Seed Oil Free Italian Cream Cake

Total time2 hr 10 min

Prep time40 min

Cook time30 min

4.8

(22)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!