Italian Cream Cake
User Reviews
5
9 reviews
Excellent
Italian Cream Cake
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This Italian Cream Cake is a tender buttermilk and coconut cake, topped with a cream cheese icing, pecans, and more coconut.
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Ingredients
Cake:
- 1 cup unsalted butter 226 g, softened
- 2 cups sugar 396 g
- 5 egg separated
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour 240 g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
Frosting:
- 12 oz cream cheese 224 g, softened
- 3/4 cup unsalted butter 170 g, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch salt
- 6 cups powdered sugar 681 g
- 3 tablespoons heavy whipping cream
- 1 cup pecans 114 g, chopped
- 1/2 cup coconut 43 g, sweetened, shredded
Instructions
- Preheat the oven to 350ºF. Grease 3 (8-inch) round cake pans. Line with parchment paper, if desired.
- In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the egg yolks, vanilla, and almond extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix one-third of the buttermilk into the batter. Then add half of the flour mixture and mix to combined. Repeat with one-half of the remaining buttermilk, all of the remaining flour mixture, then the remaining buttermilk. Stir in the coconut.
- In another bowl, beat the egg whites until they have stiff peaks. Gently fold the egg whites into the batter.
- Divide the batter evenly between the 3 prepared pans. Bake in the preheated oven until a tester inserted in the center of the cake comes out clean, about 30-35 minutes. Let the cakes cool for about 15 minutes, then remove from the pans and let cool completely.
- To make the frosting: Cream the cream cheese and the butter until smooth and creamy. Beat in the vanilla, almond extract, and a pinch of salt.
- Start adding in the powdered sugar, about 1/2 cup at a time. Beat until smooth and combined. Add the cream, 1 tablespoon at a time, until you reach a spreading consistency. (You may not need all of the cream.)
- Spread the frosting between the cake layers, then make a thin crumb coat on the exterior. Refrigerate for 30 minutes, then add another layer of frosting on the sides and the top of the cake.
- Press the pecans onto the sides of the cake, and sprinkle the coconut over the top.
Notes
- Reference the post above for substitutions and storing.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Show Details
Serving
1slice
Calories
715kcal
(36%)
Carbohydrates
88g
(29%)
Protein
6g
(12%)
Fat
37g
(57%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
9g
(53%)
Trans Fat
0g
(0%)
Cholesterol
136mg
(45%)
Sodium
246mg
(10%)
Fiber
1g
(4%)
Sugar
73g
(146%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 715 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 715kcal | 36% |
| Carbohydrates | 88g | 29% |
| Protein | 6g | 12% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 9g | 53% |
| Trans Fat | 0g | 0% |
| Cholesterol | 136mg | 45% |
| Sodium | 246mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 73g | 146% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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