Italian Cream Cake (Vegetarian and Refrigerated) Recipe:
Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
1 cup sweetened flaked coconut
1/2 cup chopped pecans
1 8 oz. package of cream cheese, softened
3 cups confectioners’ sugar
1 tsp vanilla extract
1/2 cup heavy cream
Instructions:
Preheat oven to 350°F (180°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir in the coconut and pecans.
Pour batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
For the frosting, beat together the cream cheese, confectioners’ sugar, vanilla extract, and heavy cream until smooth and creamy. Spread frosting over the cooled cake.
Refrigerate the cake for at least 2 hours before serving. Serve chilled and enjoy!
