You know I usually make my own recipe and replace what you have on hand with what you don’t. With this Italian cream pie recipe, if possible, I recommend you to stick to my list of ingredients and instructions. Take a trip to the supermarket if you have to because the end result is worth it.
½ cup butter
½ cup softened butter
2 cups of all-purpose flour
2 cups of sugar
5 large eggs
1 teaspoon baking soda
1 cup of buttermilk
2 teaspoons vanilla
1 cup grated unsweetened coconut
Cream cheese ice cream:
8 ounces cream cheese at room temperature
1/2 cup butter at room temperature
3.5-4 cups of confectionery sugar
1-2 teaspoons vanilla
1 teaspoon of butter flavoring optional
1 cup of chopped nuts
Preheat the oven at 350˚F. Grease a 9×13 frying pan with cooking spray and set it aside.
In a large mixing bowl, use an electric mixer to spread the butter, butter and sugar until light and fluffy. Add the eggs and beat well until smooth, scraping the sides as needed, about two minutes.
In a separate small bowl, mix the flour and baking soda. Add the flour mixture and buttermilk to the egg mixture and mix until well blended and completely smooth, about two minutes more. Add the coconut and vanilla and mix until well combined.
Pour into a prepared tray. Bake at 350 for 40-45 minutes or until toothpick inserted in the center comes out clean.
To make the icing
Place the cream cheese and butter in a bowl and beat with an electric mixer until fluffy. Add the ingredients and half the sugar and mix again, scraping the sides as needed, until the sugar is well incorporated. Add the remaining sugar and mix until a nice, fluffy glaze forms, scraping the sides again as needed, about one or two minutes. Mix in the nuts. Ice cream cake.
Store this cake, well covered, in the refrigerator for up to one week or at room temperature for up to two days.