Introduction:
This Italian Cream Cake is a decadent and rich dessert that will wow your taste buds with its delicious combination of flavors. With a moist and fluffy cake filled with coconut and pecans, and topped with creamy coconut cream cheese frosting, this cake is a showstopper for any occasion. Enjoy a slice with a cup of coffee or tea for the perfect ending to a meal.
Preparation time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Serves: 12
Ingredients:
- 1 cup chopped pecans
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Spread the chopped pecans on a baking sheet and toast in the preheated oven for 6-8 minutes, or until fragrant. Set aside to cool.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- In a separate bowl, sift together the flour and baking soda. Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Stir in the vanilla extract, toasted pecans, and shredded coconut.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until just combined.
- Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the coconut cream cheese frosting and spread between the layers and on top and sides of the cake. Enjoy!
Nutrition Information:
Calories: 450 || Carbohydrates: 55g || Protein: 5g || Fat: 23g || Saturated Fat: 10g || Cholesterol: 125mg || Sodium: 200mg || Fiber: 2g || Sugar: 40g