Italian Sweet Cream Cake
A rich Italian sweet cream cake featuring coconut and pecans, with a moist texture and a delightful flavor combination perfect for special occasions or dessert lovers.
Ingredients
Instructions
- Cream margarine, shortening, and sugar until light and fluffy.
- Add egg yolks, flour, soda, buttermilk, vanilla, coconut, and pecans; mix well.
- Gently fold in 5 stiffly beaten egg whites.
- Pour batter into a prepared pan and bake for 25 minutes at 350 degrees Fahrenheit.
Tips & Substitutions
To ensure a light and fluffy texture, make sure your margarine and shortening are at room temperature before creaming with sugar. If you're out of buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. For a twist, consider adding chocolate chips or a layer of frosting for extra sweetness.
Serving Suggestions
Slice the Italian Sweet Cream Cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the flavors. This cake pairs beautifully with a cup of coffee or tea, making it a delightful treat for afternoon gatherings. For a complete meal, serve it as a sweet ending after a hearty dish like Cheese Ravioli-Asparagus Pie.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Sweet Cream Cake contains roughly 2018 calories, with 37g protein, 141g carbohydrates, and 116g fat. It is an excellent source of protein (74% of the Daily Value), iron (71% of the Daily Value), and vitamin A (40% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 625mg per serving (27% of the Daily Value).
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 all-purpose flour instead of cake flour for this recipe?
Yes, you can use all-purpose flour instead of cake flour. The texture may be slightly different, resulting in a denser cake, but it will still taste delicious. Just ensure to measure carefully and consider sifting the flour for a lighter texture.
What can I substitute for coconut if I don't like it?
If you prefer not to use coconut, you can substitute it with additional chopped nuts like walnuts or almonds for added crunch. Alternatively, you can use dried fruit such as raisins or cranberries to add a different flavor and texture to the cake.
How can I make this cake more chocolatey?
To make the cake more chocolatey, consider adding 1/2 cup of cocoa powder to the dry ingredients. You can also fold in chocolate chips for an extra chocolate boost. Just be mindful to adjust the sugar slightly if adding cocoa, as it can make the cake less sweet.
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).