Recipe Round-Up: Italian Cream Cheese Cake

This cake.

If I ever need to impress future in-laws, I will make this cake.

If I ever need to a woo a handsome boy with my mad culinary skills, I will make this cake.

If I ever need to drown my sorrows in something delectable, I will make this cake.

If I ever need a reason to sing for joy and clap my hands, I will make this.

This cake. It's magnificent.



This cake has a stellar reputation, ranking right up there with the chocolate sheet cake and oatmeal chocolate chip cookie dough as one of the most beloved desserts in my family. It takes a little time but it is oh-so worth it. And since it is Sam's favorite cake, it made an appearance this weekend.

Let's tackle this sucker, shall we?

First, add sugar, shortening and butter into a large mixing bowl. Mix until creamy.

Now, add egg yolks, reserving the egg whites in a separate mixing bowl. Trust me on this, these eggs make the cake moist, rich and decadent.

Amen.

Mix in the egg yolks until it is a dreamy yellow. Doesn't that color just make you scream?

No?

Well then, carry on.

Add flour, baking soda and buttermilk.

Mix.

Add coconut.

Mix.

Clap your hands.

Do a round-off.

Hi-five your sister.

Beat the reserved egg whites with an avocado green mixer circa 1976...or any color mixer you choose.

Once peaks have formed, like so...

Fold into the batter with a large rubber spatula.

And WA-LA! Your cake batter is complete!

Pour into three floured cake pans...

And pop those suckers into the oven!

They only take 12-15 minutes to bake, just enough time to mix up your cream cheese frosting, otherwise known as: dinner.

Next up: Cream Cheese Frosting.

Beat butter and cream cheese.

Add powdered sugar and mix

Splash in some vanilla

and a sprinkle of salt

and whip it up.

Finito.

Now, frost that baby!

Bravo!

Go ahead, stick your finger in the frosting. You deserve it!

Now, all you have left is to sprinkle more coconut on top and the sides.

ARE YOU READY FOR THIS?

Behold: Man bait.

I am pretty sure I am drooling.

Let's dive right on in.

This cake is ridiculously good.

Cake.

Frosting.

Cake. 

Frosting.

Cake.

Frosting.

Coconut.

Where's my fork?

The cake is moist and flavorful. The frosting is creamy with a hint of tang. And the coconut adds the perfect sweetness and texture.

A big cup of coffee or hot tea is perfect with this.

Sometimes I add rocky road ice cream, because, why not?

The best part? It needs to be shared! So invite some friends over and whip this up!

They will love you forever.

Italian Cream Cheese Cake:

(High altitude directions in parentheses)

2 cups sugar (minus 6 Tbsp)

1/2 cup shortening (minus 2 Tbsp)

1/2 cup butter 

6 egg yolks

2 cups flour

1 tsp baking soda

1 cup buttermilk (plus 4 Tbsp)

1 cup coconut

6 egg whites beaten until stiff peaks

Directions:

Preheat oven to 375 degrees. Grease and flour three cake pans, set aside. Cream together sugar, shortening and butter. Add egg yolks, reserving egg whites in a separate mixing bowl to beat until stiff peaks. Beat egg yolks into butter/sugar mixture. Add flour, baking soda, buttermilk, and coconut. Mix. Fold in egg whites with rubber spatula until just incorporated. Divide evenly between cake pans and bake for 12-15 minutes or until middle springs back with touched and the edges pull away from pan. Let cool for 5 minutes. Remove from pans to cool completely.

Cream Cheese Frosting:

2 8oz packages cream cheese, room temperature

1 stick butter, room temperature

32oz powdered sugar

1 tsp vanilla

dash of salt (about 1/2 tsp)

1 cup coconut

Chopped pecans (optional)

Directions:

Cream butter and cream cheese. Add powdered sugar and mix until incorporated. Add vanilla and salt and mix. Generously frost cooled cake. Sprinkle top and sides with coconut. Sprinkle with chopped pecans if desired.

ENJOY!!