Italian Cream Bundt Cake Recipes

Steps:

• 1. Pre-heat oven to 350 degrees. Cream butter with sugar. Add vanilla.
• 2. Separate the eggs.
• 3. Beat the whites until soft peaks form; set aside.
• 4. Cream the egg yolks, butter, and sugar. Set them aside.
• 5. In a separate bowl combine dry ingredients: Sift flour, baking powder, and baking soda. [It doesn't call for baking powder but I like my cakes to stand high]
• 6. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
• 7. Next mix in walnuts and coconut.
• 8. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
• 9. Spoon the batter into your greased Bundt pan making it as even as you can.
• 10. Bake for about 60 minutes until the cake seems firm. Let it cool for 20 minutes.
• 11. For the Icing, with a hand blender cream the cream cheese with the 1/2 cup of whipping cream.
• 12. Add powdered sugar. Blend.
• 13. Remove cake from Bundt pan.
• 14. Ice the cake.
• 15. Sprinkle coconut and top off with chopped walnuts. Again drizzle [I like that word] more icing on top of nuts and coconut.
• 16. Refrigerate the cake until you are going to slice and serve!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. 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 the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• 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.