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Italian Cream Cake

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A delightful Italian Cream Cake featuring toasted coconut and pecans, perfect for any special occasion.

Ingredients

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

Instructions

  1. Preheat the oven and prepare pans by greasing and flouring three 9-inch round cake pans.
  2. Mix the dry ingredients by whisking together the flour, baking soda, and salt.
  3. Cream the softened butter and granulated sugar until light and fluffy.
  4. Add egg yolks and vanilla and almond extracts, mixing well.
  5. Combine flour and buttermilk mixtures alternately into the creamed mixture.
  6. Fold in the shredded coconut and chopped pecans.
  7. Beat the egg whites until stiff peaks form, then fold into the batter.
  8. Combine the batter, then divide among prepared pans and bake for 25-30 minutes.
  9. Cool in pans for 10 minutes before transferring to a wire rack.
  10. Frost with cream cheese frosting and garnish with coconut and nuts.

Notes

Ensure all ingredients are at room temperature and avoid overmixing once egg whites are added for a light texture.

Nutrition

Find it online: https://cookingwithmayaa.com/italian-cream-cake/

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