Get ready to live because this Italian Cream Cake Recipe is about to blow your ever-loving minds. A light vanilla based cake, laced with toasted pecans and coconut only to be slathered in decadent cream cheese frosting. It’s a glorious dessert, any way you slice it.
Ever since I started testing this Italian Cream Cake a few weeks ago, I haven’t been able to get it off my mind. This cake is not for the faint of heart. The textures and flavors, the light and moist crumb of the cake all married with some seriously buttery and tangy cream cheese frosting is out of this world delicious. The batter is made in a similar fashion to my vanilla cake, and believe it or not relatively straight forward to make! Keep reading…I’ll convince you.
1/2 cup butter, softened
1/2 cup shortening…
2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups flaked coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup butter, softened
6 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.