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Italian Cream Cake

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A delightful Italian Cream Cake featuring layers of rich vanilla cake, shredded coconut, and toasted pecans, topped with cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Whisk together the flour, baking soda, baking powder, and salt.
  3. Cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the egg yolks one at a time, beating well after each addition, and mix in the vanilla extract.
  5. Combine the flour mixture and buttermilk, alternating and starting and ending with the flour mixture, then fold in the shredded coconut and chopped pecans.
  6. Beat the egg whites until stiff peaks form, then gently fold them into the batter.
  7. Divide the batter evenly among the prepared pans.
  8. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. Cool the cakes in the pans for 10 minutes before transferring to wire racks.
  10. Frost the cooled cakes with cream cheese frosting and garnish as desired.

Notes

Serve with coffee or fresh fruit for a delightful combination. Leftover cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. Slices can also be frozen for later enjoyment.

Nutrition

Find it online: https://doughgirlbylea.com/italian-cream-cake/

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