Big Sister'S Italian Cream Cake
A rich and moist Italian Cream Cake featuring coconut, pecans, and a luscious vanilla flavor, perfect for celebrations and gatherings with a sweet, nutty taste.
Ingredients
Instructions
- Cream margarine and vegetable shortening together.
- Add sugar and beat until smooth. Add egg yolks and beat well.
- Combine flour and soda. Add to creamed mixture alternately with buttermilk.
- Stir in vanilla, coconut, and chopped pecans.
- Fold in stiffly beaten egg whites.
- Pour batter into a prepared cake pan and bake at 350°F for 25 minutes or until done.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until they are stiff peaks before folding them in. You can substitute the margarine with butter for a richer flavor, and if you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice for a quick alternative. Adding a little more coconut will enhance the flavor further, making it reminiscent of traditional Italian recipes.
Serving Suggestions
This Italian Cream Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a fresh fruit salad for a refreshing contrast, or enjoy it with coffee or tea for an afternoon treat. Consider serving it at gatherings, as it makes a lovely centerpiece dessert that complements other Italian recipes like Stuffed Mushrooms Italian Style.
Storage & Reheating
Store 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, place a slice in the microwave for about 10-15 seconds or warm it in an oven at 350°F for a few minutes until it’s just warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Big Sister'S Italian Cream Cake contains roughly 815 calories, with 16g protein, 44g carbohydrates, and 57g fat. It is an excellent source of protein (31% of the Daily Value), iron (28% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of vitamin A and vitamin D. It also contributes 7g 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 instead of pecans?
Yes, you can easily substitute walnuts or almonds for the pecans if you prefer. Just ensure that the nuts are chopped and toasted for enhanced flavor. Each nut will bring a slightly different texture and taste, but all will work well in this cake.
What is the best way to ensure the cake rises properly?
To help the cake rise, ensure that your baking soda is fresh and active. Also, be careful not to overmix the batter once the egg whites are folded in, as this can deflate the mixture. Preheating your oven before baking is crucial for the best rise and texture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and let it cool completely before wrapping it tightly in plastic wrap. Store it at room temperature until you’re ready to serve. If you want to frost it, consider doing so on the day of serving to maintain its freshness.
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).