Italian Wedding Cake Recipe
A traditional Southern coconut layer cake, known as Italian cream cake, makes for an impressive dessert.
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Instructions
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Preheat the oven to 350 F and grease two 9-inch round cake pans.
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Beat egg whites until stiff and set them aside.
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Cream butter and sugar until light and fluffy, then beat in egg yolks and vanilla extract.
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In a separate bowl, combine flour, baking soda, and salt.
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Alternately add buttermilk and the dry flour mixture to the butter mixture, blending until well combined.
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Stir in shredded coconut, then fold in the beaten egg whites.
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Pour the batter into the prepared pans and bake for 30 minutes, or until a skewer inserted into the center comes out clean.
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Remove cake layers from pans and cool completely on a wire rack.
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Prepare the frosting by combining confectioners' sugar, butter, cream cheese, and vanilla until smooth.
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Place one cake layer on a serving platter and top with frosting; add the second layer and frost the top and sides of the cake.
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Sprinkle additional shredded coconut on top and press it lightly into the sides of the cake.