Heavenly Italian Cream Cake: A Delightful Treat for Any Occasion
This recipe is your gateway to a delightful Italian Cream Cake, a southern classic that boasts layers of moist coconut cake studded with pecans, all enveloped in a luscious cream cheese frosting. It's perfect for birthdays, potlucks, or simply treating yourself to a decadent dessert.
Ingredients:
For the Cake:
- 1 cup buttermilk
- 1 teaspoon baking soda
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened flaked coconut
- 1 teaspoon baking powder
- 2 cups all-purpose flour
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- ½ cup chopped pecans
- 1 cup sweetened flaked coconut, toasted (optional)
Instructions:
- Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the cake bakes evenly and rises beautifully.
- Prepare the Cake Pans: Grease and flour three 9-inch round cake pans. This prevents the cake from sticking and makes for easy removal after baking. Parchment paper liners can also be used for additional insurance.
- Activate the Buttermilk: In a small bowl, combine the buttermilk and baking soda. Let this sit for a few minutes. The buttermilk will curdle slightly, which is a good thing – it activates the leavening agent and adds a subtle tang to the cake.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter, shortening, and granulated sugar until light and fluffy. This step incorporates air into the batter, creating a light and airy cake. Use an electric mixer for best results.
- Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated and the batter remains smooth.
- Flavor Boost and Dry Ingredients: Stir in the vanilla extract, followed by the activated buttermilk mixture. In a separate bowl, whisk together the baking powder and all-purpose flour. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Mix until just combined – avoid overmixing.
- Add the Coconut and Pecans: Gently fold in the flaked coconut and chopped pecans. Be careful not to overmix, as you want to maintain some texture in the cake.
- Bake the Cake Layers: Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Dreamy Cream Cheese Frosting: While the cakes cool, whip up the frosting. In a large mixing bowl, cream together the softened cream cheese and butter until smooth and light. Beat in the vanilla extract. Gradually add the powdered sugar, mixing on low speed until incorporated. Then, increase the speed to medium and beat until light and fluffy. If the frosting seems too thick, add a tablespoon of heavy cream at a time until you reach the desired consistency.
- Assemble the Cake: Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of frosting on top. Repeat with the remaining cake layers, creating a three-layer cake. Frost the top and sides of the assembled cake with the remaining frosting.
- Finishing Touches: For a touch of elegance, sprinkle the top of the cake with toasted coconut flakes (optional). This adds a beautiful textural contrast and a delightful coconut flavor.
Tips for a Heavenly Italian Cream Cake:
- Use room-temperature ingredients for the best results. This allows them to blend together seamlessly, creating a smooth and even batter.
- Don't overmix the batter. Once the dry ingredients are incorporated, stop mixing. Overmixing can lead to a tough and dense cake.
- To toast the coconut for the topping, spread it on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, stirring occasionally, until golden brown. Watch closely to prevent burning.
- This cake is best enjoyed at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy this heavenly Italian Cream Cake! Its rich, moist layers and creamy frosting are sure to be a crowd-pleaser. Whether it's a special occasion or a casual gathering, this dessert is guaranteed to impress.
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