Italian Cream Cheese Cake(Club Member: Renee Evans)
A moist, rich Italian cream cheese cake featuring coconut, nuts, and a tender crumb, perfect for celebrations or dessert lovers seeking a flavorful, indulgent treat.
Ingredients
Instructions
- Beat the egg whites until stiff; set aside.
- Cream together butter, egg yolks, sugar, and Crisco until smooth and fluffy.
- Sift together the cake flour and soda.
- Gradually add the flour mixture to the creamed mixture, alternating with buttermilk, beginning and ending with the flour.
- Beat well after each addition.
- Stir in vanilla, coconut, and chopped nuts.
- Fold in the beaten egg whites gently until combined.
- Pour the batter into a tube pan or layer pans.
- Bake at 350°F for 1 hour in a tube pan or about 25 minutes in layer pans (makes 3 layers).
Tips & Substitutions
For a lighter texture, ensure that your egg whites are beaten to stiff peaks before folding them into the batter. If you prefer a less sweet cake, consider reducing the sugar by 1/4 cup. You can substitute unsalted butter for the stick of butter, and for a nut-free version, simply omit the chopped nuts. This cake can be enhanced with flavors from Italian recipes by adding a hint of almond extract.
Serving Suggestions
This Italian Cream Cheese Cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Consider pairing it with a strong cup of coffee or a sweet dessert wine to balance the flavors. It also makes a great centerpiece for special occasions or gatherings, especially alongside other Italian recipes.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, where it will last about a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds to enjoy it slightly warm without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Cream Cheese Cake(Club Member: Renee Evans) contains roughly 579 calories, with 7g protein, 56g carbohydrates, and 38g fat. It is a good source of dietary fiber (19% of the Daily Value), iron (18% of the Daily Value), and protein (14% of the Daily Value). It also contributes 5g 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 whole eggs instead of separating them?
While you can use whole eggs, separating the eggs and beating the whites adds volume and a lighter texture to the cake. If you opt for whole eggs, the cake may be denser but still delicious.
What can I use instead of buttermilk?
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and then filling it with milk until you reach 1 cup. Let it sit for 5-10 minutes to thicken before using.
Is there a way to make this cake gluten-free?
Yes, you can substitute the cake flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for the best texture. Keep in mind that the cake's texture may vary slightly, but it should still be delicious.
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).