BLUE RIBBON ITALIAN CREAM CAKE

BLUE RIBBON ITALIAN CREAM CAKE image

Yield 12

Number Of Ingredients 19

Cake Batter:
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup Crisco shortening
2 cups sugar
5 large eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
Frosting:
8 ounces cream cheese, room temperature
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup flaked coconut

Steps:

Preheat oven to 350 degrees F. Grease and flour three 9 inch round cake pans and line with parchment paper circles. In a small bowl, dissolve the baking soda in the buttermilk; set aside. In a large bowl, cream together 1/2-cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1-teaspoon vanilla, 1-cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans. Bake in for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes & remove from pan. Allow to cool completely on racks. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1-teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.