Mom's Italian Cream Cake - Goodtaste with Tanji
This is my mom’s Italian Cream Cake recipe. It’s chock full of coconut, pecans and buttery goodness— iced with a rich cream cheese frosting!
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Cooking tools:
- Hand mixer
- Cake pan
- Sifter
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Parchment paper
- Toothpick
- Measuring cup
- Oven
Ingredients
- 5 large eggs (separated)
- 1 stick unsalted butter
- 2 cups sugar
- 1 ½ vanilla extract
- 1 teaspoon baking soda
- 2 cups cake flour
- 1 cup buttermilk
- 1 can (4 oz) Coconut (shredded)
- 1 cup pecans (chopped )
- 3 cake pans (8-9 inches in diameter)
- 1 ½ packages Philadelphia Cream Cheese (12 oz. total)
- 1 stick unsalted butter (softened)
- 1 ½ pounds powder sugar
- 1 ½ tsp vanilla
- ½ cup pecans (chopped)
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