy's Italian Cream Cake's Videos
Lemon Curd
This easy homemade lemon curd needs only four ingredients and has all the tangy, sweet, bright and delicious flavor you could ever ask for! It's perfect in cakes, cupcakes, on scones, toast, mixed into whipped cream, and straight from the spoon!
Recipe:
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Super MOIST Christmas Fruit Cake Recipe | Holiday Favourites
This super moist Christmas Fruit Cake is going to be the best recipe you've ever tasted! This Fruit Cake is loaded with dry fruits which are soaked in alcohol, super moist and bursting with flavour! This cake is a must have on your Christmas platter and will leave your family and friends wanting more!
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Easy Coconut Layer Cake
1 box yellow cake mix 1 1/2 cups sugar
3 pkgs. frozen coconut 1-8oz cool whip
1-8oz sour cream
Prepare cake mix as directed for 2 layers(or 4 layers as i did). U can also sub 1/2 cup of coconut milk plus water to make 1 cup liquid. Prepare 2-4 pans greasing & flouring. Bake layers until golden brown.
Mix filling using the sugar & sour cream mixed well & add 1 1/2 -2 (6 ounce)packages frozen coconut and stir well and place in refrigerator until needed.
Frosting: Mix 8 ounces cool whip with 1/2 - 1 package frozen coconut. Fold coconut in gently and place in refrigerator. **Cool whip toughens if stirred too much!
When layers are cool, place first layer on cake stand(*remember to prick layers with a fork prior to putting filling on them) and place filling between layers until all layers are used. Take out frosting(cool whip + coconut) and place on sides and top of layers. Sprinkle remaining coconut on top of cake.(you may also out extra coconut on sides if desired)
Cover and place in refrigerator.
**Note cake is better if made 2 days ahead if possible.
Do you have lemon Make this delicious dessert in a minute with only 3 ingredients!
Do you have lemon? Make this delicious dessert in a minute with only 3 ingredients! With lemon juice you can make this delicious dessert, quick and easy dessert that everyone can make.
Better than store bought sweets everyone will enjoy! Just 3 ingredients and few minutes work, the result will amaze you!
Recipe ingredients
120 ml (½ cup) lemon juice
1 lemon zest
120 ml (1/2 cup) water
200 g (1 cup) sugar
60 g (½ cup) corn starch
Pinch of salt
½ tsp (10 g) butter
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Daybreak Delights Hummingbird Cake
How to Make Fluffy LEMON CAKE | Homemade | Bake with Me
This lemon cake is so luscious and fluffy! It’s the perfect lemon cake full of zesty flavour which is not too sweet....
Ingredients:
2 Cups Flour, 272g
1 & 1/2 Tablespoon Baking Powder, 22g
240g Butter
1 & 1/3 Cup White Sugar, 181g
4 Large Eggs
1/2 Cup + 1 Tablespoon Milk, 140ml
Zest of 2 Lemons
Lemon Juice of 2 Lemons
Bake in preheated oven at 180° C for around 45 minutes. I used a 9 inch cake tin.
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#lemoncake #lemons #cake #fluffycake #baking
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