Italian Cream Cake

Ingredients

Cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup salted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 5 large eggs
• 1 cup whole buttermilk
• 14 oz package sweetened flaked coconut, divided
• 1 1/2 cups pecan pieces, toasted, divided

Frosting:

• 2 (8 oz) blocks cream cheese, softened at room temperature
• 1 cup unsalted butter, softened
• 2 lb powdered sugar
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• Reserved coconut, toasted
• 1/2 cup reserved toasted pecans

Instructions

1. Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans or spray with baking spray. Set aside.
2. In a medium bowl use a whisk to sift the flour, baking soda and baking powder together. Set aside.
3. In a large bowl use an electric mixer to cream together the softened butter, granulated sugar, brown sugar, two teaspoon vanilla extract and almond extract. Beat until creamy and light beige in color, around 3-4 minutes.
4. Add the eggs 1 at a time beating well after each addition.
5. To the bowl add the sifted flour mixture alternately with the buttermilk beginning and ending with flour. After all has been added increase the mixer speed and beat until fully combined.
6. By hand fold in 1/2 of the 14 ounce package of flaked coconut and 1 cup of toasted pecans. Stir until evenly distributed in the batter. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean. Cool completely in the pans on a wire rack.
8. In a large bowl use an electric mixer on medium-high speed to cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Beat to combine. Lower the speed of the mixer and gradually add the powdered sugar beating until creamy and smooth.
9. Line the edge of the cake plate or platter with wax paper strips or parchment paper. Center one cake layer on the pedestal.
10. Frost each layer sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides.
11. Press toasted coconut on sides. Decorate the top as desired with the remaining chopped pecans.
12. Store chilled until serving.
13. Toasting Pecans: Spread nuts in a single layer on a baking sheet. Roast in a 350°F oven for 6-8 minutes until lightly golden and fragrant. Cool completely before adding to the batter.

Attribution

Recipe from Melissa’s Southern Style Kitchen