Italian Cream Cake

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Simple and elegant cake with rich Coconut, pecan, cream cheese frosting. Italian cream cake recipes are basically the same, and true to form as it is with all recipes my take on making cake every time. Traditional Italian cream cake recipes often call for shortening in the batter. However, I prefer using all the butter in my cream cake. 

Here are some times things you can do:

You can add pecan and coconut in the cake batter to give the cake nuttier and coconutty. You can use brown sugar instead of white sugar. You can add the almond extract instead of vanilla extract. You can use toasted coconut for the topping to give the cake a roasted flavor. Again, the measurement will be the same as shown. 

The cake can be an easy pick to make it to a big gathering.   

Ingredients

For the Cake 

  • Salted Butter      - 2 stick(8tbsp), Softened
  • Sugar              - 2 cup
  • All-purpose flour. - 2 cup
  • Egg yolks          - 5 nos
  • Egg white          - 5 nos, beaten
  • Buttermilk         - 1 cup
  • Vanilla extract    - 1 tbsp
  • Baking soda        - 1 tsp
  • Sweetened shredded coconut  - 1/2 cup
  • Pecan                       - 1 cup

For the Frosting

  • salted butter              - 1 stick(8tbsp) 
  • Cream cheese               - 1 block (8oz)
  • Vanilla extract            - 1 tsp
  • Powder sugar               - 16 oz
  • Shredded sweetened coconut and chopped pecans, for topping

Instructions

For the Cake

  • Preheat oven to 325F degrees.
  • Spray a 9X13 baking dish with nonstick cooking spray.
  • In a large mixing bowl (or in the stand of an electric mixer) mix together butter and sugar until smooth.
  • Add in egg yolks one at a time, mixing with an electric hand mixer or stand mixer after each egg, until blended.
 
  • In a small bowl mix together buttermilk, vanilla extract, and baking soda.
  • Add 1/2 a cup of flour at a time, and 1/4 of the buttermilk mixture.
  • Repeat this process until all the flour and buttermilk is added. Blend well with a hand mixer or stand mixer each time you add an ingredient.
  • In a separate bowl beat the egg white until foamy.

  • Gently stir in the sweetened coconut, and beaten egg white, until well blended. Pour batter into prepared baking dish.

  • Bake for 40-45 minutes.
  • Reduce heat to 225F degrees, and bake an additional 10 minutes, or until a toothpick comes out clean. Let cool completely.

For the Frosting

  • In a large bowl, with an electric mixer, stir together butter, cream cheese, vanilla, and 1/4 of the powder sugar.
  • Mix on high until smooth and more powdered sugar. Continue this process until the 16oz of sugar and the frosting is completely smooth.

  • Frost the cooled cake and top with coconut and pecans and serve.

Tips

  • Any leftovers need to be refrigerated.
  • Instead of making the cake in butter, you can use half butter and half vegetable shortening to make the cake even moister.
  • Try switching out the vanilla extract with almond extract to give it an unexpected slight pop of flavor in the background.



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