recipe || pw's italian cream cake


My parents had an Italian Cream Cake as their wedding cake 32 (almost) years ago so, naturally, I decided to make one for them when they came to visit this last week for the weekend. The fact that I use any reason I can think of to have cake in the house was simply an added bonus. The parents loved the cake so I deemed this recipe a successful one. I'd like to try a couple different recipes in the future just to compare, but you can't really go wrong when a frosting recipe calls for 2 packages of cream cheese and an entire bag of powdered sugar. Thank you, Pioneer Woman

 Italian Cream Cake

Cake:

1 stick butter

1 cup vegetable oil

1 cup sugar

5 whole eggs, separated

3 teaspoons vanilla

1 cup coconut

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup buttermilk

Frosting:

2 packages cream cheese

1 stick butter

2 teaspoons vanilla

1 package (2 lbs.) powdered sugar

1 cup chopped walnuts

1 cup sweetened, flaked coconut

Directions: Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. Beat eggs whites until stiff. Set aside.

In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut. In a separate bowl, mix flour, baking soda, and baking powder. Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites. Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar. 

Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from the oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely. 

In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve. 

Original Recipe found on The Pioneer Woman's Website

Enjoy, fellow cake lovers!