"Frannie Bell'S" Italian Cream Cake
A rich and moist Italian Cream Cake featuring coconut, vanilla, and a tender crumb, perfect for celebrations or afternoon tea with friends.
Ingredients
Instructions
- Cream sugar, margarine, and Crisco together until smooth.
- Add egg yolks to the creamed mixture and beat well.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gradually fold the beaten egg whites and coconut into the batter.
- Add flour, soda, buttermilk, and vanilla to the mixture, and mix until well combined.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for 25 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to stiff peaks before folding them into the batter. You can substitute the coconut with finely chopped nuts if desired. If you prefer, use butter instead of margarine for a richer flavor. To enhance the cake's moisture, consider adding a tablespoon of sour cream to the batter. This cake pairs beautifully with Italian recipes like Skillet Italian Meat Loaf.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a light dusting of powdered sugar or a cream cheese frosting for extra flavor. Serve alongside a scoop of vanilla ice cream or fresh berries for a refreshing contrast. It also makes a lovely dessert after a hearty meal, such as Italian Cheese And Crackers.
Storage & Reheating
Store any leftover Italian Cream 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, just until warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of "Frannie Bell'S" Italian Cream Cake contains roughly 989 calories, with 21g protein, 149g carbohydrates, and 28g fat. It is an excellent source of iron (49% of the Daily Value), protein (42% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 11g 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 make this cake ahead of time?
Yes, you can bake the cake a day in advance. Allow it to cool completely, then cover it tightly and store it at room temperature. Frost just before serving to keep the cake fresh and moist.
What can I use instead of buttermilk?
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using. This will create a similar acidity for the recipe.
Is it possible to freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight 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).