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Italian Cream Cake

1 cup unsalted butter, at room temperature
2 cups sugar
5 eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans
1 teaspoon vanilla
Italian Cream Frosting (recipe below)

 Preheat oven to 350 degrees. Butter and flour 3 9-inch cake pans. Cream 1 cup butter with sugar in electric mixer bowl. Beat in eggs 1 at a time. Sift dry ingredients together. Blend into butter mixture. Mix in buttermilk, coconut, pecans, and vanilla. Spoon into prepared pans. Bake about 30 minutes, or until a toothpick inserted in the center comes out clean. Invert onto racks and cool.

Spread frosting evenly between cooled layers and over top and sides of cake. Refrigerate cake until frosting is set.

Italian Cream Frosting

1 8-ounce package cream cheese, at room temperature
1/2 cup butter, melted
1 box (1 pound) confectioner's sugar
1 cup chopped pecans

 Beat cream cheese and butter until well blended. Mix in confectioner's sugar. Stir in pecans.

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This page updated on 1/10/2000