Italian Cream Cake

This Italian Cream Cake is a rich and decadent layered cake known for its moist texture, nutty flavor from pecans and coconut, and a luscious cream cheese frosting. It’s a show-stopping dessert perfect for special occasions.

Italian Cream Cake

Ingredients:

For the Cake Layers:

For the Cream Cheese Frosting:

For Decoration:

Instructions:

For the Cake:

1. Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.
2. Toast Nuts and Coconut: Toast the 1 ½ cups of chopped pecans and 1 ½ cups of shredded coconut for the cake layers. Also, toast the 1 cup of finely chopped pecans and 1 cup of coconut for decoration. Set aside all toasted nuts and coconut to cool.
3. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
4. Beat Egg Whites: In another bowl, beat the egg whites with the cream of tartar using an electric mixer until stiff peaks form. Set aside.
5. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes.
6. Add Egg Yolks and Extracts: Add the egg yolks one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and almond extract.
7. Alternate Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix until just combined after each addition.
8. Fold in Nuts and Coconut: Gently fold in the toasted and chopped pecans and the sweetened shredded coconut into the batter.
9. Fold in Egg Whites: Gently fold in the beaten egg whites until just combined. Be careful not to deflate the meringue.
10. Divide and Bake: Divide the cake batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of a cake comes out clean.
11. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.

For the Frosting:

1. Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
2. Add Extracts: Mix in the vanilla extract and almond extract.
3. Add Powdered Sugar and Salt: Gradually add the powdered sugar and salt to the cream cheese mixture, beating on low speed until the sugar is incorporated. Then, beat on medium speed for 5 minutes until the frosting is light and fluffy.

Assembly:

1. Level Cake Layers: If the cake layers have a dome, use a serrated knife to level them.
2. First Layer: Place the first cake layer on a cake plate or serving dish. Spread about 1 cup of the cream cheese frosting evenly over the top.
3. Second Layer: Carefully place the second cake layer on top of the frosting. Spread another 1 cup of frosting evenly over this layer.
4. Third Layer and Crumb Coat: Place the final cake layer on top. Apply a thin layer of frosting (crumb coat) over the entire cake to seal in any crumbs. Chill the cake in the refrigerator for 15 minutes to set the crumb coat.
5. Final Frosting: Frost the entire chilled cake with the remaining cream cheese frosting.
6. Decorate: Press the combined toasted and finely chopped pecans and toasted coconut around the bottom half of the cake. Pipe a decorative border on the top edge of the cake, if desired. Garnish the top of the cake with pecan halves.
7. Chill and Serve: Chill the assembled Italian Cream Cake in the refrigerator for at least 30 minutes to allow the frosting to set before slicing and serving. Enjoy this classic Southern delicacy!