• 16servings
  • 60minutes
  • 297calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup butter, softened

  2. 1 cup sugar

  3. 2 eggs

  4. 1/3 cup unsweetened applesauce

  5. 1-1/3 cups all-purpose flour

  6. 3/4 teaspoon baking soda

  7. 1/8 teaspoon salt

  8. 2/3 cup buttermilk

  9. 1/4 cup flaked coconut, toasted


  11. 1 package (8 ounces) cream cheese, softened

  12. 2 tablespoons butter, softened

  13. 2 cups confectioners' sugar

  14. 1/2 teaspoon vanilla extract

  15. 1/3 cup chopped pecans, toasted

Instructions Jump to Ingredients ↑

  1. Homemade Makeover Italian Cream Cake Recipe photo by Taste of Home Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.

  2. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla (mixture will appear curdled). Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in pecans and coconut.

  3. Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  4. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth.

  5. Spread frosting between layers and over top and sides of cake. Sprinkle pecans over top of cake. Store in the refrigerator. Yield: 16 servings.


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