Summer birthdays are fun—and I love to celebrate outdoors. When the calendar turns over to July, I like to start planning something special for my mom. She had a momentous birthday last year, so we only got to have a tiny-size celebration during the pandemic. But it was every bit as special with our small group, a cookout, and a cake that holds deep meaning for us.
Italian Cream Cake is a bit of a tradition for my family. It typically signifies a special event for us. It’s nice for birthdays, and holidays, and I recall making it when my son was baptized.
There are various ways to make this decadent treat. We seem to enjoy it loaded with coconut and pecans, and with a cream cheese frosting. But I bet we wouldn’t turn down any version!
Thank goodness the situation with the pandemic is slowly changing and we can celebrate in large numbers this year.
Enjoy your summer events, and treat yourself to a slice of cake.
Enjoy food made fresh!
Italian Cream Cake
½ cup (1 stick) butter, softened
½ cup vegetable shortening
2 cups granulated sugar
5 eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter milk
1 teaspoon vanilla extract
1½ cups sweetened flaked coconut
1 cup chopped pecans
FROSTING
8 ounces cream cheese, softened
½ cup (1 stick) butter, softened
6 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
Pecans to decorated, if desired
Preheat oven to 350° F. Grease and flour three 8-inch, round cake pans. Tap out excess flour.
Whip the cream cheese and butter in a mixing bowl on medium speed until fluffy and well incorporated. Add sugar and continue beating on medium speed until blended. Add eggs, one at a time, while beating on medium speed.
Combine flour and baking soda and set aside. Add vanilla to buttermilk. Add to egg mixture, alternating half the flour mixture, then half of the buttermilk mixture with mixer on low. Add remaining flour mixture, then remaining buttermilk mixture. Increase speed to medium, just until batter is smooth.
With mixer on low, add coconut and pecans.
Evenly distribute the batter between the 3 prepared pans. Bake in preheated oven for approximately 20 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Let cool, and remove from pans.
To make the frosting, whip the cream cheese and butter together in a large mixing bowl, with an electric mixer on medium. Reduce mixer speed to low and begin adding powdered sugar, one cup at a time. Add vanilla, then milk, one tablespoon at a time, until you reach the right spreading consistency.
Brush the cake layers with a small silicone or other kitchen brush to remove excess crumbs. Place a small dollop of frosting on the center of a cake plate. This will help secure the cake and keep it from sliding. Place first layer on plate and frost the top surface. Continue with remaining layers. Use remaining frosting to frost the sides of the cake. Decorate with chopped or whole pecan halves for a pretty presentation and extra texture. Makes 12 servings.
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