Italian Cream Cake (From Beth Lott's Mom)

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2002

Show: The Essence of EmerilEpisode: Deep South Desserts

Picture of Italian Cream Cake (From Beth Lott's Mom) Recipe Photo: Italian Cream Cake (From Beth Lott's Mom) Recipe
Rated 5 stars out of 5
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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
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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.

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Newest Ratings and Reviews

Read all 103 reviews

  • on April 09, 2012

    Flag

    I made this for our Easter dinner and it was a big hit. The teens complained that they didn't like coconut and ended up taking two pieces! I did not use shortening, substituting butter instead, and I toasted the pecans as recommended in Emeril's carrot cake recipe. The recipe suggests combining the flour, baking soda and salt on a piece of parchment. I then used the parchment to line the cake pans which worked well. After reading some other reviews I let the cakes cool completely in the pan before trying to invert them. I also used 1.5 times the frosting which covered the cake nicely. I will definitely make this again.

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  • on January 22, 2012

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    Made this for my father's birthday. Very moist and delicious. Definitely a keeper.

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  • on December 20, 2011

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    Very good cake family and friends loved it as well as did I making this one for Christmas definitely a keeper

    people found this review Helpful.
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