Loaded with coconut and pecans this Irresistibly Delicious Italian Cream Cake is perfect for any occasion! Rich and moist with the BEST cream cheese frosting you will ever taste!
Attention, coconut lovers! This Irresistibly Delicious Italian Cream Cake is calling your name! Rich, creamy, moist, and nutty with that perfect coconut flavor! Need I say more? I haven’t even talked about the frosting! This frosting is so unbelievably delicious I could eat it all by itself!
The other day I was craving coconut. Instantly, this cake came to mind. My mom’s friend always brought this cake over to our house. Every time she did, I just couldn’t get enough of it.
My littlest daughter loves when I make a cake. Hence, the other day when I told her I was making this cake, she was ecstatic! Although I don’t like a lot of little hands around when I bake, I was able to give her the perfect job that actually saved me some time! She got to beat the egg whites and she was thrilled to help! (Note to self, have the kids beat the egg whites for you!)
Although it may seem like a lot of work, this cake is actually pretty easy to make. Whenever I bake, I am all about quick and easy. However, f you want to make this cake extra extravagant, you can split the batter between three 8 inch cake pans. Make double the frosting, add the bottom layer, frosting, pecans and coconut and repeat. Frost the entire cake and add the pecans to the sides and top. I usually make a the tiered cake for more formal gatherings or adult dinner parties. However, most of the time I make this cake in a 9×13 inch pan. Sometimes the easier the better!
Italian Cream Cake-Ingredients
Buttermilk, sugar, pecans, coconut, egg yolks, butter, egg whites, vegetable shortening, baking soda, vanilla, flour.
Instructions
If you like this cake try my Cannoli Cupcakes, Coconut Cream Pie, or Banana Cupcakes with Coconut Cream Cheese Frosting, or Banana Cake Bars.
Irresistibly Delicious Italian Cream Cake
Equipment
- Hand Mixer/Stand Mixer with Paddle Attachment
- Mixing bowls
- 9×13 in pan
Ingredients
- 5 egg whites
- 5 egg yolks
- 1 cup buttermilk
- 1 tsp baking soda
- 1/2 cup vegetable shortening
- 1/2 cup unsalted butter softened
- 1 1/2 tsp pure vanilla extract
- 2 cups granulated sugar
- 2 cups all purpose flour
- 1/2-1 cup pecan chips or chopped (more for top)
- 3/4 cup coconut (more for top)
Italian Cream Cake Frosting
- 8 oz whipped cream cheese
- 1/2 cup salted butter
- 1 box powdered sugar
- 1 1/2 tsp pure vanilla extract
- 1/2 cup pecan chips or to liking
- 1/2 cup coconut or to liking (optional toasted coconut)
Instructions
- Preheat oven to 325 degrees.
- Using a hand mixer, in a medium sized mixing bowl beat the egg whites until frothy.
- Put baking soda into buttermilk and set aside.
- In a stand mixer with a paddle attachment, cream butter, vegetable shortening, sugar and vanilla.
- Add egg yolks, one at a time and beat.
- Add 1/2 the flour and 1/2 the buttermilk and beat. Repeat.
- Stir in pecans and coconut.
- Gently fold in frothy egg whites.
- Pour into a greased and floured pan (I use baking spray with flour).
- Bake at 325 degrees for 25 minutes, reduce oven to 300 and bake for an additional 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely.
- Frost, cut and serve.
- This cake must be refrigerated.
Frosting
- Using a hand mixer, in a large mixing bowl beat softened butter, whipped cream cheese and vanilla.
- Add half a box of powdered sugar and beat-repeat.
- Beat until creamy and smooth.
- Frost cake and top with more pecan chips and coconut.
- Optional: for added crunch and texture toast the coconut. Spread desired coconut on a pan in a single layer. Bake at 400 degrees until coconut becomes light brown. Stir evey minute to avoid burning. The coconut will toast in a few minutes.
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