My sweet friend Tamiel shared with us her Italian Cream Cake recipe with me for our first Christmas here in Dallas and now it's been a tradition ever since.
And now, I am sharing it with you! It is soft as silk and I am sure it could be award winning! (wish I had time all year long to make it!)
Trust Me You Will Want to Make This Cake For Christmas!!!
Thank you Tamiel!
BTW we adore your beautiful family and miss seeing your smiling faces at church every Sunday!
Wishing You all a Merry Christmas!!
Love the Moore's
1 cup Buttermilk
1 teaspoon Baking Powder
1 Teaspoon Baking Soda
2 cups All-purpose Flour
1 cup Coconut
3 teaspoons Vanilla
5 whole eggs, separated
1 cup Sugar
1 cup Vegetable Oil
1 stick Butter
Frosting: 2 packages of cream cheese frosting
1 cup chopped Walnuts
1 cup Sweetned Flaked Coconut
or homemake frosting:
2 packages (8oz) Cream Cheese
1 stick Butter
2 teaspoons Vanilla
1 package 2 lb Powdered Sugar
In a bowl, combine cream cheese, butter, vanilla, and powdered sugar. Mix until light and fluffy.
Stir in chopped walnuts and sugared coconut to frosting. Spread between layers and top cake.
Preheat oven to 350 degrees. Grease and flour 3 round cake pans.
Separate Egg Whites and whip until stiff.
Then set aside until end of recipe.
Mix together butter, oil, sugar, yellow egg yolks, vanilla, and coconut in one bowl.
In separate bowl mix flour, baking soda, and baking powder.
Mix Dry ingredients with buttermilk. Then mix dry ingredients to wet ingredients.
Fold in egg whites.
Bake for 20-25 min. or until you insert a toothpick in the center and it comes out clean. Remove cakes from oven and cool for 15 min. Then remove cakes from pans.