Prep Time: 25 mins | Cook Time: 30 mins | Cool Time: 2 hrs | Total Time: 55 mins | Yield: 12 Servings
This Italian Cream Cake is perfect for any occasion! The rich flavors of the frosting are my favorite about this cake. It is a great addition that made this cake very satisfying! You have got to give this recipe a try, I’m telling you!
Ingredients:
5 large Eggs
½ c light brown sugar
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract
2 c all-purpose flour
14-ounce package of sweetened flaked coconut, divided
½ teaspoon baking powder
1 c whole buttermilk
1 ½ c granulated sugar
1 teaspoon baking soda
1 ½ c pecan pieces, toasted divided
1 c salted butter, softened
Frosting:
2 teaspoons pure vanilla extract
2 pounds powdered sugar
Reserved coconut, toasted
2 blocks of cream cheese, softened
½ c reserved toasted pecans
½ teaspoon pure almond extract
1 c unsalted butter, softened
Directions:
For the Cakes:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to two baking pans.
In a mixing bowl, add baking powder, flour, and baking soda. Whisk until well incorporated.
In the bowl of the stand mixer, add the almond extracts, pure vanilla, brown sugar, softened butter, and granulated sugar.
Beat for about 3 minutes or until smooth.
Gradually add the eggs, then beat every addition until well incorporated.
Transfer the flour mixture into the bowl with the buttermilk, then beat until well incorporated.
Add 1 cup of toasted pecans and half of the coconut. Stir until well combined.
Transfer the batter to the prepared cake pans and spread it evenly.
Place the cake pans in the preheated oven and bake the batter for about 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the cakes from the oven and allow them to cool at room temperature.
For the Frosting:
In a mixing bowl, add butter and cream cheese. Beat until well blended.
Add the almond extracts, vanilla, and powdered sugar, then stir until well incorporated.
Line the sides of the cake plate with wax paper strips. Frost the baked cakes in the middle of each layer. Top with the reserved toasted pecans.
Frost the top of the cake as well.
Add the toasted coconut on the sides of the cake and top with more pecans. Place it in the fridge to chill.
Serve and enjoy!
Note:
Place any leftovers in an airtight container, then put them in the fridge.
Nutritional Facts:
Calories: 1216 kcal Carbohydrates: 149g Protein: 11g Fat: 68g Cholesterol: 201mg Sodium: 505mg Potassium: 315
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