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Italian Cream Cake: Discover the Ultimate Recipe Today!

Italian Cream Cake
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A moist and creamy Italian Cream Cake with a rich cream cheese frosting, nutty flavor, and a touch of coconut, perfect for special occasions.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1/2 cup neutral oil (like sunflower or canola)
  • 2 cups sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans (toasted)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (for topping)
  • Extra coconut flakes (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream butter, oil, and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in vanilla.
  3. In a separate bowl, whisk flour and baking soda. Add to the batter alternately with buttermilk. Stir in coconut and toasted pecans.
  4. In a clean bowl, beat egg whites to stiff peaks. Gently fold into the batter.
  5. Divide batter evenly among pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
  6. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
  7. Frost the cooled cakes, stacking the layers. Garnish with chopped pecans and coconut flakes.

Notes

  • Toast the pecans for 5–7 minutes in the oven for deeper flavor.
  • Let the cake cool completely before frosting to avoid melting.
  • Use dairy-free butter and cream cheese alternatives for a plant-based option.

Nutrition

Find it online: https://www.homeydishes.com/italian-cream-cake-ultimate-recipe/