Italian Cream Cake Recipe
Italian cream cake with hints of coconut & pecans with a sweet cream frosting
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Ingredients
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Cake Ingredients
Frosting Ingredients
Method
Cake Directions
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 5 minutes.
- 4
- 5
Combine Mixtures
Add the dry ingredients to the wet ingredients in three additions, alternating with buttermilk. Mix until just combined.
- 6
Incorporate Coconut and Pecans
Fold in the coconut flakes and chopped pecans gently until evenly distributed.
- 7
Bake the Cakes
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 8
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting Directions
- 9
Prepare the Frosting
In a mixing bowl, beat together the cream cheese and unsalted butter until smooth and creamy.
- 10
Add Vanilla and Sugar
Mix in the vanilla extract, then gradually add the powdered sugar, beating until the frosting is fluffy and well combined.
- 11
Frost the Cake
Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top. Repeat with the second layer, and top with the third layer. Frost the top and sides of the cake.
- 12
Decorate
For an extra touch, sprinkle some additional coconut flakes and chopped pecans on top of the frosted cake.