Description
Creamy Italian cream cake delights dessert enthusiasts with its rich, luxurious layers of pure indulgence. Southern hospitality meets European elegance in this classic confection that promises pure bliss for you.
Ingredients
Scale
- 5 large eggs
- 2 cups (260g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (112g) unsalted butter
- 1/2 cup (95g) shortening
- 2 cups (414g) sugar
- 1 tbsp pure vanilla extract
- 1/4 tsp almond extract
- 1 cup (240ml) buttermilk
- 1 1/4 cups (91g) sweetened shredded coconut
- 1 cup (106g) toasted pecan pieces
- 20 oz (565g) cream cheese
- 2 cups (480ml) cold heavy whipping cream
- 1 1/2 cups (173g) powdered sugar
- 1 tbsp pure vanilla extract
- 2 cups (148g) toasted sweetened shredded coconut
- Pecan crumbs
Instructions
- Separate egg yolks and whites, letting them reach room temperature for optimal mixing consistency.
- Prepare three 8-inch cake pans by lining with parchment paper and greasing sides thoroughly. Heat oven to 350°F.
- Sift together flour, baking soda, and salt in a medium bowl, creating the dry ingredient base.
- Cream butter, shortening, sugar, and extracts in a large bowl until light and fluffy, approximately 3-4 minutes.
- Add egg yolks one at a time, fully incorporating each before introducing the next.
- Alternate adding dry ingredients and buttermilk in thirds, mixing until just combined to maintain batter’s delicate texture.
- Whip egg whites to stiff, glossy peaks, being careful not to overwork the mixture.
- Gently fold egg whites, coconut, and toasted pecans into the batter, maintaining its airiness.
- Distribute batter evenly among prepared pans, smoothing tops for uniform baking.
- Bake for 25-30 minutes, or until a inserted skewer comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip cream cheese until smooth and creamy.
- Prepare frosting by whipping heavy cream, powdered sugar, and vanilla to stiff peaks.
- Carefully fold whipped cream into cream cheese, creating a light, airy frosting.
- Level cake layers by trimming any domed tops for a professional finish.
- Place first cake layer on serving plate, spreading a generous layer of frosting.
- Add second layer and repeat frosting process, ensuring even coverage.
- Position final layer, then apply a thin crumb coat of frosting and refrigerate for 15 minutes.
- Frost entire cake, covering sides and top smoothly.
- Press toasted coconut onto sides and decorate top with pecan crumbs.
- Refrigerate cake until serving, allowing it to sit at room temperature for 1-2 hours before slicing.
Notes
- Room temperature eggs separate more easily and whip better, creating a lighter, fluffier cake texture.
- Use a non-stick cooking spray with flour for an extra-reliable cake release and clean edges.
- Alternate dry ingredients and buttermilk slowly to prevent overmixing, which can make the cake dense and tough.
- Whip whites to stiff peaks carefully, stopping just before they become grainy or start to separate.
- This cake freezes beautifully for up to a month when wrapped tightly in plastic wrap and stored in an airtight container.
- Swap regular flour for gluten-free flour blend and use dairy-free alternatives for a gluten-free and vegan-friendly version.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 547
- Sugar: 44 g
- Sodium: 142 mg
- Fat: 39 g
- Saturated Fat: 17 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg