On Line Cookbook
Italian Cream Cake
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Recipe Information
Mountain Home Lodge Bed and Breakfast

Serves/Makes:8 or more

  • 3/4 pound butter
  • 1-1/2 cups (350 ml) canola oil
  • 6 cups (1425 ml) sugar
  • 15 eggs, separated
  • 3 cups (700 ml) buttermilk
  • 3 tsp (15 ml) baking soda
  • 6 cups (1425 ml) pastry flour
  • 3 tsp (15 ml) vanilla
  • 3 cups (700 ml) shredded coconut
  • 1-1/2 cups (350 ml) pecans, roasted and chopped
  • Cream butter, oil, and sugar until fluffy.
  • Add yolks in 3 parts, beating after each addition.
  • Stir baking soda into buttermilk that is in a container at least 4 times its volume.
  • Set aside.
  • Add sifted flour into batter, alternating with buttermilk. Add vanilla, coconut, and nuts (dust the nuts with flour before adding so they do not settle at the bottom).
  • Beat the egg whites until stiff peaks form.
  • Fold into batter.
  • Pour into prepared pans that have been greased and lined with parchment.
  • Bake at 325 degrees (175 C.) for 40 minutes.
  • Cool and frost with your favorite cream cheese frosting. You can flavor the frosting with coffee if desired.
  • Do not keep this cake out of refrigeration for more than 2 hours.
This is a real show stopper for a wedding cake or special evening presentation.

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