Italian Cream Cake

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Are you ready for a taste of the South? Italian Cream Cake is a delightful treat that brings a little slice of heaven to your dessert table.

This moist and flavorful cake is packed with coconut and pecans, making it a crowd-pleaser at any gathering.

Whether for a birthday or just a weekend indulgence, everyone will be asking for seconds.

Let’s dive into this delightful recipe!

Why This Recipe Is a Must-Try

Italian Cream Cake is not just any cake; it’s an experience! The combination of tender layers, creamy texture, and rich flavors makes it a standout dessert.

It’s always a hit during celebrations, and its unique blend of ingredients sets it apart from your typical cake.

Plus, with this simple recipe, you can impress your family and friends without spending all day in the kitchen.

Ingredients

To make this scrumptious cake, you will need the following ingredients:

• 2 ¼ cups (270 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 5 large eggs, separated
• 1 cup (225 g) unsalted butter, softened to room temperature
• 1 ¾ cup (350 g) granulated sugar
• 1 teaspoon (5 ml) pure vanilla extract
• ½ teaspoon almond extract
• 1 cup (240 ml) buttermilk, at room temperature
• 1 cup (80 g) sweetened shredded coconut
• ½ cup (65 g) toasted chopped pecans

How To Make Italian Cream Cake

Prep Your Oven and Pans

First things first, let’s get that oven preheated to 350°F (175°C).

While the oven heats up, grease and flour three 9-inch round cake pans.

This way, your cakes will slide out easily after baking.

Whisk the Dry Ingredients

In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt.

Whisk them together until well blended.

This will ensure that your cake rises beautifully and has a perfect texture.

Beat the Egg Whites

In a separate large bowl, start beating the egg whites.

You want them to reach stiff peaks, which usually takes about 3-5 minutes with an electric mixer.

This step is crucial for giving your cake that airy structure.

Once done, set them aside.

Create the Butter and Sugar Mixture

In another bowl, cream together the softened butter and granulated sugar until light and fluffy.

This usually takes about 4-5 minutes.

The more air you incorporate, the better your cake will be.

Add Egg Yolks and Extracts

Next, add the egg yolks one by one to the butter-sugar mixture, beating well after each addition.

Then, mix in the vanilla extract and almond extract.

This blend of extracts enhances the flavor and gives your cake that signature taste.

Incorporate the Dry Ingredients and Buttermilk

Now, it’s time to add the flour mixture to your wet ingredients.

Start by adding one-third of the flour, followed by half of the buttermilk.

Alternate until everything is well combined, but don’t overmix—this can make the cake dense!

Fold in the Egg Whites

Gently fold in the beaten egg whites with a spatula until just combined.

Be careful not to deflate the mixture.

The goal is to keep that light and fluffy texture.

Add Coconut and Pecans

Finally, fold in the sweetened shredded coconut and chopped pecans.

These ingredients will give your cake a wonderful texture and a burst of flavor in every bite.

Pour and Bake

Divide the batter evenly among the three prepared cake pans.

Place them in your preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes

Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.

Carefully transfer them to a wire rack to cool completely.

Frost as Desired

While the cakes are cooling, whip up your favorite cream cheese frosting or any frosting of your choice.

Frost between the layers and on top.

Remember, a little sprinkle of extra coconut and pecans on top looks beautiful and adds even more flavor.

Expert Tips

• Make sure all your ingredients are at room temperature for the best results.
• Don’t skip the step of beating the egg whites—they add the fluffiness you want in your cake.
• For a special touch, toast the pecans before adding them for a deeper flavor.
• If you want a richer flavor, you can add a bit more vanilla or even a splash of lemon juice for a tart contrast.

Variations and Customizations

• Swap shredded coconut for another nut, like walnuts, for a different texture.
• Add a touch of lemon or orange zest to the batter for a citrusy twist.
• Use chocolate ganache instead of cream cheese frosting for a chocolate lover’s dream.
• Try adding spices like cinnamon or nutmeg for a warm spice flavor.

How to Store Leftovers

If you have any leftovers (which might be hard to believe!), store the cake in an airtight container in the fridge.

It should stay fresh for about a week.

You can also freeze the layers unfrosted for up to 2 months.

Just make sure to wrap them well in plastic wrap to prevent freezer burn.

FAQ

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers ahead of time and store them in the fridge or freezer until you’re ready to frost and serve.

Can I use a different type of nut?

Yes! Feel free to use whatever nuts you like.

Chopped walnuts or almonds can also be delicious in this cake.

Is there a substitute for buttermilk?

If you don’t have buttermilk, you can easily make a substitute by mixing 1 tablespoon of lemon juice or vinegar with enough milk to make 1 cup.

Let it sit for 5 minutes, and it will work just fine.

Can I make this cake gluten-free?

You can try using a gluten-free flour blend instead of all-purpose flour, but make sure it contains xanthan gum for the best results.

Conclusion

Italian Cream Cake is a wonderful blend of flavors and textures that everyone will love.

With its light layers, nutty crunch, and tropical coconut, every bite is a celebration.

Whether you’re making it for a special occasion or indulging yourself for no reason at all, this cake is sure to impress.

So roll up your sleeves, gather your ingredients, and start baking this delightful cake today.

Enjoy!

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