Sunday’s Baking : Italian Cream cake

This Sunday it’s my turn in the kitchen with a favorite cake recipe. So enjoy !

  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 5 eggs, yolks divided from whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup coconut, shredded
  • Frosting
  • 8 oz cream cheese, softened
  • 4 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar, sifted
  • 1 cup coconut
  • 1 cup pecans

Preheat oven to 375 F.

Line a 12 x 17 (jellyroll) pan with greased parchment paper.

  • In a large bowl cream together butter and sugar.
  • Mix in egg yolks one at a time.
  • Mix in vanilla extract. Set aside.
  • In a medium bowl combine flour, baking soda, and salt.
  • Gradually add the dry ingredients into the wet ingredients, while alternating with the buttermilk.
  • In a separate bowl, beat the egg white until stiff peaks form.
  • Fold egg whites into batter until completely incorporated.
  • Fold in coconut.
  • Spread batter evenly into prepared pan.
  • Baked for 15-18 minutes. (Do not overbake. Cake will continue cooking as it cools)
  • Remove from oven and let cake cool in the pan.
  • Prepare the frosting by creaming together cream cheese and butter.
  • Add in vanilla extract.
  • Gradually mix in powdered sugar until creamy.
  • Fold in coconut and pecans.
  • Frost the cake once it has completely cooled.

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