Italian Cream Cake: A Delightful Homemade Indulgence
Italian Cream Cake is a rich and flavorful dessert that combines the moistness of coconut and the crunch of pecans for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 1 cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition.
- Stir in the vanilla, then add the flour, baking powder, baking soda, and salt, alternating with buttermilk.
- Fold in the coconut and pecans.
- In a separate bowl, beat the egg whites until stiff peaks form, then gently fold into the batter.
- Pour the batter evenly into prepared cake pans and bake for 25-30 minutes.
- Allow to cool before frosting with cream cheese frosting.
Notes
- For an extra touch, you can sprinkle some toasted coconut on top of the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Italian Cream Cake