Italian Cream Cake

Italian Cream Cake

Prep Time: 0

Yield: 16

Italian Cream Cake


  • 2 cups sugar
  • 1/2 cup butter
  • 1/2 cup oil
  • 5 eggs, separated
  • 1 tsp. baking soda
  • 1 cup buttermilk
  • 2 cups flour
  • 1 cup angel-flake coconut
  • 1 tsp. vanilla


  1. 1. Cream sugar, butter and oil. Add egg yolks, one at a time, beating after each addition.
    2. Stir soda into buttermilk. Add buttermilk alternately with flour to batter. Fold in coconut.
    3. Beat egg whites until stiff and fold into mixture. Add vanilla.
    4. Pour into three greased and floured (9-inch) pans. Bake in a preheated 350-degree oven for 25 minutes. Cool cake layers before icing.

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