Italian Cream Cake (from scratch!)

IMG_8396Found this recipe in an old cookbook, and carried it around for years.  I’m not crazy enough to think that even 5% of my followers will ever make this, (Christian might…), because it’s a lot of trouble.  But oh, SO good.  I served it recently for neighbors and every single nut was gone!  I don’t believe I’ve ever had so many positive comments before!


5 large eggs, separated (at room temp)          1 tsp. baking soda                                                    2 cups sugar, divided                                         1 cup buttermilk                                                     1 cup butter (room temp)                                  2 cups flour (sifted)                                                1/2 tsp. salt                                                            1 cup finely chopped pecans                               2 tsp. vanilla                                                         1 cup coconut

Beat egg whites until they form peaks (like meringue).  Slowly add 1/2 cup sugar and beat until mixed thoroughly.  Set aside.  Cream butter, remaining sugar, salt and vanilla, adding egg yolks one at a time until consistency of whipped cream.  Stir baking soda into buttermilk.  Add this mixture alternately with flour and butter mixture, mixing each addition thoroughly.  Fold in egg whites, then pecans and coconut.  Pour batter into 3 8″ pans, which have been greased and floured.  Bake at 325 for approximately 40 minutes.  (The pan above took longer.  Just keep checking it).  Cool.  Remove from pan.  Frost with cream cheese frosting–the traditional way is not to frost the sides, letting the frosting ooze out–but how you finish the cake is your business!    Above is how I finished mine!



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