Cream cake from Italy
*Ingredients: °1 c buttermilk °1 tsp baking soda °1/2 c butter °1/2 c shortening °2 c white sugar °5 egg °1 tsp vanilla extract °1 c flaked coconut °1 tsp baking powder °2 cups all-purpose flour °8 ounces cream cheese °1/2 cup butter °1 teaspoon vanilla extract °4 cups icing sugar °2 tbsp
*Methods:
Preheat the oven to 350 degrees Fahrenheit. 3 9-inch round cake pans, greased Dissolve baking soda with buttermilk in a small basin and set aside.
In a mixing bowl, beat together 1/2 cup butter, shortening, and white sugar until light and fluffy. In a large mixing bowl, combine the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder, and flour. Stir until everything is well blended. Pour the batter into the pans that have been prepared.
Bake for 30 to 35 minutes in a preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool.
To make the icing, follow these steps: Combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla, and icing sugar in a medium mixing basin. Using an electric mixer, beat until light and fluffy. To reach the appropriate consistency, add a small bit of cream.
Combine the chopped walnuts and the remaining shredded coconut in a mixing bowl. Spread over the top and sides of the cooled cake, as well as between the layers.
Have fun!
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