Billie’s Italian Cream Cake
B’s birthday was February 24th and this is his favorite cake so T just had to make it! His Mom makes the best but this was a recipe on Pioneer Woman‘s website and Ree Drummond recommended so it just had to be good, right? And it was! We do wish we’d had more batter to make thicker layers but it was still delicious. If T changed anything next time, it might be to put the nuts also in the layers and not just in the icing:)
Billie’s Italian Cream Cake
12
servings30
minutes25
minutesIngredients for Cake Layers
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
- Ingredients for Frosting
2 blocks of cream cheese (8 oz each)
1 stick of butter
2 teaspoons vanilla
2 pounds powdered sugar (1 bag)
1 cup chopped walnuts
1 cup coconut
Directions
- Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
- Beat egg 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 tablespoon sugar.
- Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely before adding frosting.
- Directions for Frosting
- 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.
Recipe Video
Notes
- If you make your frosting before layers are ready, just stick it in the fridge so it doesn’t soften too much.
