My grandmother was a wedding caterer for years and learned to create the most amazing cakes, pies, and other desserts. She was kind enough to give me her recipe for Italian Cream Cake. Since I am lactose-intolerant but consume eggs from a family farm, I’ve tweaked it slightly to make it suitable for those who include farm-fresh eggs in their diets.
2 c. flour
2 c. sugar
1/2 c. Earth Balance
1/2 c. vegetable shortening
1 c. vegan buttermilk
5 egg yolks
5 egg whites
1 t. baking soda
1 t. vanilla
1/2 c. coconut
1/2 c. chopped pecans
Cream egg yolks, butter, shortening, soda, vanilla and sugar together. Add flour and buttermilk alternately. Blend well. Stir in pecans and coconut.
In separate glass or metal bowl, beat egg whites until stiff. Fold egg whites into batter. Pour into 2 – 8 or 9 in. wax paper lined pans. Bake 350 degrees until toothpick inserted in middle comes out clean. Cool then frost.
(Note: it is easier to ice cake if cake is frozen first)
8 oz. vegan cream cheese, room temp.
1 t. vanilla
1 box powdered sugar, sifted
¼ c. Earth Balance
Cream all together until smooth and spreading consistency. (If frosting is too thin, add more powdered sugar (1/4 c. at a time.)
Optional: Sprinkle coconut and chopped pecans on top of cake