Italian Cream Cake Recipe

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup shredded coconut
• 1 cup chopped pecans or walnuts

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar (adjust for desired sweetness)
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (as needed for consistency)

Instructions

1. Prepare the Oven and Pans:

• Preheat your oven to 350°F (175°C).
• Grease and flour three 9-inch round cake pans.

2. Make the Cake:

• Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
• Add Egg Yolks: Add the egg yolks one at a time, mixing well after each addition. Stir in vanilla and coconut extracts.
• Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
• Mix in Buttermilk and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and finish with the flour mixture. Mix until just combined.
• Whip Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until no streaks remain.
• Add Coconut and Pecans: Fold in the shredded coconut and chopped pecans or walnuts.

3. Bake the Cakes:

• Divide the batter evenly among the prepared cake pans.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

4. Make the Cream Cheese Frosting:

• In a mixing bowl, beat together the cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, mixing well until fully incorporated.
• Add the vanilla extract and mix until smooth. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.

5. Assemble the Cake:

• Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top.
• Place the second layer on top and repeat with more frosting. Top with the third layer and frost the top and sides of the cake.
• If desired, you can garnish the top with additional shredded coconut or chopped pecans.

6. Serve:

• Slice and enjoy your delicious Italian Cream Cake! Store any leftovers in the refrigerator.

Tips:

• For an extra flavor boost, you may toast the pecans in a dry skillet until fragrant before adding them to the batter.
• This cake is perfect for special occasions or as a delightful treat for any gathering.

Enjoy your baking! If you have any questions or need further assistance, feel free to ask.