Description
Italian Cream Cake is a decadent and rich cake made with layers of moist coconut and pecan-infused cake, paired with a creamy and tangy cream cheese frosting.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 5 large eggs (separated)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup vegetable oil
- 8 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (to adjust frosting consistency)
- 1/2 cup shredded coconut (for garnish)
- 1/2 cup chopped pecans (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the shredded coconut and chopped pecans.
- In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until fully incorporated.
- Divide the batter evenly among the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and enough milk to achieve a smooth, spreadable consistency.
- Once the cakes are completely cool, spread a layer of frosting on the top of one cake. Top with a second cake, and repeat the frosting process. Frost the top and sides of the entire cake.
- Garnish with the remaining shredded coconut and chopped pecans.
- Slice and serve the Italian Cream Cake. Enjoy!
Notes
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
- For an extra coconut flavor, you can toast the coconut before using it in the cake or for garnish.
- The frosting can be made ahead of time and refrigerated for up to 2 days. Bring it to room temperature before spreading it on the cake.
- Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian