Italian cream cake is much like a carrot cake but, it contains a heavenly combination of finely chopped pecans, coconut, and cream cheese frosting.
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Coconut Cake Recipe: • How To Make Coconut Ca...
How To Make Italian Cream Cake Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
5 large eggs, separated
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked sweetened coconut
NOTE: I use unsweetened coconut because we don't like anything very sweet
Italian Cream Cake Cream Cheese Frosting Ingredients:
1 cup (2 sticks) butter
16 ounce full fat cream cheese
6 cups powdered sugar
1/2 cups pecans, toasted
1 teaspoon vanilla extract
THIS IS HOW WE DO IT:
*Preheat the oven to 350 degrees.
*Grease and flour three 8x2 inch pans.
*Beat butter at medium speed until softened and smooth.
*Gradually add sugar, beating on medium speed 4 to 5 minutes.
*Add egg yolks, one at a time, beating after each addition until the yellow of the yolk has disappeared.
*Add Vanilla extract.
*In a separate bowl, add flour, baking soda, and salt, stir to blend.
*Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture
*Mix at low to medium speed after each addition until blended.
* Add pecans and coconut; using a spoon, stir well.
*Fold in stiffly beaten egg whites. (Beat egg whites at high speed until stiff peaks form)
*Bake at 350 degrees for 20 to 25 minutes or until inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on wire racks.
*Frost as desired
ENJOY!
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