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Italian Cream Cake Recipe

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★★★★★

4.5 from 54 reviews

This classic Italian Cream Cake is a luscious and moist dessert featuring a rich combination of butter, vegetable shortening, and sweetened shredded coconut. It boasts layers of tender cake filled and frosted with a smooth cream cheese and butter frosting, highlighted by chopped pecans both inside the batter and as a crunchy garnish. Toasted coconut adds a delightful nutty and golden finish on the outside, making it a perfect celebratory cake for any occasion.

Ingredients

Scale

Cake Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 2 cups granulated sugar
  • 6 egg yolks
  • 2 cups self-rising flour
  • 1 cup chopped pecans
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut, divided
  • 6 egg whites, beaten to stiff peaks

Frosting Ingredients

  • 1/4 cup unsalted butter, softened
  • 8 ounces cream cheese, at room temperature
  • 1 pound powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then set them aside to be ready for batter.
  2. Cream Fats and Sugar: In a large mixing bowl, cream together the softened unsalted butter and vegetable shortening until the mixture is smooth and creamy. Add the granulated sugar and beat thoroughly to combine well.
  3. Add Egg Yolks: Incorporate the six egg yolks into the mixture, beating well to ensure a smooth batter.
  4. Mix Flour and Milk: Sift the self-rising flour to remove lumps. Gradually add the flour to the wet mixture one-third at a time, alternating with the milk. This helps maintain a smooth consistency.
  5. Add Flavorings and Mix-ins: Stir in the vanilla extract, one cup of the sweetened shredded coconut, and the chopped pecans into the batter.
  6. Fold Egg Whites: Gently fold the stiffly beaten egg whites into the batter, carefully mixing to avoid deflating the eggs but ensuring no pockets of whites remain.
  7. Divide Batter and Bake: Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Remove the cakes from the pans and transfer them to wire racks to cool completely before frosting.
  9. Toast Coconut: While the cakes bake, spread the remaining one cup of shredded coconut on a baking sheet. Toast it in the oven alongside the cakes for 8 to 10 minutes, stirring every few minutes, until it is browned and nutty without burning. Set aside to cool.
  10. Make Frosting: In a mixing bowl, cream together the softened 1/4 cup butter and cream cheese until smooth. Add the vanilla extract and gradually mix in the powdered sugar until the frosting is well combined and creamy.
  11. Assemble Cake: Spread a layer of frosting between each cake layer and then frost the top and sides of the assembled cake evenly.
  12. Decorate: Press the toasted coconut onto the sides of the frosted cake using your hands to adhere it well. Sprinkle the remaining chopped pecans over the top to finish the decoration.

Notes

  • Ensure the egg whites are beaten to stiff peaks for a light and airy cake texture.
  • Use room temperature ingredients for best mixing and texture results.
  • Toast the coconut carefully and stir often to prevent burning, as burnt coconut will impart a bitter flavor.
  • You can substitute pecans with walnuts if preferred.
  • The frosting can be slightly sweetened or reduced in sugar according to taste.
  • Store the cake covered in the refrigerator for up to 3 days to maintain freshness.

Keywords: Italian Cream Cake, coconut cake, cream cheese frosting, pecan cake, layered cake, moist cake, classic dessert

Find it online: https://dinewithdylan.com/italian-cream-cake-recipe/