Food and Recipes Desserts Cakes Italian Cream Cake Recipe 5.0 (1) 1 Review This cake is sure to win raves in your home - as it did in our Test Kitchens. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on August 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Southern Living Yield: 1 cake Ingredients ½ cup butter or margarine, softened ½ cup shortening 2 cups sugar 5 large eggs, separated 1 tablespoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1 cup flaked coconut Nutty Cream Cheese Frosting Garnishes: toasted pecan halves, chopped pecans Directions Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut. Beat egg whites until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired. Rate it Print