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Italian Cream Cake


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Italian Cream Cake 0 Picture


  • 1 Cup Shortening
  • 1/2 Cup Butter, softened
  • 2 Cups Sugar
  • 1 Tbs. Orange Zest
  • 1 tsp. Vanilla
  • 6 Large Eggs, separated
  • 2 1/4 Cups Flour
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 Cup Buttermilk
  • 1 (7 oz.) Pkg. Flaked Sweetened Coconut
  • 2 1/2 Cups Walnuts, chopped, divided
  • Orange Cream Cheese Frosting



Step 1

Preheat oven to 350 degrees. Spray 3 9" round cake pans with non-stick baking spray with flour; set aside. In a large bowl, combine shortening, butter, sugar, zest, and vanilla. Beat at medium speen with an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In a small bowl combine flour, baking soda and salt. Add flour mixture in thirds to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. In a large bowl, beat egg whites at high speed until stiff peaks form. Fold egg whites into butter/flour mixture. Add coconut and 1 cup walnuts, stirring gently to combine. Divide batter evenly among the prepared pans. Bake until a wooden toothpick inserted near the center comes out clean, about 20 minutes. Let layers cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks. Spread orange cream cheese frosting between layers and on top and sides and cooled cake. Gently press remaining 1 1/2 cups walnuts halfway up sides of cake.

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