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Italian Cream Cake

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A tender, three-layer coconut-and-pecan cake wrapped in a smooth cream cheese frosting; perfect for family celebrations and gatherings.

Ingredients

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  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line bottoms with parchment.
  2. Whisk together the vegetable oil, buttermilk, egg yolks, and vanilla until smooth.
  3. Combine the flour, sugar, baking soda, baking powder, and salt in another bowl. Mix briefly.
  4. Add the dry ingredients to the wet mixture. Stir until just combined; some streaks of flour are fine.
  5. Fold in the shredded coconut and chopped pecans.
  6. Beat the egg whites in a clean bowl until stiff peaks form.
  7. Fold the whipped egg whites into the batter in two additions.
  8. Divide the batter among the three prepared pans and smooth tops.
  9. Bake for 25 to 30 minutes, or until a toothpick comes out clean.
  10. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  11. Beat the cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Stir in vanilla.
  12. Level the tops of the cakes if needed, then stack with frosting between layers. Frost the sides and top, garnishing with extra pecans and coconut if desired.

Notes

Using room temperature eggs and buttermilk helps the batter emulsify and rise evenly. For a nut-free version, substitute sunflower seeds for pecans if desired.

Nutrition

Find it online: https://www.simplefamilydishes.com/italian-cream-cake/