Italian Cream Cake - Torta Crema

Recipe By:
Noodly
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  • Total Time 70 min Ico-add
  • Yield 1 Cake
  • Level Easy

A delicious immigrant from the old country, this Italian cream cake, torta crema, is a wonder to taste. To ice it, be sure to look up our recipe for cream cheese frosting - easy recipe.
 

Ingredients

  • 3 1/2 cups coconut, shredded
  • 1/2 cup unsalted butter
  • 1 cup vegetable shortening
  • 2 cups sugar
  • 5 eggs, separated
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pecans, chopped
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Directions

  1. 1. Preheat oven to 325 degrees F. Prepare three 8 inch cake pans with vegetable spray, dust with flour.
  2. 2. Spread the coconut out on a cookie pan and bake for about three minutes, toss and bake another three minutes, until coconut is lightly toasted. Set aside.
  3. 3. Cream the butter, shortening and sugar together until fluffy. Beat in the egg yolks, one at a time.
  4. 4. Sift together the flour and baking soda. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour. Stir in the vanilla, 1/2 cup of coconut and the pecans.
  5. 5. Beat egg whites until stiff. Fold into cake mixture. Divide the batter between the three prepared pans.
  6. 6. Bake foro 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Invert on cooling racks until cool.
  7. 7. Frost it with cream cheese frosting (be sure to look up our recipe). You will probably need a double batch.
  8. 8. When frosting the cake, spread frosting on top of the bottom and middle layers. Spread raspberry on the bottom of the middle and top layers.
  9. 9. Stack the layers; frost the top and sides of the cake. Press the remaining coconut onto the outside of the cake.