Description
A classic Italian Cream Cake featuring a moist, flavorful batter loaded with toasted pecans and shredded coconut, frosted with a rich and creamy cream cheese pecan frosting. Perfect for special occasions or a delightful dessert that pairs traditional Southern flavors with a tender crumb.
Ingredients
Scale
For the Cake:
- 5 large eggs (250 grams, room temperature and separated)
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- ½ cup vegetable shortening (92 grams, ½ stick)
- 2 cups granulated sugar (400 grams)
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon kosher salt (3 grams)
- 1¼ teaspoons baking soda (8 grams)
- 1 cup buttermilk (227 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 teaspoon coconut extract (4 grams, optional)
- 1 cup chopped pecans (114 grams, toasted)
- 1 cup sweetened shredded coconut (85 grams, toasted)
For the Frosting:
- ¾ cup unsalted butter (170 grams, room temperature, 1½ sticks)
- 2¼ cups powdered sugar (254 grams)
- ¼ cup cream of coconut (45 grams, such as Coco López)
- ¼ cup sour cream (57 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- ¼ teaspoon kosher salt
- 16 ounces cream cheese (454 grams, room temperature, 2 bricks)
- ¾ cup whole pecans (94 grams, toasted)
Instructions
- Prepare Ingredients: Preheat your oven to 350°F (175°C). Toast the pecans and shredded coconut separately until golden and fragrant, then set aside to cool. Separate the egg whites from the yolks, keeping them at room temperature.
- Cream Butter and Shortening: In a large mixing bowl, cream together the unsalted butter and vegetable shortening until smooth and fluffy. Gradually add the granulated sugar and continue to beat until light and creamy.
- Add Egg Yolks and Extracts: Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract (if using) to incorporate the flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, kosher salt, and baking soda to evenly distribute the leavening and salt.
- Alternate Adding Dry Ingredients and Buttermilk: Add the dry ingredients and buttermilk to the creamed mixture alternately, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Whip Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter to add lightness and airiness to the cake.
- Fold in Nuts and Coconut: Carefully fold the toasted pecans and shredded coconut into the batter ensuring even distribution without deflating the mixture.
- Bake the Cake: Pour the batter into two greased and floured 9-inch round cake pans. Bake in the preheated oven for approximately 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
- Prepare the Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, beating until fluffy.
- Add Flavor and Texture to Frosting: Mix in the cream of coconut, sour cream, vanilla extract, and kosher salt until the frosting is smooth and well blended.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of the cream cheese frosting over the top. Top with the second layer and frost the top and sides of the cake evenly.
- Garnish: Decorate the frosted cake with the toasted whole pecans pressed gently into the frosting around the edges or as desired.
- Chill and Serve: Refrigerate the cake for at least 30 minutes before serving to set the frosting. Slice into 18 pieces and enjoy the creamy, nutty flavors of this Italian Cream Cake.
Notes
- Use room temperature ingredients for better mixing and cake texture.
- Buttermilk can be substituted by adding 1 tablespoon of lemon juice or vinegar per cup of milk; let sit 5 minutes before using.
- To toast pecans and coconut, bake at 350°F for about 5-7 minutes or until fragrant, stirring occasionally to prevent burning.
- The coconut extract is optional but adds authentic flavor to the cake.
- Ensure the cream cheese and butter are softened to avoid lumps in the frosting.
- For best results, chill the cake before slicing to maintain clean edges.
