ITALIAN CREAM CAKE(COOK'S COUNTRY)
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Toast the coconut and nuts in a 350-degree oven until golden brown, 10 to 12 minutes. Watch carefully and stir occasionally to prevent burning.
Provided by Coppercloud
Categories Dessert
Time 1h2m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans. Process coconut in food processor until finely ground, about 1 minute. Combine coconut, buttermilk, and vanilla in 2-cup liquid measuring cup and let sit until coconut is slightly softened, about 10 minutes; reserve.
- Combine flour, baking powder, salt, and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, shortening, and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of reserved coconut-buttermilk mixture, scraping down bowl as needed. Add ¾ cup pecans and give batter final stir by hand.
- Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 28 to 32 minutes. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
- For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream of coconut, vanilla, and salt and beat until smooth, about 30 seconds. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Refrigerate until ready to use.
- When cakes are cooled, spread 1½ cups frosting over 1 cake round. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Press remaining pecans onto sides of cake. Serve. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.).
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Usman Arif
[email protected]This cake is a little too sweet for my taste, but it's still very good.
haryad work
[email protected]I'm so glad I found this recipe. It's the best Italian cream cake I've ever had.
gameng somrat sij
[email protected]This cake is definitely a keeper. It's so easy to make and it always turns out perfect.
Chad Sandvik
[email protected]I made this cake for my daughter's birthday and she loved it! She said it was the best cake she's ever had.
Shumaila Khalid
[email protected]This cake is so moist and flavorful. The frosting is the perfect complement to the cake.
Ahmed Sayed10
[email protected]I've made this cake several times now and it always gets rave reviews. It's my new favorite cake recipe.
Dilnura Ruziboyeva
[email protected]This cake is the perfect dessert for any occasion. It's elegant and delicious.
chris calkins
[email protected]I made this cake for a potluck and it was a huge hit! Everyone raved about how delicious it was.
Alarape Kazeem
[email protected]I'm not a big fan of Italian cream cake, but this recipe changed my mind. The cake is so moist and the frosting is so creamy. I will definitely be making this cake again.
morty m
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can make it ahead of time and it still tastes fresh.
almoreen settley
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Hassan Chambabulele
[email protected]This cake is way too sweet for my taste. I ended up throwing most of it away.
Markus Fred
[email protected]I've tried this recipe twice now and both times the cake has sunk in the middle. I'm not sure what I'm doing wrong.
IMRAN KHIN IMRAN KHIN
[email protected]I followed the recipe exactly and my cake turned out dry. I'm not sure what went wrong.
Abdu Umer
[email protected]This cake is absolutely delicious. The frosting is so creamy and rich. I highly recommend this recipe.
Kishwar Khan
[email protected]I've made this cake several times now and it always turns out perfect. It's my go-to recipe for Italian cream cake.
XANDER BRIAN
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it. The cake is so moist and the frosting is to die for.
saya Karim
[email protected]This is the best Italian cream cake I've ever had! The cake is moist and fluffy, the frosting is rich and creamy, and the pecans add a nice crunch. I will definitely be making this cake again and again.