Posted: 08/26/2013

Italian Cream Cake {Virtual Baby Shower}

Total Time: 1 hour 30 minutes ★★★★★ 1 Reviews Jump to Recipe

This Italian Cream Cake is a tender buttermilk and coconut cake, topped with a cream cheese icing, pecans, and more coconut.

I love babies. Really, really, love them. And I’m always so excited when I have a friend that is expecting a little one. The little toes, the little clothes, that newborn baby smell – I love everything about them!

And today, I’m so excited to be celebrating the upcoming birth of a dear blogging friend’s baby – Aggie from Aggie’s Kitchen.

A few of Aggie’s friends are all gathering together today to throw her and her baby bump a virtual baby shower today. Oh, how I wish we could all get together in person to celebrate!! I had the honor of meeting Aggie a couple of years ago when she was in Salt Lake City for a conference, and even though we only spent a few short hours together, I knew that I had met someone that I want to know forever. I’m so grateful for this crazy blogging world and for the opportunity it brings to introduce me to wonderful people like Aggie.

We are all bringing Italian foods to this virtual baby shower, and when I signed up with what I wanted to bring, an Italian Cream Cake came to mind. I had never made one before, and had always wanted to try, and the Italian part popped into my head. Now, honestly, I’m not even sure this is Italian. I always thought it was more southern than Italian, but since it says Italian, I can go with it, right? 🙂

There are lots of variations to this cake, but I decided to stick with a version that has coconut in the cake layers, and is topped with coconut, and the only nuts are on the outside of the cake. And I saw a lot of versions that used walnuts, but since I prefer pecans, that is what I went with.

Regardless of whether this is really Italian or not, it’s the perfect dessert to share with friends, especially a bunch of food bloggers. I know I’d go back for a second slice!!

Make sure you check out the whole spread of food that was made just for Aggie. What a party!!

Appetizers
Sundried Tomato Hummus from Robyn of Add a Pinch
Melon & Prosicutto Balls from Paula of bell’alimento
Bruschetta from Sheila of Eat2gather
Jalapeno Poppers from Ali of Gimme Some Oven
Grilled Naan White Pizza Bites from Jamie of Mom’s Cooking Club
Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer
Pesto Caprese Fried Wontons from Julie of The Little Kitchen
Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom

Drinks
Toasted Coconut Milkshakes from Bev of Bev Cooks
Lemon Cream Soda from Angie of Eclectic Recipes
Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family
Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks
Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen
Italian Basil Sparkling Lemonade from Marly of Namely Marly
Italian Sodas from Laura of Real Mom Kitchen
Cafe Mocha Punch from Amy of She Wears Many Hats

Salads
Italian Chopped Salad in a Jar {with Creamy Caesar Dressing} from Brenda of a farmgirl’s dabbles
Caprese Salad with Mozzarella Crisps from Christine of Cook the Story
Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks
Grilled Romaine Caesar Salad from Liz of The Lemon Bowl
Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks
Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod
Lentil and Chickpea Layered Salad from Lisa of With Style & Grace

Entrees
Chicken Cacciatore from Meagan of A Zesty Bite
Zucchini, Bell Pepper & Edamame Stir-Fry from Cassie of Bake Your Day
Potato-Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin’ Canuck
“Straw & Hay” Tagliatelle in Cream Sauce from Flavia of Flavia’s Flavors
Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie’s Cucina
Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks
Smashed Chickpea and Avocado Panini from Kathy of Panini Happy

Desserts
Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective
Crostata di Mango from Lora of Cake Duchess
Italian Ice from Kristen of Dine & Dish
Roasted Banana and Nutella S’mores Bruschetta from Jenny of Picky Palate
Italian Cream Cake from Deborah of Taste and Tell
Panna cotta from Leslie of The hungry housewife
Fortune Cookies from Shari of Tickled Red
Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

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Italian Cream Cake

★★★★★

5 from 1 reviews

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 30 minutes
Yield: 16 servings 1x

Print Recipe

Description

This Italian Cream Cake is a tender buttermilk and coconut cake, topped with a cream cheese icing, pecans, and more coconut.

Scale

Ingredients

Cake

1/2 cup butter
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1 cup buttermilk
1 cup sweetened, flaked coconut

Frosting

12 ounces cream cheese
3/4 cup butter
1 1/2 teaspoon vanilla
6 cups powdered sugar
2–4 tablespoons cream
1 cup chopped pecans
1/2 cup sweetened, flaked coconut

Instructions

Preheat oven to 350°F. Grease 3 9-inch round cake pans.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Mix in the egg yolks and the vanilla.
In a bowl, sift together the salt and the flour. Mix 1/3 of the buttermilk into the batter, followed by half of the flour mixture. Add in another 1/3 of the buttermilk, the remaining flour, then the remaining buttermilk. Stir in the coconut.
In another bowl, beat the egg whites until they hold stiff peaks. Gently fold the egg whites into the batter. Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10-15 minutes, then remove from the pans. Allow to cool completely.
Make the frosting: Cream together the cream cheese and butter. Beat in the vanilla, then beat in the powdered sugar. If the frosting is too stiff, add in the cream, 1 tablespoon at a time until you reach the desired consistency.
Spread the frosting between the layers, and then on the top and sides of the cake. Press the pecans into the sides of the cake, and add the coconut to the top of the cake.

More Party Worthy Desserts:

Cherry Chip Cake with Fluffy Frosting

Chocolate Mousse Crunch Cake

Larger-Than-Life Praline Cheesecake

Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More