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Italian cream cake

Italian Cream Cake

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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 14
Calories 781 kcal

Ingredients
  

Ingredients for cake layer

  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 5 large egg
  • 1 teaspoon vanilla extract
  • 1 cup butter milk
  • 1 cup sweetened shredded coconut
  • 1 cup finely chopped pecan

Ingredients for cream cheese frosting

  • 16 ounce cream cheese
  • 1 cup unsalted butter
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract

optional garnishes

  • Additional shredded coconut for sprinkling
  • Whole or chopped pecans for decoration

Instructions
 

  • Step 1: Prepare your workspace
    Get your oven preheated to 350°F (175°C). Grease and flour three 9-inch round cake pans. Grease the bottoms with parchment paper to help remove the cake after baking. This will avoid the cake from sticking and guarantees smooth spreading.
  • Step 2: Mix the dry ingredients
    In a large mixing bowl, whisk together the flour, baking soda, and salt. This step evenly distributes the leavening agents, helping the cake to rise evenly.
  • Step 3: Cream the butter and sugar
    In another mixing bowl, using an electric mixer cream the softened butter and granulated sugar until light and fluffy, for around 3-5 minutes. This mixes air into the cake so that it becomes lighter in texture. Beat in the egg yolks one after another, beating them well after every addition. Add vanilla extract to taste.
  • Step 4: Alternately add wet and dry ingredients
    Taper the mixer speed to low. Adding dry mixture to butter mixture, alternating with buttermilk, slowly. End with dry ingredients as not to overemphasize in batter. Slowly add shredded coconut and chopped pecans.
  • Step 5: Whip Egg Whites
    In a clean, greased bowl, beat egg whites to stiff peaks using a hand or stand mixer. The batter should hold its shape when you lift the whisk. Gently fold egg whites into the batter to retain an airy texture.
  • Step 6: Bake Cake Layers
    Divide the batter evenly into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Allow the cakes to cool in the pan for 10 minutes and then transfer them to a wire rack to cool completely.
  • Step 7: Prepare the Cream Cheese Frosting
    While the cake is cooling, prepare the frosting. Cream together the cream cheese and butter until smooth. Add powdered sugar one cup at a time to cream cheese mixture while beating on low speed to avoid mess. Beat in the vanilla extract.
  • Step 8: Assemble the Cake
    Place one cooled cake layer on a serving plate. Top with a generous layer of frosting. Repeat with the remaining layers, frosting sides and tops. Use an offset spatula for smooth, even coverage.
  • Step 9: Garnish and Serve
    Top with more shredded coconut and pecans on top of the frosting. To finish, gently press pecans into the sides of the cake for a sleek appearance. Refrigerate for at least 1 hour before slicing and serving, allowing the frosting to firm up.