Introduction

Italian Cream Cake is a delightful dessert that showcases the essence of Southern baking. With its rich layers of moist cake infused with coconut and pecans, it's a treat that feels both elegant and homely.

This cake is not just about flavor; it’s also about texture. The combination of cream cheese frosting and the cake's tender crumb creates a mouthwatering experience. Whether for a special occasion or simply to satisfy your sweet tooth, this recipe will not disappoint.

As you bake, the warm aroma of vanilla and toasted nuts will fill your kitchen, inviting everyone to gather around the table. Let’s dive into the ingredients and preparation of this beloved classic.

Ingredients

1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2 cups granulated sugar
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded sweetened coconut
1 cup chopped pecans, toasted
8 oz cream cheese, softened (for frosting)
1/2 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
1/2 cup chopped pecans, for garnish
1/4 cup shredded coconut, for garnish

Directions & Preparation

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter, vegetable shortening, and granulated sugar until light and fluffy.
Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the flour and baking soda. Gradually add this mixture to the creamed mixture, alternating with the buttermilk. Mix until just combined.
Fold in the shredded coconut and chopped pecans.
In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Once the cakes are completely cool, place one layer on a serving plate and spread a layer of cream cheese frosting on top. Repeat with the second layer.
Top the cake with the final layer and frost the top and sides. Garnish with additional chopped pecans and shredded coconut.

FAQs

What if my cake layers are domed on top?

You can level them by using a serrated knife to slice off the tops once they are completely cooled.

How can I adjust the sweetness of the frosting?

If the frosting is too sweet, add a pinch of salt or a bit of cream cheese to balance the flavors.

What if my cake is too dry?

Make sure not to overbake the layers. Check them a few minutes before the recommended time.

Can I use unsweetened coconut instead of sweetened?

Yes, but you may want to add a bit of sugar to maintain the cake's sweetness.

How can I make the cake more flavorful?

Consider adding a teaspoon of almond extract along with the vanilla for extra depth.

What if I want to make this cake in advance?

You can bake the cake layers in advance and freeze them. Just wrap them tightly in plastic wrap.

Can I substitute any of the fats used in the cake?

You can use all butter instead of a combination of butter and shortening for a richer flavor.

Conclusion

Italian Cream Cake is a true celebration of flavors and textures that will impress anyone who tries it. With its creamy frosting and delightful coconut and pecan topping, it makes for a stunning centerpiece at any gathering.

Whether you’re celebrating a birthday, an anniversary, or simply indulging in a sweet treat, this cake is sure to become a favorite. Enjoy the process of baking, and savor each delicious bite!

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