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- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg yolks one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour and baking soda. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Stir in the shredded coconut and chopped pecans.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 16 oz cream cheese, softened
- 2 teaspoons vanilla extract
- 8 cups powdered sugar
- Additional shredded coconut and chopped pecans for garnish
- In a large mixing bowl, beat together the butter, cream cheese, and vanilla extract until smooth.
- Gradually add the powdered sugar, beating until creamy and spreadable.
- Once the cakes have cooled, frost between the layers, on top, and around the sides.
- Garnish with shredded coconut and chopped pecans, if desired.
Kitchen Equipment Needed
To create this divine dessert, you’ll need the following kitchen equipment:
- Three 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Rubber spatula
- Wire racks
Storing Leftovers
If you somehow manage to have leftovers (which is a rare occurrence with this cake), store them in an airtight container in the refrigerator. The cake will keep well for up to 3 days, but I doubt it will last that long!
FAQ
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers in advance and store them in the freezer for up to a month. Just thaw them in the refrigerator overnight before frosting.
Can I substitute any ingredients?
Feel free to get creative with this recipe! You can swap the pecans for walnuts or almonds if you prefer. Additionally, if you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Pairings
Pair this decadent Italian Cream Cake with a cup of freshly brewed espresso or a glass of sweet dessert wine for the ultimate indulgence.
Conclusion
Indulge your senses and treat yourself to the luxurious experience of Italian Cream Cake. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this dessert is sure to leave a lasting impression. Share the love by spreading this recipe with your friends and family, and don’t forget to subscribe to my blog for more culinary inspiration!