Description
This Italian Cream Cheese Cake is a luscious, moist dessert featuring layers infused with shredded coconut and chopped pecans. The cake is topped with a rich cream cheese frosting and garnished with toasted coconut and pecans, delivering a perfect harmony of flavors and textures for special occasions or any indulgent treat.
Ingredients
Scale
For the Cake:
- 1/2 cup unsalted butter (room temperature)
- 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 (room temperature)
- 1–1/2 cups shredded coconut
- 1 cup finely chopped pecans
For the Frosting:
- 12 ounces cream cheese (room temperature)
- 3/4 cup unsalted butter (room temperature)
- 6 cups powdered sugar
- 1–1/2 teaspoons vanilla extract
For Garnish:
- 2 cups shredded coconut (toasted)
- 1/2 cup finely chopped pecans
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round baking pans to prevent sticking and ensure easy cake removal.
- Cream Butter, Shortening, and Sugar: In a large mixing bowl, cream together the unsalted butter, shortening, and sugar using a mixer for about 5 to 7 minutes until the mixture is light and fluffy, creating a smooth base for your cake batter.
- Add Egg Yolks and Vanilla: Beat in the egg yolks and vanilla extract until well combined, then gradually add the flour and baking soda alternately with the buttermilk, mixing just until everything is incorporated to maintain a tender crumb.
- Fold in Coconut and Pecans: Gently fold shredded coconut and chopped pecans into the batter, distributing them evenly without overmixing.
- Whip Egg Whites and Combine: In a separate clean bowl, beat the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the batter to add lightness and volume.
- Bake the Cake Layers: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 20 to 25 minutes. Check doneness by inserting a toothpick into the center—it should come out clean. Cool the cakes in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.
- Prepare the Cream Cheese Frosting: Beat together the cream cheese and butter for about five minutes until smooth. Gradually beat in powdered sugar and vanilla extract, continuing for another five minutes until the frosting is light, fluffy, and spreadable.
- Assemble the Cake: Spread frosting between each cake layer and cover the top and sides generously with the remaining frosting.
- Garnish: Sprinkle toasted coconut and chopped pecans over the frosted cake to add texture and enhance flavor. To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring occasionally to prevent burning, until golden brown.
- Storage: Store the finished cake in the refrigerator for up to one week to keep it fresh and delicious.
Notes
- Ensure all ingredients, especially eggs, butter, cream cheese, and buttermilk, are at room temperature for the best texture and easier mixing.
- When folding in whipped egg whites, do so gently to keep the batter airy.
- To toast coconut evenly, keep a close eye to prevent burning, stirring every couple of minutes.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk; let sit for 5 minutes before using.
- This cake tastes even better the next day as flavors meld beautifully.
- Allow the cake to come to room temperature before serving for optimal flavor and texture.
