This italian cream cake recipe is three coconut layers with pecans and a cream-cheese frosting. It is not a coconut cream pie or a plain coconut cake.
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Italian Cream Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
Description
Italian Cream Cake. From Alissa.
Ingredients
Scale
- 1 cup (226g) butter
- 2 cups (400g) sugar
- 5 egg yolks
- 2 cups (250g) flour
- 1 teaspoon baking soda
- 1 cup (240ml) buttermilk
- 1 teaspoon vanilla
- 1 cup shredded coconut
- 1 cup chopped pecans
- 5 egg whites
Instructions
- Heat the oven to 350°F (175°C). Grease three 8-inch pans.
- Cream butter and sugar. Beat in yolks. Alternate flour and buttermilk. Stir in coconut, pecans, and vanilla. Fold in beaten whites.
- Bake 25 to 30 minutes. Frost with cream cheese beaten with butter and powdered sugar.
Notes
Fold the whites in last so the layers stay tall.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Whites
A clean bowl. A speck of yolk and they will not whip.
Pecans
Toast them.
Frosting
Soft, not runny. Chill the cake 20 minutes if it slides.
Layers
Trim domes so the stack sits flat.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Two pans?
Yes. Bake a few minutes longer.
Nuts on the side
Press pecans onto the frosting while it is soft.
Fridge
Because of the cream cheese, refrigerate after the first day.
Freezer
Freeze layers unfrosted.