Geraldine's Italian Cream Cake
Makes: 1, large 3-layer 9-inch cake
  • ½ cup unsalted butter
  • ½ cup shortening
  • 2 cups granulated sugar
  • 5 eggs
  • 2 cups unbleached all purpose flour, sifted 2 times
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup coconut
  • 1 cup chopped pecans
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract
Cream cheese icing:
  • 1 ( 8 oz.) cream cheese
  • 1 stick unsalted butter, room temperature
  • 1 box powdered sugar
  • 1 teaspoon almond extract
  1. For the cake: Preheat oven to 350 degrees. Grease and flour 3, 9-inch cake pans.
  2. Separate eggs and beat egg whites until stiff. Set aside.
  3. Cream butter, shortening together. Add sugar and beat until light and fluffy. Add egg yolks. Mix well.
  4. Dissolve soda in buttermilk. Add flour to to egg and butter mixture along with buttermilk. Beat well. Add coconut, nuts and extracts. Mix well. Fold in stiffly beaten egg whites. Pour into prepared pans, using 2 cups of batter for each pan. Bake for 25 minutes. Cool for 15 minutes before turning out of pan. Cool layers completely before icing.
  5. For the Icing: Cream butter. Add cream cheese. Mix well. Add extract and powdered sugar. Beat until smooth. Spread between layers and on top of cooled cake.
Recipe by Bakepedia at