Nutritional Info

Nutrition Facts

Serving Size 1 (98g)

Calories 227
Calories from Fat 116 (51%)
Amount Per Serving %DIV
Total Fat 12.9g 20%
Saturated Fat 7.9g 40%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 97.2mg 32%
Sodium 125.4mg 5%
Potassium 128.6mg 3%
Total Carbohydrate 19.6g 7%
Dietary Fiber 1.3g 5%
Sugars 1.6g
Protein 4.6g 9%

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Recipe Description
Italian cream cake is irresistible any time of day, but the fresh citrus filling makes this the perfect surprise for a holiday brunch. You'll need to start this cake a day ahead because the cake and fresh orange curd must both chill for 8 hours.
Prep time
8 hr 40 min
Cook time
25 min
Ready In
9 hr 5 min


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Serves To:USMetric
1/2 Cup(c)  butter, softened
1/2 Cup(c)  shortening
2 Cup(c)  sugar
5   large eggs, separated
1 Tablespoon(T)  vanilla extract
2 Cup(c)  all purpose flour
1 Teaspoon(t)  baking soda
1 Cup(c)  buttermilk
1 Cup(c)  sweetened coconut, flaked
1 1/2 Cup(c)  fresh orange curd
3 Cup(c)  pecan cream cheese frosting
1/2 Cup(c)  sweetened flaked coconut, lightly toasted


Beat butter and shortening at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla and beat until blended. Combine flour and baking soda. Add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked coconut. Beat egg whites until stiff peaks form. Fold into batter. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees F for 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes, then remove from pans, and cool completely on wire racks. Spread 3/4 cup chilled fresh orange curd between layers. Spread remaining curd on top of cake. (The curd layer on top of cake will be very thick.) Loosely cover cake and chill 8 hours. (Chilling the cake with the curd between layers keeps layers in place and makes it easier to spread the frosting.) Spread 3 cups pecan cream cheese frosting on sides of cake, reserving remaining frosting for another use. Sprinkle 1/2 cup toasted coconut over top of cake. Garnish, if desired.

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