This was my nana’s all-time favorite cake! Now I know why
Italian Cream Cake holds a cherished place among homemade desserts, known for its rich flavor and moist texture. This article dives deep into the intricacies of preparing this culinary delight and explores its cultural significance.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1/2 cup |
| Shortening | 1/2 cup |
| Granulated sugar | 2 cups |
| Large eggs, separated | 5 |
| Pure vanilla extract | 1 tablespoon |
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Buttermilk | 1 cup |
| Flaked coconut | 1 cup |
| Chopped pecans, toasted | 1 cup |
| Cream cheese, softened | 8 ounces |
| Unsalted butter, softened | 1/2 cup |
| Pure vanilla extract | 1 teaspoon |
| Powdered sugar | 4 cups |
Instructions:
- Preheat and Prepare: Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
- Creaming Butter and Sugar: In a bowl, cream together butter, shortening, and sugar until fluffy.
- Mixing Wet and Dry Ingredients: Add egg yolks and vanilla extract to the mixture. In another bowl, sift flour and baking soda, then add alternately with buttermilk.
- Incorporating Coconut and Pecans: Stir in coconut and toasted pecans.
- Beating Egg Whites: In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
- Baking: Divide batter among pans, smooth tops, and bake for 25-30 minutes until a toothpick comes out clean.
- Cooling and Frosting: Allow cakes to cool, then prepare frosting by combining cream cheese, butter, vanilla extract, and powdered sugar until smooth.
- Assembling: Frost between layers and over the cake, garnish with additional pecans and coconut.
- Serving: Serve at room temperature for the best taste experience.
