Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, italian cream cake. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Find Deals on Italian Cream Cake in Groceries on Amazon. Italian cream cake is NOT supposed to be this dense. This was like a dry, greasy brownie.
Italian Cream Cake is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Italian Cream Cake is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook italian cream cake using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Italian Cream Cake:
- Prepare 1/2 cup butter flavored shortening
- Take 1 stick (1/2 cup) salted butter
- Make ready 2 cups (400 g) granulated sugar
- Get 5 eggs, separated and at room temperature
- Get 2 cups (240 g) all purpose flour
- Prepare 1 teaspoon baking soda
- Prepare 1/2 teaspoon kosher salt
- Make ready 1 cup buttermilk, at room temperature
- Take 2 cups sweetened, shredded coconut
- Make ready 1 cup finely chopped pecans
- Take 1 teaspoon vanilla extract
- Get 16 oz cream cheese, at room temperature
- Make ready 1 stick (1/2 cup) salted butter
- Make ready 2 teaspoons vanilla extract
- Get 32 oz powdered sugar
- Get 1 1/2 cup finely chopped pecans (for frosting)
The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. Ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering, it's such an amazing cake it's guaranteed to turn any occasion into something special. Sift the flour and baking soda together and set aside. Cake: In a large bowl, cream together butter, oil, and sugar until light and fluffy.
Steps to make Italian Cream Cake:
- Preheat oven to 350 degrees F and grease, flour and line the bottom of 3 (9-inch) pans with parchment paper.
- In a bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition.
- Sift flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.
- In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter.
- Divide the batter among 3 prepared cake pans and bake for about 25 - 30 minutes, or until golden brown and a toothpick comes out clean when inserted into the middle of each cake.
- While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and beat until smooth and creamy. Add the sugar and mix until throughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake, then bring back to room temperature.
- Allow cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling.
- When the cakes are completely cool, stack the layers with the frosting and frost sides and top. Decorate with whole pecans around top edge of cake.
- For a smaller version of the cake, use two (8-inch) pans and the following ingredient amounts: 1/3 cup butter flavored shortening, 1/3 cup salted butter, 240g granulated sugar, 3 eggs, 144g all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2/3 cup buttermilk, 1 1/4 cup shredded coconut, 2/3 cup chopped pecans, 1/2 teaspoon vanilla extract, 8oz cream cheese, 1/4 cup salted butter, 1 teaspoon vanilla extract, 16 oz powdered sugar, 3/4 cup chopped pecans. Baking time may vary.
Homemade Italian lemon cream cake filled with lemon cream and topped with vanilla crumbs is just like the one at a famous Italian restaurant chain. The cake itself is soft and moist with a super yummy vanilla-coconut-butter flavor. The frosting is a regular cream cheese frosting with coconut and pecans added to compliment the Italian cream cake. It's delish and even if you don't like coconut, I bet you'll still love this cake! My husband is such a coconut hater.
So that’s going to wrap this up for this exceptional food italian cream cake recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
