For dessert on Saturday night's prime rib dinner, we had an Italian Cream Cake - 3 layers of flaky white cake layered with a luscious cream cheese frosting. The cake batter started with 5 eggs, separated. The whites were beaten until stiff and set aside. Another bowl had butter, oil, and sugar beaten until light and fluffy and then the egg yolks, some vanilla and shredded coconut were mixed in. We added flour, baking soda and baking powder alternately with buttermilk until everything was combined. Then the beaten egg whites were folded in. The batter went into 3 prepared pans and then each one was sprinkled with turbinado sugar before going into the oven.
Once baked and cooled, the cakes were frosted. The frosting was made with two 8 oz. packages of cream cheese, 1 stick of butter, vanilla and 2 pounds of powdered sugar which were beaten until light and fluffy. Another cup of shredded coconut went into the frosting before going on and in between the layers of the cake.
This cake is fabulous and the coconut in it is delicious, not overwhelming. Can't wait for an occasion to make it again.
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