Sheriff Sally Hernandez’s “There’s No Backup” Italian Cream Cake
Ingredients
- 5 eggs, separated
- 2 cups sugar
- 1 stick(s) butter
- 1/2 cup(s) vegetable shortening
- 2 cups flour
- 1 1/4 cups buttermilk
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) vanilla
- 1 cup(s) shredded sweetened coconut
- 1 cup(s) chopped pecans
Instructions
- Heat the oven to 300°. Beat the egg whites until they form stiff peaks.
- In a separate large bowl, cream together the sugar, butter and shortening. Add the egg yolks to the butter mixture, one at a time, and beat well between each addition.
- Add the flour, alternating with the buttermilk. Add the baking soda and the vanilla. Add the coconut and pecans.
- Gently fold in the egg whites.
- Pour the batter into 2 greased and floured cake pans (6- and 12-inch for two tiers).
- Bake for 35 to 40 minutes, or until the cake bounces back when touched. Let the cake cool completely before frosting.
Notes
Cooking the cake at a lower temperature for a longer period of time keeps the cake moist and level with no hump in the middle.
Photography by Melanie Grizzel.
