The Best Homemade Italian Cream Cake

Steps to make The Best Homemade Italian Cream Cake

1. 1

   Heat oven and prepare dish

   5
   

   Preheat the oven to 325 °F. Lightly grease a 9 by 13-inch baking dish with cooking spray.

2. 2

   Make crust

   2
   

   Combine 1 stick of salted butter with ½ a cup of vegetable shortening and 2 cups sugar in a mixing bowl. Mix until smooth.

4. 3

   Add eggs

   3
   

   Add 5 egg yolks, one at a time and mix with an electric hand mixer or stand mixer after each yolk is added.

5. 4

   Mix buttermilk, vanilla, and baking soda

   1
   

   Combine 1 cup of buttermilk, 1 teaspoon of vanilla extract and 1 teaspoon of baking soda in a separate bowl.

6. 5

   Add flour and egg mixture to the mixing bowl

   2
   

   Alternate adding ½ a cup of flour and ¼ of the buttermilk mixture at a time. Repeat until all the flour and buttermilk mixture is added. Blend well between additions.

7. 6

   Add nuts and coconut

   2
   

   Add the pecans, sweetened coconut, and beaten egg whites and stir carefully until well blended. Pour the batter into the prepared baking dish.

8. 7

   Bake

   50
   

   Bake in the oven for 40-45 minutes. Reduce the heat to 225 °F and continue to bake for 10 minutes until a toothpick comes out clean.

9. 8

   Leave to cool
   

   Remove the cake from the oven and leave to cool completely.

10. 9

    Make frosting

    3
    

    In a large bowl, combine 1 stick of butter, 1 block of cream cheese, 1 teaspoon of vanilla, and ¼ of the box of powdered sugar using an electric mixer on high until smooth. Add more powdered sugar and continue the process until the box is empty and the frosting is completely smooth.

11. 10

    Frost

    2
    

    Frost the cooled cake with the frosting and top with the remaining coconut and pecans.

12. 11

    Serve
    

    Serve large slices of this cake and store any leftovers in the refrigerator.