Quick Italian Cream Cake
A delightfully moist cake that's filled and topped with a creamy frosting and shredded coconut. It's not heavy or overly sweet and is perfect for any special occasion.
Ingredients
For the Cake
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup sweetened shredded coconut
For the Frosting
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 cup sweetened shredded coconut optional
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan or line it with parchment paper.
Prepare the Cake Batter
- In a small bowl, mix the buttermilk and baking soda; set aside.
- In a large mixing bowl, cream together the butter, shortening, and granulated sugar until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Add the flour alternately with the buttermilk mixture, beginning and ending with the flour.
- Stir in the shredded coconut.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Bake the Cake
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Prepare the Frosting
- In a large mixing bowl, beat together the cream cheese and butter until smooth.
- Add the vanilla extract and mix well.
- Gradually add the powdered sugar, beating until the frosting is light and fluffy.
Frost the Cake
- Once the cake has cooled completely, spread the frosting evenly over the top.
- Sprinkle with shredded coconut if desired.
Serve
- Cut into squares and serve.