Aunt Connie'S Italian Cream Cake
A rich and moist Italian Cream Cake featuring coconut, nuts, and warm spices, perfect for celebrations or special occasions, with a tender crumb and decadent flavor.
Ingredients
Instructions
- In a bowl, sift together the flour, ground cloves, ground cinnamon, baking soda, and baking powder.
- In a large bowl, cream together the butter and sugar.
- Add the egg yolks and coconut; mix well.
- Add alternately the flour mixture and buttermilk, beginning and ending with the flour mixture.
- Add vanilla and chopped nuts.
- Fold in the stiffly beaten egg whites.
- Pour the batter into prepared cake layers.
- Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes.
- Cool completely before frosting.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until stiff peaks form before folding them into the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Adding a bit of grated lemon zest can enhance the flavor. Feel free to use walnuts or pecans for the chopped nuts based on your preference.
Serving Suggestions
This Italian Cream Cake is perfect for special occasions and pairs beautifully with a cup of coffee or tea. Consider serving it alongside a scoop of vanilla ice cream or whipped cream for added richness. It also makes a delightful dessert after a meal of Ravioli With Rosemary Cream Sauce, balancing the savory with a sweet finish.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 10-15 seconds or enjoy it cold as it retains its flavor beautifully.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Connie'S Italian Cream Cake contains roughly 425 calories, with 8g protein, 69g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (32% of the Daily Value), calcium (25% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and potassium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can definitely substitute the chopped nuts with your favorite variety, such as almonds or hazelnuts. Just ensure they are finely chopped to blend well into the cake's texture. This can also add a different flavor profile to the cake, making it uniquely yours.
How can I make this cake more moist?
To enhance the moisture of your cake, consider adding a bit of sour cream or Greek yogurt to the batter. You can also ensure not to overbake the cake, as this can dry it out. A toothpick inserted in the center should come out clean but slightly moist for perfect results.
Can I freeze this cake for later use?
Absolutely! You can freeze the cake once it is completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months. When ready to use, thaw it in the refrigerator overnight and frost it before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).