Billie’s Italian Cream Cake from the PW
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Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans (the next time I make this I will use 8-inch pans for a thicker layer). Beat egg whites until stiff, eet aside.
For the cake, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut. In a separate bowl, mix flour, baking soda, and baking powder.Alternate buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.Pour evenly into prepared pans, sprinkle the top of each pan with 1 (at least) tablespoon sugar. Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.
For the frosting, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and coconut. Spread between layers and serve. If the frosting is at room temperature it will be much easier to spread between the layers.
Can’t wait to see what you baked recently!
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this is probably a stupid question but I have used coconut on top of a cake and it was aweful. It was real strong and kinda bitter. Am I buying the wrong shredded coconut? Thanks so much, Jackie
I buy the bagged coconut in the baking aisle. Hope that helps!
It’s hard to beat a PW Recipe. This one looks to not disappoint!
Oh my, that cake is awesome. I want it!
I am highly addicted to coconut:-) That cake looks and sounds amazing!!!!
This looks scrumptious!!! Is this from her new cookbook?
Yes, it is!!