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Italian Cream Cake

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A moist, multi-layered cake filled with rich cream cheese frosting, coconut, and pecans, perfect for any celebration.

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 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • Cream cheese frosting

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Sift together the all-purpose flour, baking soda, and salt.
  3. Cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the egg yolks one at a time, mixing well after each addition.
  5. Pour in the buttermilk and add the vanilla extract, stirring until smooth.
  6. Gradually mix in the dry ingredients until well-combined.
  7. Fold in the shredded coconut and chopped pecans.
  8. Beat the egg whites until stiff peaks form.
  9. Gently fold the egg whites into the batter.
  10. Divide the batter evenly among the prepared cake pans.
  11. Bake for 25-30 minutes or until a toothpick comes out clean.
  12. Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
  13. Frost the cooled cakes with cream cheese frosting.

Notes

Store the cake in an airtight container in the refrigerator for up to a week. Freeze layers individually for up to three months.

Nutrition

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

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