Southern Italian Cream Cake Recipe - Healthy Diet Recipes World

This glorious Italian Cream Cake is one of the greatest cakes ever invented! It’s a spectacular cake, any way you slice it. Pardon the pun. The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. It’s ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering.

Easy Italian Cream Cake Recipe

What’s Italian About This Cream Cake? Nothing, actually. This vintage cake dubbed “Italian Cream Cake” is more Southern than Italian and no one really knows definitively why it was given this name. That said, Italian cream cake recipes are basically the same, and true to form as it is with all recipes, my take on it has evolved through the years in my kitchen. While it does take several steps to create this cake it’s a labor of love well worth the effort when you see the delight on the faces of your family and friends. It’s a very special cake for a special occasion.

Course: Dessert

Cuisine: American

Prep Time: 25minutes

Cook Time: 30minutes

Cooling Time (Layers)2hours

Total Time: 55minutes

Servings: 12 pieces

INGREDIENTS:

2 cup all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup salted butter softened

1 1/2 cup granulated sugar

1/2 cup light brown sugar

2 tsp pure vanilla extract

1/2 tsp pure almond extract

5 large eggs

1 cup whole buttermilk

14 oz package sweetened flaked coconut divided

1 1/2 cup pecan pieces toasted divided

Frosting:

2 (8 oz) blocks cream cheese softened

1 cup unsalted butter softened

2 lb powdered sugar

2 tsp pure vanilla extract

1/2 tsp pure almond extract

reserved coconut toasted

1/2 cup reserved toasted pecans

INSTRUCTIONS:

Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside.

Sift the flour, baking soda and baking powder together.

In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes

Add the eggs 1 at a time beating well after each addition.

Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.

Mix in 1/2 of the 14 ounce flaked coconut and 1 cup of toasted pecans by hand.

Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.

For the frosting: Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Gradually add the powdered sugar, beating until creamy and smooth.

Line the edge of the cake plate with wax paper strips.

Frost the cake between the layers sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides.

Press toasted coconut on sides. Decorate the top as desired with the remaining chopped pecans. (See in the Cook’s note for how to toast coconut)

Store chilled until serving.

Notes:

a) To toast the pecans: Lay in a single layer on a baking sheet and toast in a 350°F oven for 6-8 minutes. Cool completely before adding to the batter.b) “How to” for toasting the coconut herec) Alternative frosting technique: Mix the toasted pecans into the frosting by hand and spread onto the top and sides of the cake.

Nutritional Info: