Italian Cream Cake with Cream Cheese Frosting
This classic three-layer Italian cream cake combines moist cake layers studded with shredded coconut and toasted pecans, finished with a rich cream cheese frosting. It’s an elegant dessert that works well for holidays, celebrations, or any time you want a crowd-pleasing treat.
Course: Dessert
Cuisine: Italian
Servings: 10
Ingredients
- Cake:
- 1 c. buttermilk
- 1 tsp. baking soda
- 2 c. granulated sugar
- 1/2 c. butter
- 1/2 c. Crisco shortening
- 5 lg. eggs separated
- 2 c. all-purpose flour
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 1 c. flaked coconut
- 1 c. chopped pecans
- Cream Cheese Frosting:
- 2 (8 oz.) pkg. cream cheese softened
- 1/2 c. unsalted butter softened
- 1 tsp. vanilla extract
- 1 pinch salt
- 2 1/2 c. confectioner’s sugar sifted
- toasted coconut for garnish
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and set them aside.
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Combine the buttermilk and baking soda in a small bowl and let the mixture stand for about 10 minutes. The baking soda will react with the buttermilk to help leaven the cake.
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In a large mixing bowl, cream together the granulated sugar, butter, and shortening until the mixture is light and smooth. Add the egg yolks one at a time, beating well after each addition. Sift together the flour and salt. Add the flour mixture to the butter mixture alternately with the buttermilk mixture, beginning and ending with the flour. Stir in the vanilla, flaked coconut, and chopped pecans.
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In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, being careful not to deflate them. Divide the batter evenly among the prepared pans and smooth the tops.
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Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly when touched. Allow the layers to cool completely on wire racks before assembling and frosting.
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Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. On low speed, add the vanilla, a pinch of salt, and the sifted confectioner’s sugar one cup at a time. Once incorporated, increase the mixer speed and beat until the frosting is light and fluffy.
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Assemble the cake by spreading frosting between each layer, then cover the sides and top with the remaining frosting. Sprinkle the top with toasted coconut and additional chopped pecans if desired. Chill briefly to set the frosting before serving.