Italian Cream Cake
A delightful combination of moist layers of cake, fluffy cream cheese frosting, coconut, and pecans, perfect for any gathering.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated Egg whites will be used later
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans Can be toasted for enhanced flavor
- 1 teaspoon vanilla extract
For the frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a bowl, mix together flour, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add in the egg yolks one at a time, mixing well after each.
- Stir in the buttermilk, vanilla extract, shredded coconut, and chopped pecans.
- Gradually add the dry ingredients to the wet mixture, folding until just combined.
- In a separate bowl, beat the egg whites until they form stiff peaks, then gently fold them into the batter.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Making the frosting
- To make the frosting, beat together cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
Assembly
- Once the cakes are cooled, frost the top of one layer, stack the second layer, and repeat. Frost the sides too!
- Garnish with extra pecans and coconut if you like. Enjoy!
Notes
Let the layers rest before frosting to prevent a cake avalanche. For storage, this cake stays fresh in the fridge for about 5 days and can be frozen for up to 3 months.