Italian Cream Cheese Cake
This Italian Cream Cheese Cake is three layers of pure indulgence. Toasted coconut and pecan pieces upgrade the simply delicious cream cheese frosting
Ingredients
Ingredients for Italian Cream Cheese 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
Ingredients for Italian Cream Cheese Frosting
- 12 ounces cream cheese room temperature
- 3/4 cup unsalted butter room temperature
- 6 cups powdered sugar
- 1-1/2 teaspoons vanilla extract
Ingredients for garnishing cake
- 2 cups shredded coconut toasted
- 1/2 cup finely chopped pecans
Instructions
- Preheat oven to 350°. Grease and lightly flour three 9 inch round baking pans.
- In a large bowl, cream butter, shortening, and sugar until light and fluffy, about 5-7 minutes.
- Beat in the egg yolks and vanilla extract. Combine the flour and baking soda; add to the creamed mixture alternately with buttermilk until just combined.
- Fold in the coconut and pecans.
- In another bowl, beat the egg whites with clean beaters until stiff. Fold the whipped egg whites into the batter. Pour into prepared pans.
- Bake 20-25 minutes. Test doneness by inserting a toothpick into the middle of a cake. Allow the cake to cool for 10 minutes before removing it from pans to wire racks.
How to Make Italian Cream Cheese Frosting- For frosting, beat cream cheese and butter for five minutes until smooth. Beat in powdered sugar and vanilla for five minutes more until light and fluffy. Spread frosting between layers and over top and sides of cake.
- Garnish with toasted coconut and pecans. See the tip below for how to toast shredded coconut in the oven.
- Store finished cake in the refrigerator for up to one week.
Nutrition
Calories: 708kcalCarbohydrates: 87gProtein: 7.3gFat: 35g