Introduction:
This Italian Cream Cake is a rich and indulgent dessert that is perfect for any special occasion. With layers of moist cake, crunchy pecans, and creamy frosting, this cake is sure to impress your guests. It’s a classic recipe that never disappoints!
Preparation time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes | Serves: 12
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions:
- Preheat the oven to 350°F and grease and flour three 9-inch round cake pans.
- In a medium mixing bowl, whisk together the flour and baking soda. Set aside.
- In a large mixing bowl, cream together 1/2 cup butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Add the flour mixture alternatively with the buttermilk, beginning and ending with the flour mixture. Fold in the coconut and pecans.
- Pour the batter evenly into the prepared cake pans and bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, cream 1/2 cup butter and cream cheese in a mixing bowl until smooth. Add vanilla and gradually beat in powdered sugar until smooth and creamy.
- Spread frosting between layers and on top and sides of cake. Sprinkle with additional pecans if desired. Refrigerate until ready to serve.
Nutrition Information:
Calories: 450 || Carbohydrates: 60g || Protein: 5g || Fat: 22g || Saturated Fat: 12g || Cholesterol: 95mg || Sodium: 260mg || Potassium: 150mg || Fiber: 2g || Sugar: 45g