Italian Cream Cake

No ratings yet

Italian Cream Cake

Italian Cream Cake
Servings 16


  • 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. 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.