Tuesday Treats: Italian Cream Cake

How delicious does this look?!

Italian Cream Cake

Recipe from Pioneer Woman's friend, Billie

Thank You, Billie!

I made this cake for my dad's birthday this weekend at the beach. It was perfect! Moist, rich, and yummy!

Ingredients:

For Cake:

1 stick butter, softened

1 cup vegetable oil

1 cup sugar

5 eggs, separated

3 tsp vanilla

1 cup coconut

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 cup buttermilk

For Icing:

2 packages (8 oz) cream cheese

1 stick butter, softened

2 tsp vanilla

1 package 2 pound powdered sugar

1 cup chopped walnuts

1 cup sweetened, flaked coconut

Directions:

1. Preheat oven to 350 degrees. Grease and flour three 9 in round pans.

2. Beat eggs until stiff. Set aside.

3. In mixing bowl, cream together butter, oil and sugar until light and fluffy. Mix in eggs yolks, vanilla, and coconut.

4. In separate bowl mix together flour, baking soda, and baking powder.

5. Alternate adding buttermilk and dry mix to wet ingredients. Mix until just combined, then fold in egg whites.

6. Pour evenly into the three prepared pans. Sprinkle the top of each pan with (at least) 1 tablespoon of sugar ( I completely forgot to do this and it was still perfectly sweet!).

7. Bake for 20 to 25 minutes, or until toothpick comes out clean.

8. Cool in pan for 15 minutes.

9. Turn cakes onto wire rack and let cool completely.

10. In mixing bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy.
11. Stir in walnuts and coconut.
12. Spread icing between layers
13. Completely ice top and sides of cake.

*Newlywed Note: My mom let me borrow her cake carrying kit so I could ice the cake right on it, pop the top on, and carry it to the beach...this is a must for any baking girl...hmmm, I might have to put this on my Christmas or birthday list :) *
ENJOY!!!

Note: Icing will soften at room temp, so refrigerate if you won't use right away.
We stored this cake in the refrigerator all weekend and it stayed super moist.