Italian Cream Cake (From Beth Lott's Mom)

Total Time:
1 hr 2 min
Prep:
35 min
Inactive:
2 min
Cook:
25 min

Yield:
1 (3-layer) cake, serving 10 t
Level:
Intermediate

Ingredients
  • For the cake:
  • 1/2 cup shortening, room temperature
  • 1 stick butter, room temperature
  • 2 cups sugar
  • 5 eggs, separated and at room temperature
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 2 cups shredded coconut
  • 1 cup finely chopped pecans or walnuts
  • 1 teaspoon vanilla extract
  • For the frosting:
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1/4 cup butter, softened at room temperature
  • 1 teaspoon vanilla
  • 1 (16-ounce) box powdered sugar, sifted
  • 3/4 cup finely chopped pecans or walnuts
Directions

Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.

In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.

In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.

While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.8 124
I have made this cake several times, in fact i make it for a catering co. I chose this one over the others because separating the eggs makes the cake moist. This cake is really good and tasty. I will continue to make this cake. item not reviewed by moderator and published
I was underwhelmed by this cake. If I had not added the almond extract to the cake and the icing I would have thrown it away. I also added very good vanilla extract. It was a little better chilled. This cake really lacked a Wow Factor that I have come to expect from Emeril. Maybe as another reviewer suggested some white chocolate extract would help. item not reviewed by moderator and published
MAde this yesterday and was very impressed with the results. Caveat: either line your cake pans with parchment after you've greased and floured them, or leave layers in the pans for at least 20 minutes before you take them out, after running an offset spatula around the pans and about an inch and a half under all around. I substituted veg oil for the shortening (some ITalian CC recipes result in dry layers). Texture was perfect! Next time, I want to add a bit of white chocolate extract to the icing to render the exact flavor of a cake I had at an Italian resto in Lexington, KY long ago. Enjoy! item not reviewed by moderator and published
I made this last year and it was amazing. I want to make it again but can't remember if i used sweet or unsweet coconut. What did everyone else use??? item not reviewed by moderator and published
I love this recipe. The cake has a wonderful texture and a light, sweet taste. I think the key is using a very good vanilla extract. I have made it twice now. And the extra pennies I spent on the vanilla seemed to make a vast difference. For my family and I, this recipe is a definite keeper! item not reviewed by moderator and published
Wow! This cake came out amazing item not reviewed by moderator and published
I would love to give this recipe a higher rating, but, after following it to the T, this was definitely not the best Italian Cream Cake "ever" as some have exclaimed here, and the icing lacked something special. Overall the cake flat in flavor, fairly moist, on the heavy side, with good texture.. That said, it is a solid recipe, but could use some adjustments. item not reviewed by moderator and published
This recipe is outstanding!!! The bakery decided to call my sister-in-law the day before my mother-in-law's birthday to tell us that they couldn't make her cake. We were throwing a surprise party and this is my mother-in-law's favorite cake..I googled the recipe and I looked it over and called my sister-in-law and told her not to worry that I would volunteer to be the hero! Please keep in mind that I am not an avid baker!! I got a real coconut (I didn't know that you could buy coconut shavings! and I think that it was very worth it! I normally so not like cakes with coconut but this one was outstanding!! I doubled the recipe for the icing and everyone at the party informed me that this cake was better than any Italian cream cake they have ever had. My mother-in-law and sister-in-law were amazed and grateful for my abilities because of this recipe. I was told to hang on to the recipe because I am in charge of making it every year. Bakery: 0 Dana: 1: item not reviewed by moderator and published
I'm an good baker and this cake was not worth he effort. It sounded interesting but there are way too many steps given what you're baking. Also, and the BIG BIG issue. ALL 3 cakes stuck to the pans. I had to piece them together. Someone else mentioned this problem and I thought it was their issue Not so. item not reviewed by moderator and published
This cake was a HUGE success. It looked great and tasted like heaven. In all, it took about 3.5 hours to make since I had to run back to the grocery store to buy more ingredients for the frosting and make an additional batch. I was not happy. The amount of frosting with this recipe is ridiculous. It was enough to LIGHTLY frost the layers, top, and take one swipe on the side. Once I had a glass of wine, calmed down, and completed the cake, I was really happy with the results. The guests loved it!!! I will definitely make this again and again, but doubling the frosting recipe. Enjoy! item not reviewed by moderator and published
did you use sweet or unsweet coconut? Thanks :) item not reviewed by moderator and published
did you use sweet or unsweet coconut? Thanks :) Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/italian-cream-cake-from-beth-lotts-mom-recipe.html#comments?oc=linkback item not reviewed by moderator and published

Not what you're looking for? Try:

Billie's Italian Cream Cake with Blueberries

Recipe courtesy of Ree Drummond