My husband made a request… make him a THM Italian Cream Cake. His second favorite cake next to German Chocolate Cake (which I conquered). Challenge excepted! Here is what I came up with and I have one happy husband! Love making him happy!! Happy husband, happy wife, happy life! 😉 What makes this cake even more awesome is that it’s sugar free! No spike of the blood sugar! Now if you haven’t figured it out yet, I am a THMer, short for a Trim Healthy Mama! I used the THM Sweet Blend instead of sugar for both the cake and icing! How great is that!
Let’s get started! Gather your dry ingredients. The nutmeg and cinnamon in this cake make it almost like a spice cake!
Mix your wet ingredients with a blender.
Mix both ingredients together. Blend well.
Pour batter into two greased round cake pans.
Bake and allow to cool completely.
Mix icing together.
Add nuts and unsweet shredded coconut.
Once cooled flip cake carefully onto a plate or dish.
Ice bottom layer of cake.
Carefully place top layer of cake onto iced bottom layer. Ice top layer and sides.
Slice up a big piece and enjoy!! Not only does this taste good but what a pretty cake it is!!