Breastfeeding Friendly Italian Cream Cake
Total time2 hr 10 min
Prep time40 min
Cook time30 min
4.8(22)
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup vegetable shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup pecans, finely chopped
For the frosting
- 16 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
For finishing
- ½ cup sweetened shredded coconut, toasted
- ½ cup pecans, roughly chopped, toasted
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl and set aside.
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