Despite its name, the Italian Cream Cake may have roots in Texas… or is it Canada?

It is said that the first record of the Italian Cream Cake was in 1913 in Canada, while the first known publication of the recipe is the Plano News in Texas. It’s believed to have been the creation of an Italian baker who moved to the United States. Whatever the story, the Italian Cream Cake is a classic.

Here, Amy Watkins, known for her tasty sweet treats at her Daisy Mae Bakery inside Thompson’s Market in McDonough, shares her version of the classic Italian Cream Cake – a favorite among her customers who buy countless slices monthly.

Ingredients

½ cup vegetable shortening

2 cups sugar

5 large eggs, at room temperature, separated

2 cups all-purpose flour, sifted

1 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla extract

1 cup flaked coconut

1 cup chopped pecans

Cake Directions

Preheat oven to 350 degrees.

Grease three 9-inch cake pans and line the bottoms with parchment paper.

In large bowl, mix vegetable shortening and sugar until light and fluffy.

Add egg yolks, one at a time, mixing well after each yolk addition. Scrape down the bottom and sides of the bowl.

In a medium bowl, sift together the flour and the baking soda.

Add to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.

Add the vanilla, coconut, and pecans.

In a mixing bowl, beat the egg whites to form a firm peak but not beaten dry.

Fold the egg whites into the cake batter.

Divide the batter evenly among the three cake pans.

Bake for 24 to 27 minutes.

Remove the cakes from the oven and let them cool in the pans for 10 to 15 minutes.

Make the Cream Cheese Frosting.

Cream Cheese Frosting Ingredients

1 stick butter, softened

2 8-ounce blocks of cream cheese, softened

4-5 cups sifted powdered sugar

1 teaspoon vanilla

In a large mixing bowl, combine butter and cream cheese, mixing well.

Add in the powdered sugar in small amounts at a time, scraping down the bottom and sides of the bowl once or twice between additions.

Add vanilla and beat well.

Cream Cheese Frosting Directions

Spread onto layers and sides of cake one layer at a time, stacking cakes on top of each other as you go.

Top with chopped pecans and coconut.

Store in refrigerator.