Description
A moist and flavorful Italian Cream Cake featuring a tender crumb packed with shredded coconut and chopped pecans, layered and frosted with a rich, creamy cream cheese frosting with pecans. Perfect for celebrations or indulgent desserts.
Ingredients
Scale
Cake:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs, separated, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1–1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Cream Cheese Frosting:
- 11 ounces cream cheese, softened
- 3/4 cup butter, softened
- 6 cups confectioners’ sugar
- 1–1/2 teaspoons vanilla extract
- 3/4 cup chopped pecans
Instructions
- Make the cake batter: Preheat the oven to 350°F. Grease and flour three 9-inch round baking pans. In a large bowl, cream together the softened butter, shortening, and sugar until the mixture is light and fluffy, about five to seven minutes. Beat in the egg yolks and vanilla extract until well combined. In a separate bowl, whisk together the flour and baking soda; then alternately add this mixture and the buttermilk to the creamed ingredients, mixing gently until just combined. Stir in the shredded coconut and chopped pecans to incorporate evenly.
- Beat the egg whites: Using clean beaters, beat the egg whites in a separate bowl until stiff peaks form but are not dry. Gently fold a quarter of the beaten egg whites into the batter to lighten it, then carefully fold in the remaining egg whites to preserve the airy texture.
- Pour and bake: Divide the batter evenly among the prepared pans, smoothing the tops. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 10 minutes in the pans, then remove them and transfer to wire racks to cool completely.
- Prepare the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually beat in the confectioners’ sugar and vanilla extract until the frosting is light and fluffy. Stir in the chopped pecans to add texture and flavor.
- Assemble the cake: Once the cake layers are completely cooled, spread a portion of the cream cheese frosting on the first layer. Repeat with the middle layer, then top with the final cake layer. Frost the top and sides of the cake evenly with the remaining frosting. For best results, store the cake in the refrigerator until ready to serve.
Notes
- Ensure egg whites are at room temperature for better volume when beaten.
- Be gentle when folding the egg whites to maintain the cake’s light texture.
- The cake layers can be baked a day ahead and wrapped tightly to stay fresh.
- Storing the cake in the refrigerator helps the frosting set and the flavors meld together.
- For a nut-free version, omit the pecans and substitute additional coconut or your favorite mix-in.
