Indulge in the rich, moist flavors of Italian Cream Cake, a dessert that combines tender cake layers, shredded coconut, and a luscious cream cheese frosting. Perfect for birthdays, holidays, or any special occasion where decadent desserts are a must!
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (for topping)
- 1/2 cup shredded coconut (for topping)
Instructions:
- Preheat oven & prepare pans: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt.
- Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy. Add egg yolks one at a time, then stir in vanilla.
- Combine wet & dry: Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Fold in coconut and pecans.
- Beat egg whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold into cake batter.
- Bake: Divide batter evenly among pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- Prepare frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until creamy.
- Assemble cake: Frost layers, then top with additional coconut and pecans. Chill slightly before serving for best results.
Pro Tip: For extra flavor, toast the pecans lightly before adding them to the cake or frosting!
