Description
This Italian Cream Cake is a moist and flavorful dessert featuring a tender coconut and pecan-infused batter layered with a rich, creamy cream cheese frosting studded with pecans. Perfect for special occasions or any time you crave a classic, indulgent cake.
Ingredients
Cake Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs, separated, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1-1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Cream Cheese Frosting
- 11 ounces cream cheese, softened
- 3/4 cup butter, softened
- 6 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 3/4 cup chopped pecans
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round baking pans to prevent sticking.
- Make the Cake Batter: In a large bowl, cream together the softened butter, shortening, and sugar until the mixture is light and fluffy, about 5-7 minutes. Beat in the egg yolks and vanilla extract until well combined. In a separate bowl, combine the all-purpose flour and baking soda. Add this flour mixture alternately with the buttermilk to the creamed mixture, mixing until just combined. Stir in the shredded coconut and chopped pecans.
- Beat the Egg Whites: In a clean bowl, beat the egg whites with clean beaters until stiff peaks form but are not dry. Gently fold one-quarter of the beaten egg whites into the batter to lighten it, then carefully fold in the remaining egg whites, being careful not to deflate the mixture.
- Bake the Cakes: Divide the batter evenly among the prepared pans and smooth the tops. Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 20 to 25 minutes. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Cream Cheese Frosting: While the cakes cool, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and vanilla extract, beating until the frosting is fluffy. Stir in the chopped pecans for texture and flavor.
- Assemble the Cake: Once the cake layers are completely cooled, spread the cream cheese frosting between each layer, then cover the top and sides of the cake evenly with the remaining frosting. Decorate as desired and refrigerate the cake to set and keep fresh.
Notes
- Ensure eggs are at room temperature for better volume when beating egg whites.
- Be gentle when folding in egg whites to keep the batter light and airy.
- Cool cake layers completely before frosting to prevent melting.
- Storing the cake in the refrigerator helps maintain the frosting's texture and prolong freshness.
- You can toast the pecans lightly for enhanced flavor if desired.
