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Italian Cream Cake

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A nostalgic Italian Cream Cake with layers of rich cream cheese frosting, shredded coconut, and chopped pecans.

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 sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup buttermilk
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • Cream cheese frosting (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine the flour, baking soda, baking powder, and salt in a bowl. Whisk thoroughly and set aside.
  3. Cream together the softened butter and sugar until light and fluffy. Add egg yolks, vanilla extract, and coconut extract.
  4. Mix the dry ingredients gradually into the butter mixture, alternating with the buttermilk. Mix until just combined.
  5. Fold in the shredded coconut and chopped pecans.
  6. Whip the egg whites until stiff peaks form and gently fold them into the batter.
  7. Pour the batter into prepared pans and bake for 25-30 minutes.
  8. Cool the cakes in pans for 10 minutes before transferring to wire racks to cool completely.
  9. Frost the cooled cakes with cream cheese frosting and garnish with more shredded coconut and chopped pecans.

Notes

For added flavor, consider replacing half of the coconut with finely chopped pineapple or using toasted coconut.

Nutrition

Find it online: https://delishrecipezbylucy.com/italian-cream-cake-2/

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