Italian Cream Cake Recipe
Ingredients:
Cake:
- 6 egg whites, beaten to stiff peaks
- 2 cups sweetened shredded coconut, divided
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup chopped pecans
- 2 cups self-rising flour
- 6 egg yolks
- 2 cups granulated sugar
- 1/2 cup vegetable shortening
- 1/2 cup unsalted butter, softened
Frosting:
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- 8 ounces cream cheese, at room temperature
- 1/4 cup butter, softened
Instructions:
- Preheat and Prepare Pans:
- Preheat your oven to 350°F (175°C).
- Grease three 8-inch cake pans and dust them with flour. Set aside.
- Mixing the Cake Batter:
- In a large bowl, beat the butter until creamy and smooth. Gradually add the granulated sugar, mixing well.
- Incorporate the egg yolks, beating until well combined.
- Sift the self-rising flour. Add it to the butter-sugar mixture in three parts, alternating with the milk. Begin and end with the flour.
- Stir in 1 teaspoon vanilla extract, 1 cup of shredded coconut, and the chopped pecans.
- Gently fold in the beaten egg whites until fully incorporated.
- Baking:
- Divide the batter evenly among the three prepared cake pans.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cakes to a cooling rack and let them cool completely.
- Toasting the Coconut:
- While the cakes are baking, spread 1 cup of shredded coconut on a baking sheet.
- Toast in the oven for 8 to 10 minutes, stirring every few minutes to ensure even browning. Once golden brown and nutty, remove from the oven and let cool.
- Preparing the Frosting:
- In a mixing bowl, beat together the softened butter and cream cheese until well blended.
- Add the vanilla extract and powdered sugar, mixing until smooth and well combined.
- Assembling the Cake:
- Spread the frosting between the cooled cake layers, and then frost the top and sides of the cake.
- Press the toasted coconut around the sides of the cake using your hands.
- Sprinkle the remaining chopped pecans on top of the cake.
Notes:
For an extra thick layer of frosting, feel free to double the frosting recipe.